The preferential formation of volatile N-nitrosamines in the fat of fried bacon.
作者信息
Mottram D S, Patterson R L, Edwards R A, Gough T A
出版信息
J Sci Food Agric. 1977 Nov;28(11):1025-9. doi: 10.1002/jsfa.2740281112.
PMID:563489
Abstract
摘要
Mottram D S, Patterson R L, Edwards R A, Gough T A
J Sci Food Agric. 1977 Nov;28(11):1025-9. doi: 10.1002/jsfa.2740281112.
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