DISTRIBUTION OF SOME VOLATILE NITROSAMINES IN COOKED BACON

被引：41

作者：

GOUGH, TA

GOODHEAD, K

WALTERS, CL

机构：

[1] LAB GOVT CHEM,LONDON SE1 9NQ,ENGLAND

[2] BRITISH FOOD MFG IND RES ASSOC,LEATHERHEAD KT22 7RJ,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740270217

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：181 / 185

页数：5

共 11 条

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[9] EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON [J].

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[10] EFFECT OF SODIUM NITRITE CONCENTRATION ON FORMATION OF NITROSOPYRROLIDINE AND DIMETHYLNITROSAMINE IN FRIED BACON [J].

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