USE OF ANTIOXIDANT-COATED SALTS AS N-NITROSAMINE INHIBITORS IN DRY-CURED AND BRINE-CURED BACON

被引：5

作者：

BERNTHAL, PH ^{[1
]}

GRAY, JI ^{[1
]}

MANDAGERE, AK ^{[1
]}

IKINS, WG ^{[1
]}

CUPPETT, SL ^{[1
]}

BOOREN, AM ^{[1
]}

PRICE, JF ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48842

来源：

JOURNAL OF FOOD PROTECTION | 1986年 / 49卷 / 01期

关键词：

D O I：

10.4315/0362-028X-49.1.58

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

收藏

页码：58 / 61

页数：4

相关论文

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