FORMATION OF N-NITROSAMINES IN MICROWAVED VERSUS SKILLET-FRIED BACON CONTAINING NITRITE

被引：19
|
作者：
MILLER, BJ [1 ]
BILLEDEAU, SM [1 ]
MILLER, DW [1 ]
机构：
[1] US FDA,DIV BIOCHEM TOXICOL,JEFFERSON,AR 72079
来源：
FOOD AND CHEMICAL TOXICOLOGY | 1989年 / 27卷 / 05期
关键词：
D O I：
10.1016/0278-6915(89)90131-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：295 / 299
页数：5
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