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Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

✍ Scribed by Michael E. Knowles; John Gilbert; David J. McWeeny

Publisher: John Wiley and Sons
Year: 1975
Tongue: English
Weight: 622 KB
Volume: 26
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740260306

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