Conditions and chemical reaction mechanisms by which nitrosamines may be formed in biological products with reference to their possible occurrence in food products

✍ Scribed by F. Ender; L. Čeh

• Book ID: 112636678
• Publisher: Springer
• Year: 1971
• Tongue: English
• Weight: 794 KB
• Volume: 145
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01839621