Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. [electronic resource]

By: Contributor(s): Producer: 20140913Description: 1539-45 p. digitalISSN:
  • 0308-8146
Online resources: In: Food chemistry vol. 126
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Publication Type: Journal Article

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