Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model. [electronic resource]

By: Contributor(s): Producer: 20100518Description: 127-32 p. digitalISSN:
  • 1379-1176
Subject(s): In: Communications in agricultural and applied biological sciences vol. 74
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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