Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat
- 11 January 2010
- journal article
- Published by Elsevier BV in Analytica Chimica Acta
- Vol. 657 (2), 123-130
- https://doi.org/10.1016/j.aca.2009.10.028
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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