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Copyright Status: In Copyright
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Degree Level: Masters
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Subject: Microwave food products--Packaging
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Subject: Nitrosoamines
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Electronic Theses & Dissertations
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Material Type
Theses
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Language
English
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Subject
Bacon
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Microwave heating
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Nitroso compounds
1
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The influence of microwave heating on the formation of N- nitrosamines in bacon
Chen, Shaun Chenghsiung
Text (1991)
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