The influence of microwave heating on the formation of N- nitrosamines in bacon

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Chen, Shaun Chenghsiung

Date: 1991

Subjects: Bacon
Microwave food products--Packaging
Microwave heating
Nitroso compounds
Nitrosoamines

Program of Study: Packaging

Degree Level: Masters

Language: English

Pages: viii, 93 pages