THE EFFECT OF ANTIOXIDANTS ON THE PRODUCTION OF VOLATILE NITROSAMINES DURING THE FRYING OF BACON.
- Author
- WALTERS CL; EDWARDS MW; ELSEY TS; MARTIN M
BRITISH FOOD MANIF. IND. RES. ASSOC., LEATHERHEAD, SURREY, G.B. - Source
- Z. LEBENSMITTEL. UNTERS. U. -FORSCH.; DTSCH.; DA. 1976; VOL. 162; NO 4; PP. 377-385; ABS. ALLEM.; BIBL. 13 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ANTIOXYDANT CONTAMINATION ALIMENT PRODUIT CARNE ADDITIF ALIMENTAIRE HUILE BIOSYNTHESE NITROSAMINE AMINE CUISSON TOXICOLOGIE
- Keyword (en)
- ANTIOXIDANT CONTAMINATION FOOD MEAT PRODUCT FOOD ADDITIVE OIL BIOSYNTHESIS NITROSAMINE AMINE TOXICOLOGY
- Keyword (es)
- TOXICOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B02 Pharmacology. Drug treatments
- Discipline
- General pharmacology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7750368606
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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