Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon
K.R. Barucha, C.K. Cross and L.J. Rubin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Long chain acetals of ascorbic or erythrobic acid as antinitrosamine agents of bacon
K.R. Barucha, C.K. Cross and L.J. Rubin