Inhibition of N-Nitrosopyrrolidine in Dry Cured Bacon by ?-Tocopherol-Coated Salt Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04991.x/fullpdf
Reference24 articles.
1. Mechanism of N-nitrosopyrrolidine formation in bacon
2. Long-chain acetals of ascorbic and erythorbic acids as antinitrosamine agents for bacon
3. A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon
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