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The influence of microwave heating on the formation of N- nitrosamines in bacon
Chen, Shaun Chenghsiung
Text (1991)
Part of
Electronic Theses & Dissertations
Thermal inactivation of bacterial pathogens under widely changing moisture conditions in cooked bacon and dried apple
Randriamiarintsoa, Narindra
Text (2022)
Part of
Electronic Theses & Dissertations
Smoke-related N-nitroso compounds in cured meat systems
Mandagere, Arun Kumar
Text (1986)
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Electronic Theses & Dissertations
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