The influence of food processing and storage on the N-nitrosamines formation and content in some Estonian foodstuffs
author
supervisor
statement of authorship
Anu Hamburg
type of dissertation
doktoritöö
university/scientific institution
Tallinna Tehnikaülikool
location of publication
Tallinn
publisher
year of publication
pages
VIII, 89, [1] p. : ill
series
Theses of Tallinn Technical University. G, Chemistry and chemical engineering = Tallinna Tehnikaülikooli väitekirjad = Диссертации Таллиннского технического университета, 1406-4774 ; 5
subject term
subject of location
subject of form
ISSN
1406-4774
notes
Thesis (Dr. Eng.) - Tallinn Technical University, 1995
Author's publications: p. 3-7
Bibl. p. 69-77, [90]
Kokkuvõte: Toiduainete töötlemise ja säilitamise mõju N-nitrosoamiinide tekkimisele ja sisaldusele mõnedes Eesti toiduainetes
Hamburg, Anu, 1956-
language
inglise
Hamburg, A. The influence of food processing and storage on the N-nitrosamines formation and content in some Estonian foodstuffs. Tallinn : [Tallinn Technical University], 1995. VIII, 89, [1] p. : ill. (Theses of Tallinn Technical University. G, Chemistry and chemical engineering = Tallinna Tehnikaülikooli väitekirjad = Диссертации Таллиннского технического университета, 1406-4774 ; 5).