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Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

✍ Scribed by G. Drabik-Markiewicz; K. Van den Maagdenberg; E. De Mey; S. Deprez; T. Kowalska; H. Paelinck

Book ID: 116737553
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 227 KB
Volume: 81
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2008.10.002

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