|
KMID : 0881719980130040406
|
|
Journal of Food Hygiene and Safety
1998 Volume.13 No. 4 p.406 ~ p.411
|
|
|
The formation of N-Nitrosamine in Commercial Cured Products 2. The effect of cooking methods on N-Nitrosamine formation in commercial Ham and Sausages
|
|
박계란
이수정/신정혜/성낙주/임상선
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
Ham and Sausage, NDMA, Nitrite, Nitrate
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|