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Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness

✍ Scribed by R. F. THEILER; T. G. ASPELUND; K. SATO; A. F. MILLER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Model System Studies on N-Nitrosamine Fo

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The transnitrosation of N-methylaniline

✍ M. John Dennis; Robert C. Massey; David J. McWeeny 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 326 KB 👁 1 views

The effect of ascorbate reductants on N-

✍ Donald S. Mottram; Ronald L. S. Patterson 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 201 KB 👁 1 views

EFFECT OF FRANKFURTER CURE INGREDIENTS O

✍ W. FIDDLER; J. W. PENSABENE; I. KUSHNIR; E. G. PIOTROWSKI 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 194 KB

The effects of ascorbic acid and sorbic

✍ Robert C. Massey; Lynda Forsythe; David J. McWeeny 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 312 KB 👁 1 views

The effect of pH on the formation of vol

✍ Anne Meynier; Donald S. Mottram 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 735 KB