Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products
| Autor: | Jung‐eun Seo, Jong‐eun Park, Youngwon Lee, Byungkyung Do, Jee‐yeon Lee, Hoonjeong Kwon |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of Food Processing and Preservation. 46 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.16590 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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