EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

Author:

PENSABENE J. W.,FIDDLER W.,GATES R. A.,FAGAN J. C.,WASSERMAN A. E.

Publisher

Wiley

Subject

Food Science

Reference13 articles.

1. Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level

2. C.J. Dooley, S.F. Osman, G.P. Martin, and W. Fiddler, 1973 . Detection and confirmation of trace amounts of N-nitrosamines in meats by gas chromatography-high resolution mass spectrometry. Presented at the 21st Annual Conf. on Mass Spectrometry and Allied Topics, May 20-25, San Francisco, Cal.

3. T. Fazio, J.W. Howard, and R. White, 1971 . Multidetection method for analysis of volatile nitrosamines in foods . Proceedings of Cont. on N-Nitroso Compounds, Analysis and Formation. Oct. 13-15. at the German Cancer Res. Center. Heidelbergp.16 . International Agency for Research on Cancer, Lyon. France.

4. T. Fazio, R.H. White, L.R. Dusold, and J.W. Howard, 1973 . Nitrosopyrrolidine in cooked bacon . J. Assoc. Office Anal. Chem.in press.

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