|
KMID : 0881719970120040333
|
|
Journal of Food Hygiene and Safety
1997 Volume.12 No. 4 p.333 ~ p.339
|
|
|
Effects of Main Raw Material and Jeot-Kal (Fermented Fish Sauce) on Formation of N-nitrosamines During Kimchi Fermentation
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
Kimchi, nitrosamine, nitrosodimethylamine, nitrite, dimethyamine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|