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N-Nitrosamine Formation in Irish and US Bacon as Influenced..:

Buckley, D. J. ; Zabik, J. M. ; Gray, J. I....
Irish Journal of Food Science and Technology. 13 (1989) 2 - p. 109-117 , 1989

Link: https://www.jstor.org/stable/25619577

RT Journal
T1 <Title>N-Nitrosamine Formation in Irish and US Bacon as Influenced by Sodium Nitrite Concentration and the Presence of α-Tocopherol</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-25619577&Exemplar=1&LAN=DE
				
A1 Buckley, D. J.
A1 Zabik, J. M.
A1 Gray, J. I.
A1 Booren, A. M.
A1 Crackel, R. L.
A1 Beatty, E.
PB Teagasc
YR 1989
SN 0332-0375
K1 Physical sciences
K1 Chemistry
K1 Chemical elements
K1 Alkali metals
K1 Sodium
K1 Chemical compounds
K1 Pnictogen compounds
K1 Nitrogen compounds
K1 Nitrites
K1 Applied sciences
K1 Food science
K1 Foodstuffs
K1 Edible oils and fats
K1 Animal fats
K1 Social sciences
K1 Food studies
K1 Culinary arts
K1 Food preparation
K1 Cooking
K1 Frying
K1 Meat science
K1 Food processing
K1 Food preservation
K1 Smoke curing
K1 Biological sciences
K1 Agriculture
K1 Chemicals
K1 Salts
K1 Agricultural sciences
K1 Agricultural chemistry
JF Irish Journal of Food Science and Technology
VO 13
IS 2
SP 109
OP 117
LK http://dx.doi.org/https://www.jstor.org/stable/25619577
DO https://www.jstor.org/stable/25619577
SF ELIB - SuUB Bremen

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