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The effect of oxygen on nitrosamine formation in bacon:
Dennis, M. John
;
Massey, Robert C.
;
McWeeny, David J.
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 174 (1982) 2 - p. 114-116 , 1982
Link:
https://doi.org/10.1007/bf01045825
RT Journal T1 <Title>The effect of oxygen on nitrosamine formation in bacon</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_bf01045825&Exemplar=1&LAN=DE A1 Dennis, M. John A1 Massey, Robert C. A1 McWeeny, David J. PB Springer Science and Business Media LLC YR 1982 SN 0044-3026 SN 1438-2385 JF Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung VO 174 IS 2 SP 114 OP 116 LK http://dx.doi.org/https://doi.org/10.1007/bf01045825 DO https://doi.org/10.1007/bf01045825 SF ELIB - SuUB Bremen
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