The influence of processing variables on N-nitrosamine formation in bacon

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Zabik, John Michael

Date: 1988

Subjects: Bacon
Nitrosoamines
Nitrosoamines--Physiological effect

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: v, 93 pages

Permalink: https://doi.org/doi:10.25335/3zn2-8x95