(Q43881114)

27 November 2017

Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized alpha-tocopherol (English)

1 reference

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https://api.crossref.org/works/10.1021/JF60217A046

12 July 2022

Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized .alpha.-tocopherol (English)

1 reference

16 July 2023

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A566286

12 July 2022

hot

1 reference

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12 July 2022

author name string

W. Fiddler

1

1 reference

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12 July 2022

J. W. Pensabene

2

1 reference

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12 July 2022

E. G. Piotrowski

3

1 reference

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12 July 2022

J. G. Phillips

4

1 reference

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12 July 2022

J. Keating

5

1 reference

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12 July 2022

W. J. Mergens

6

1 reference

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12 July 2022

H. L. Newmark

7

1 reference

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12 July 2022

language of work or name

English

0 references

publication date

1 May 1978

1 reference

full work available at URL

27 November 2017

https://pubs.acs.org/doi/pdf/10.1021/jf60217a046

1 reference

https://api.crossref.org/works/10.1021/JF60217A046

Journal of Agricultural and Food Chemistry

16 July 2023

published in

1 reference

27 November 2017

26

1 reference

27 November 2017

3

1 reference

27 November 2017

653-656

1 reference

27 November 2017

Identifiers

DOI

10.1021/JF60217A046

1 reference

27 November 2017

1 reference