PDF(338 KB)
The Study on the Critical Factors on the Formation of NDEA during the Manufacture in Cooked Ham
Sun Jing,Huan Yanjun,Zhan Wenyuan,Lu Ruiqi
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (9) : 11.
PDF(338 KB)
PDF(338 KB)
The Study on the Critical Factors on the Formation of NDEA during the Manufacture in Cooked Ham
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
