The preferential formation of volatile N-nitrosamines in the fat of fried bacon
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference13 articles.
1. Nitrosopyrrolidine and Dimethylnitrosamine in Bacon
2. EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
3. THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON
4. Localised occurrence ofN-nitrosopyrrolidine in fried bacon
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