THE ROLE OFBACILLUSspp. IN N-NITROSAMINE FORMATION DURING WORT PRODUCTION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1992.tb01124.x/fullpdf
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5. INFLUENCE OF NITRATE AND BACTERIAL CONTAMINATION ON THE FORMATION OF APPARENT TOTAL N-NITROSO COMPOUNDS (ATNC) DURING FERMENTATION
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