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EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

✍ Scribed by J. W. PENSABENE; W. FIDDLER; R. A. GATES; J. C. FAGAN; A. E. WASSERMAN

Book ID
108800475
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
331 KB
Volume
39
Category
Article
ISSN
0022-1147

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