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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
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

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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