N-Nitrosamine formation in fried-out bacon fat: evidence for nitrosation by lipid-bound nitrite
- 1 January 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (1) , 5-8
- https://doi.org/10.1021/jf00061a002
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The preferential formation of volatile N‐nitrosamines in the fat of fried baconJournal of the Science of Food and Agriculture, 1977
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