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Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
2009
De Mey E
Gabriela Drabik-Markiewicz
Christine Peeters
Guy Derdelinckx
Hubert Paelinck
Sandra Impens
Keywords:
Cadaverine
N-nitrosamine
Food science
Chemistry
lean meat
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