Role of Lean Tissue on the Formation of N‐Nitrosothiazolidine in Raw Bacon
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2) , 514-515
- https://doi.org/10.1111/j.1365-2621.1986.tb11170.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Role of Woodsmoke in N-Nitrosothiazolidine Formation in BaconJournal of Food Science, 1984
- Determination of cystamine by high-performance liquid chromatographyAnalytical Biochemistry, 1984
- N‐Nitrosothiazolidine in Cured Meat ProductsJournal of Food Science, 1983
- Factors Affecting the N-Nitrosothiazolidine Content of BaconJournal of Food Science, 1983
- THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACONJournal of Food Science, 1974
- Spectral and gas-chromatographic characteristics of some N-nitrosaminesJournal of Agricultural and Food Chemistry, 1972