THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON

✍ Scribed by W. FIDDLER; J. W. PENSABENE; J. C. FAGAN; E. J. THORNE; E. G. PIOTROWSKI; A. E. WASSERMAN

• Book ID: 108800616
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 225 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb07317.x