Work

Determination of volatile N-nitrosamines formed in salami cooked by different processes

Year: 2022

Type: article

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2022.104691

Author: Sena Özbay

Institution: Aksaray University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4282576223

FWCI: 1.397

Cites: 20

Cited by: 10

Related to: 10