AN INVESTIGATION INTO THE POTENTIAL FORMATION OF N-SUBSTITUTED AMIDES AND THEIR NITROSATED DERIVATIVES DURING THE FRYING OF BACON

被引：1

作者：

FOOLADI, MH ^{[1
]}

GRAY, JI ^{[1
]}

PEARSON, AM ^{[1
]}

MANDAGERE, AK ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

关键词：

D O I：

10.1021/jf00117a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：527 / 530

页数：4

共 17 条

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