INHIBITION OF FORMATION OF VOLATILE NITROSAMINES IN FRIED BACON BY USE OF CURE-SOLUBILIZED ALPHA-TOCOPHEROL

被引：39

作者：

FIDDLER, W ^{[1
]}

PENSABENE, JW ^{[1
]}

PIOTROWSKI, EG ^{[1
]}

PHILLIPS, JG ^{[1
]}

KEATING, J ^{[1
]}

MERGENS, WJ ^{[1
]}

NEWMARK, HL ^{[1
]}

机构：

[1] HOFFMANN LA ROCHE INC,NUTLEY,NJ 07110

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期

关键词：

D O I：

10.1021/jf60217a046

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：653 / 656

页数：4

共 26 条

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