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EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON

✍ Scribed by M. C. ROBACH; J. L. OWENS; M. W. PAQUETTE; J. N. SOFOS; F. F. BUSTA

No coin nor oath required. For personal study only.

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