EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
J. W. PENSABENE, W. FIDDLER, R. A. GATES, J. C. FAGAN, A. E. WASSERMANVolume:
39
Year:
1974
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1974.tb02883.x
File:
PDF, 331 KB
english, 1974