| 000 | 00903 a2200253 4500 | ||
|---|---|---|---|
| 005 | 20250516233052.0 | ||
| 264 | 0 | _c20140913 | |
| 008 | 201409s 0 0 eng d | ||
| 022 | _a0308-8146 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2010.11.149 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDrabik-Markiewicz, G | |
| 245 | 0 | 0 |
_aInfluence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. _h[electronic resource] |
| 260 |
_bFood chemistry _cJun 2011 |
||
| 300 |
_a1539-45 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aDejaegher, B | |
| 700 | 1 | _aDe Mey, E | |
| 700 | 1 | _aKowalska, T | |
| 700 | 1 | _aPaelinck, H | |
| 700 | 1 | _aVander Heyden, Y | |
| 773 | 0 |
_tFood chemistry _gvol. 126 _gno. 4 _gp. 1539-45 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2010.11.149 _zAvailable from publisher's website |
| 999 |
_c24183721 _d24183721 |
||