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Formation of N-nitrosopyrrolidine in fried bacon : model system studies

Formation of N-nitrosopyrrolidine in fried bacon : model system studies

Text (1981)

Part of Electronic Theses & Dissertations

Inhibition of N-nitrosamine formation in bacon by [alpha]-topopherol-coated salt systems

Inhibition of N-nitrosamine formation in bacon by [alpha]-topopherol-coated salt systems

Reddy, Sreeram K.

Text (1982)

Part of Electronic Theses & Dissertations

Processing of Wiltshire bacon with [alpha]-tocopherol-coated salts

Processing of Wiltshire bacon with [alpha]-tocopherol-coated salts

Kutil, Cynthia Lee

Text (1986)

Part of Electronic Theses & Dissertations

Further factors influencing N-nitrosamine formation in fried bacon

Further factors influencing N-nitrosamine formation in fried bacon

Skrypec, Daniel J.

Text (1984)

Part of Electronic Theses & Dissertations

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

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

Chen, Shaun Chenghsiung

Text (1991)

Part of Electronic Theses & Dissertations

Smoke-related N-nitroso compounds in cured meat systems

Smoke-related N-nitroso compounds in cured meat systems

Mandagere, Arun Kumar

Text (1986)

Part of Electronic Theses & Dissertations

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

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

Zabik, John Michael

Text (1988)

Part of Electronic Theses & Dissertations

The influence of liquid smoke on N-nitrosamine formation

The influence of liquid smoke on N-nitrosamine formation

Ikins, William George

Text (1986)

Part of Electronic Theses & Dissertations