Tomek S.O.Serdaroglu M.2019-10-272019-10-2719920959-82780959-8278https://doi.org/10.1097/00008469-199202000-00017https://hdl.handle.net/11454/24245[No abstract available]en10.1097/00008469-199202000-00017info:eu-repo/semantics/closedAccessNitrosamines and cured meat productsArticle12192193Q2