Drabik-Markiewicz, G <br/><br/>
Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.  [electronic resource] 

 -  Food chemistry  Jun 2011 
 - 1539-45 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0308-8146 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2010.11.149  doi