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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