Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. (Q49169825)
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scientific article published on 15 December 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat. |
scientific article published on 15 December 2010 |
Statements
Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat (English)
G Drabik-Markiewicz
B Dejaegher
E De Mey
T Kowalska
15 December 2010