EFFECT OF SODIUM NITRITE CONCENTRATION ON FORMATION OF NITROSOPYRROLIDINE AND DIMETHYLNITROSAMINE IN FRIED BACON

被引：63

作者：

SEN, NP ^{[1
]}

IYENGAR, JR ^{[1
]}

DONALDSON, BA ^{[1
]}

PANALAKS, T ^{[1
]}

机构：

[1] DEPT HLTH & WELFARE, HLTH PROTECTION BRANCH, FOOD RES LABS, OTTAWA, ONTARIO K1A OL2, CANADA

来源：

关键词：

D O I：

10.1021/jf60193a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：540 / 541

页数：2

共 15 条

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