EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

被引：106

作者：

PENSABENE, JW ^{[1
]}

FIDDLER, W ^{[1
]}

GATES, RA ^{[1
]}

FAGAN, JC ^{[1
]}

WASSERMAN, AE ^{[1
]}

机构：

[1] USDA, ARS, EASTERN REG RES, PHILADELPHIA, PA 19118 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02883.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：314 / 316

页数：3

共 12 条

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