N-NITROSOPYRROLIDINE FORMATION IN BACON

被引：36

作者：

TRICKER, AR

PERKINS, MJ

MASSEY, RC

MCWEENY, DJ

机构：

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1985年 / 2卷 / 04期

关键词：

D O I：

10.1080/02652038509373552

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：247 / 252

页数：6

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