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pro vyhledávání: '"Barbara Howsam"'
Publikováno v:
Canadian Institute of Food Technology Journal. 3:66-69
An investigation of the formation of nitrosamines from the naturally occurring amines in fish and added nitrite (sometimes used as a preservative) was carried out. Eighteen samples of smoked, and 5 of canned fish were analysed after cooking with or w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5e9ac8333bb670797026457a8b25467
https://doi.org/10.1016/s0008-3860(70)74273-6
https://doi.org/10.1016/s0008-3860(70)74273-6
