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Analysis and Risk Assessment of N-Nitrosodimethylamine and Its Precursor Concentrations in Korean Commercial Kimchi

2017

Kang, K.H., Gyeongsang National University, Jinju, Republic of Korea | Kim, S.H., World Institute of Kimchi, Gwangju, Republic of Korea | Kim, S.H., Gyeongsang National University, Jinju, Republic of Korea | Kim, J.G., Gyeongsang National University, Jinju, Republic of Korea | Sung, N.J., Gyeongsang National University, Jinju, Republic of Korea | Lim, H., Gwangju University, Gwangju, Republic of Korea | Chung, M.J., Gwangju University, Gwangju, Republic of Korea


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 46 Issue 2 ISSN 1226-3311
Pagination
pp. 244-250
Other Subjects
Aliment fermente; Margin of exposure; N-nitrosamines
Language
Korean
Note
Summary(En)
7 tables
24 ref.
Type
Directory

2018-09-15
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