EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

• 作者J. W. PENSABENE; W. FIDDLER; R. A. GATES; J. C. FAGAN; A. E. WASSERMAN
• 卷第39卷
• 期第2期
• 印刷ISSN0022-1147
• 电子ISSN1750-3841
• 文件大小330.93KB
• 发表时间1974
• DOI10.1111/j.1365-2621.1974.tb02883.x
• 页码314-316