Effect of sodium nitrite contents, cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations... SUN Jing et al.
亚硝酸钠含量、煮制温度和时间对蒸煮火腿中亚硝胺形成量的影响及其相关性研究…孙敬等。
Effect of sodium nitrite contents, cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations... SUN Jing et al.
亚硝酸钠含量、煮制温度和时间对蒸煮火腿中亚硝胺形成量的影响及其相关性研究…孙敬等。
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