ROLE OF LEAN AND ADIPOSE-TISSUE ON FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON

被引：55

作者：

FIDDLER, W ^{[1
]}

PENSABEN.JW ^{[1
]}

FAGAN, JC ^{[1
]}

THORNE, EJ ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07317.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1070 / 1071

页数：2

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