Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food and Chemical Toxicology
- Vol. 27 (5) , 295-299
- https://doi.org/10.1016/0278-6915(89)90131-2
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Formation of N‐Nitrosopyrrolidine in Fried Bacon: Model System StudiesJournal of Food Science, 1983
- EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACONJournal of Food Science, 1974