Nitrosopyrrolidine in Cooked Bacon
Open Access
- 1 July 1973
- journal article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 56 (4) , 919-921
- https://doi.org/10.1093/jaoac/56.4.919
Abstract
N-Nitrosopyrrolidine has been found in cooked bacon but not in the raw bacon. Levels isolated from 8 commercial brands ranged from 10 to 108 ppb μg/kg). The identity of this nitrosamine has been confirmed by mass spectrometry.Keywords
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