FURTHER-STUDIES ON THE FORMATION OF NITROSAMINES IN CURED PORK PRODUCTS PACKAGED IN ELASTIC RUBBER NETTINGS

被引：36
作者：
SEN, NP
SEAMAN, SW
BADDOO, PA
WEBER, D
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb08942.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：731 / +
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