EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM

被引：30
作者：
FIDDLER, W [1 ]
PENSABENE, JW [1 ]
KUSHNIR, I [1 ]
PIOTROWSKI, EG [1 ]
机构：
[1] USDA, ARS, EASTERN REG RES LAB, PHILADELPHIA, PA 19118 USA
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02852.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：714 / 715
页数：2
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