Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese
Nrisinha P Sen, Philander A Baddoo, Stephen W SeamanVolume:
61
Year:
1993
Language:
english
Pages:
4
DOI:
10.1002/jsfa.2740610311
File:
PDF, 362 KB
english, 1993