Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized .alpha.-tocopherol

✍ Scribed by Fiddler, W.; Pensabene, J. W.; Piotrowski, E. G.; Phillips, J. G.; Keating, J.; Mergens, W. J.; Newmark, H. L.

• Book ID: 125932090
• Publisher: American Chemical Society
• Year: 1978
• Tongue: English
• Weight: 534 KB
• Volume: 26
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf60217a046