INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS

被引：110

作者：

GRAY, JI ^{[1
]}

DUGAN, LR ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02248.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：981 / 984

页数：4

共 33 条

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[9] FORMATION OF N-NITROSODIMETHYLAMINE FROM NATURALLY OCCURRING QUATERNARY AMMONIUM-COMPOUNDS AND TERTIARY-AMINES [J].

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