INHIBITION OF NITROSAMINE FORMATION IN FRIED BACON BY PROPYL GALLATE L-ASCORBYL PALMITATE

被引：67

作者：

SEN, NP ^{[1
]}

DONALDSON, B ^{[1
]}

SEAMAN, S ^{[1
]}

IYENGAR, JR ^{[1
]}

MILES, WF ^{[1
]}

机构：

[1] CANADA DEPT HLTH & WELF,FOOD RES DIV,HLTH PROTECTION BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

关键词：

D O I：

10.1021/jf60204a061

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：397 / 401

页数：5

共 32 条

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