FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON : MODEL SYSTEM STUDIES
- Other title
- FORMATION DE N-NITROSOPYRROLIDINE DANS LE LARD FRIT : ETUDES EN SYSTEME MODELE (fr)
- Author
- LEE ML; GRAY JI; PEARSON AM; KAKUDA Y
MICHIGAN STATE UNIV., DEP. FOOD SCI. HUMAN NUTRITION/EAST LANSING/USA - Source
- JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 820-824; BIBL. 15 REF.; 7 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- NITROSAMINE BIOSYNTHESE CINETIQUE LARD DE POITRINE FRITURE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- NITROSAMINE BIOSYNTHESIS KINETICS FRYING FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0447187
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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