Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1980-09, Vol.28 (5), p.966-970
Main Authors: Pensabene, John W, Fiddler, Walter, Miller, Arthur J, Phillips, John G
Format: Article
Language:English
Subjects:
Animals
Food Handling
Hot Temperature
Meat - analysis
N-Nitrosopyrrolidine - analysis
Nitrosamines - analysis
Swine
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf60231a029