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1 Ergebnisse
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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
N-Nitrosamine Formation in Irish and US Bacon as Influenced by Sodium Nitrite Concentration and the Presence of α-Tocopherol
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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