THE INFLUENCE OF MICROWAVE-HEATING ON THE FORMATION OF N-NITROSAMINES IN BACON

被引：0
|
作者：
CHEN, CH [1 ]
HARTE, BR [1 ]
GRAY, JI [1 ]
BOOREN, AM [1 ]
机构：
[1] MICHIGAN STATE UNIV,SCH PACKAGING,E LANSING,MI 48823
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1990年 / 200卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：126 / AGFD
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