TY  - GEN
AU  - Drabik-Markiewicz,G
AU  - Dejaegher,B
AU  - De Mey,E
AU  - Kowalska,T
AU  - Paelinck,H
AU  - Vander Heyden,Y
TI  - Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat
SN  - 0308-8146
PY  - 2014///0913
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.foodchem.2010.11.149
ER  -