EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 314-316
- https://doi.org/10.1111/j.1365-2621.1974.tb02883.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The evidence for the presence of dimethylnitrosamine in meat productsFood and Cosmetics Toxicology, 1972
- Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg LevelNature, 1972
- Nitrosamines as Environmental CarcinogensNature, 1970