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EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM

✍ Scribed by W. FIDDLER; J. W. PENSABENE; I. KUSHNIR; E. G. PIOTROWSKI

Book ID: 108800279
Publisher: Institute of Food Technologists
Year: 1973
Tongue: English
Weight: 194 KB
Volume: 38
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1973.tb02852.x

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