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 Published: 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

Permalink: https://doi.org/doi:10.25335/8hjr-fy50

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