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KMID : 0667719920290020414
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Report Natlonal Institute of Health
1992 Volume.29 No. 2 p.414 ~ p.421
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Studies on the N-Nitrosamines in meat products
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김준환/Kim, J.H.
김창수/손문기/김정화/유미자/강지영/이홍희/Kim, C.S./Sohn, M.G./Kim, J.H./Yu, M.J./Kang, J.Y./Lee, H.H.
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Abstract
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KEYWORD
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Nitrosamine, meat, cooking condition, fish
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FullTexts / Linksout information
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Listed journal information
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