(Q49169825)

English

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

scientific article published on 15 December 2010

Statements

Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat (English)

Identifiers

 
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