N-nitrosocompounds (NOCs). as chemo-hazards in muscle foods

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dc.contributor.authorRai, K.P.en_US
dc.contributor.authorMarapana, R.A.U.J.en_US
dc.contributor.authorZhang, C.en_US
dc.contributor.authorXia, W.en_US
dc.date.accessioned2012-04-10T06:47:47Z
dc.date.available2012-04-10T06:47:47Z
dc.date.issued2004en_US
dc.identifier.citationTropical Agricultural Research and Extension7pp.1-12en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/8154
dc.publisherFaculty of Agriculture, University of Ruhuna. Kamburupitiyaen_US
dc.subjectFood Scienceen_US
dc.subjectMeat industryen_US
dc.subjectMuscle food processingen_US
dc.subjectCuring agentsen_US
dc.subjectN-nitrosocompound inhibitorsen_US
dc.subjectCancer risken_US
dc.subjectHealth -hazardsen_US
dc.subjectNitriteen_US
dc.subjectToxicological implicationsen_US
dc.titleN-nitrosocompounds (NOCs). as chemo-hazards in muscle foodsen_US
dc.typeArticleen_US

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