Influence of Nitrite and Ascorbic Acid on N-Nitrosamine Formation during Fermentation of Salted Anchovy (멸치젓 숙성중 아질산염과 아스코르브산이 N-Nitrosamine의 생성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.26 no.4
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- pp.606-613
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- 1997