THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON
- 1 September 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (5) , 1070-1071
- https://doi.org/10.1111/j.1365-2621.1974.tb07317.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Null Effect of Concurrent Feeding of Sodium Nitrite and Amino Acids to MRC Rats2JNCI Journal of the National Cancer Institute, 1973
- Nitrosopyrrolidine and Dimethylnitrosamine in BaconNature, 1973
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Organotrope carcinogene Wirkungen bei 65 verschiedenen N-Nitroso-Verbindungen an BD-RattenZeitschrift für Krebsforschung und Klinische Onkologie, 1967