OCCURRENCE OF VOLATILE AMINES IN UNCURED AND CURED PORK MEAT AND THEIR POSSIBLE ROLE IN NITROSAMINE FORMATION IN BACON

被引：25

作者：

PATTERSON, RLS ^{[1
]}

MOTTRAM, DS ^{[1
]}

机构：

[1] ARC,MEAT RES INST,BRISTOL BS18 7DY,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740251110

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1419 / 1425

页数：7

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