Mechanism of N-nitrosopyrrolidine formation in bacon
- 1 January 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (1) , 63-69
- https://doi.org/10.1021/jf60221a035
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivativesJournal of Agricultural and Food Chemistry, 1978
- Analysis of N-nitrosoproline in raw bacon. Further evidence that nitrosolproline is not a major precursor of nitrosopyrrolidineJournal of Agricultural and Food Chemistry, 1977
- Naturally occurring nitrosatable compounds. I. Secondary amines in foodstuffsJournal of Agricultural and Food Chemistry, 1976
- Nitrosation under alkaline conditionsJournal of the Chemical Society, Chemical Communications, 1976