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Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products
Bryce, Thomas A., Telling, Geoffrey M., Althorpe, James.Volume:
19
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60177a011
Date:
May, 1971
File:
PDF, 466 KB
english, 1971