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The preferential formation of volatile N-nitrosamines in the fat of fried bacon

✍ Scribed by Donald S. Mottram; Ronald L. S. Patterson; Robert A. Edwards; Terry A. Gough

Publisher: John Wiley and Sons
Year: 1977
Tongue: English
Weight: 341 KB
Volume: 28
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740281112

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