Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat

MLA

E. De Mey, et al. “Role of Proline and Hydroxyproline in N-Nitrosamine Formation during Heating in Cured Meat.” Meat Science, vol. 81, no. 3, June 2008. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....c33c6aeb78435e7ac7822a333780ab5f&authtype=sso&custid=ns315887.

APA

E. De Mey, Gabriela Drabik-Markiewicz, Teresa Kowalska, Hubert Paelinck, K. Van den Maagdenberg, & Sylvie Deprez. (2008). Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat. Meat Science, 81(3).

Chicago

E. De Mey, Gabriela Drabik-Markiewicz, Teresa Kowalska, Hubert Paelinck, K. Van den Maagdenberg, and Sylvie Deprez. 2008. “Role of Proline and Hydroxyproline in N-Nitrosamine Formation during Heating in Cured Meat.” Meat Science 81 (3). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....c33c6aeb78435e7ac7822a333780ab5f&authtype=sso&custid=ns315887.