ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON

被引：43

作者：

KUSHNIB, I ^{[1
]}

FEINBERG, JI ^{[1
]}

PENSABENE, JW ^{[1
]}

PIOTROWSKI, EG ^{[1
]}

FIDDLER, W ^{[1
]}

WASSERMAN, AE ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02222.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：427 / 428

页数：2

共 16 条

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[6] ROLE OF LEAN AND ADIPOSE-TISSUE ON FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON [J].

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[7]

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[9] NULL EFFECT OF CONCURRENT FEEDING OF SODIUM NITRITE AND AMINO-ACIDS TO MRC RATS [J].

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