Author:
FIDDLER W.,PENSABENE J. W.,FAGAN J. C.,THORNE E. J.,PIOTROWSKI E. G.,WASSERMAN A. E.
Cited by
60 articles.
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1. PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON;Journal of Food Science;2008-06-28
2. A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon;International Journal of Food Science & Technology;2007-06-28
3. N-Nitroso Compounds in Food;Food Science and Technology;2004-07-12
4. Meat Curing Technology;Meat Science and Applications;2001-07-27
5. Volatile nitrosamines in foods-an update;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995