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About this Chemistry article
Comparison of Three Methods for Determination of N-NitrosopyrroIidine in Fried Dry-Cured Bacon by Gates, Robert A; Pensabene, John W; Walter, Fiddler is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Gates, Robert A; Pensabene, John W; Walter, Fiddler
- Publisher
- Association of Official Analytical Chemists; The Journal of AOAC International; AOAC International; Oxford University Press (OUP) (ISSN 1060-3271)
- Published
- 1984
- Field
- Chemistry (Physical Sciences)
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