PRECURSORS OF DIMETHYLNITROSAMINE IN FRIED BACON

[1] POTENTIAL PRECURSORS OF N-NITROSOPYRROLIDINE IN BACON AND OTHER FRIED FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) : 876 - 877

[2] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL [J]. NATURE, 1972, 238 (5363) : 342 - +

[3] EISENBRAND G, 1976, 2ND S NITR MEAT PROD

[4] CONDITIONS AND CHEMICAL REACTION MECHANISMS BY WHICH NITROSAMINES MAY BE FORMED IN BIOLOGICAL PRODUCTS WITH REFERENCE TO THEIR POSSIBLE OCCURRENCE IN FOOD PRODUCTS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 145 (03): : 133 - &

[5] FORMATION OF N-NITROSODIMETHYLAMINE FROM NATURALLY OCCURRING QUATERNARY AMMONIUM-COMPOUNDS AND TERTIARY-AMINES [J]. NATURE, 1972, 236 (5345) : 307 - +

[6] NITROSATION OF SARCOSINE - CHEMICAL-KINETICS AND GASTRIC ASSAY [J]. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, 1972, 8 (06) : 375 - 382

[7] DISTRIBUTION OF SOME VOLATILE NITROSAMINES IN COOKED BACON [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (02) : 181 - 185

[8] FORMATION OF N-NITROSAMINES IN LOW MOISTURE SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (03) : 474 - 478

[9] COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N-NITROSOPYRROLIDINE IN NITRITE-TREATED PORK SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 1034 - 1037

[10] FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 484 - 487

[1] POTENTIAL PRECURSORS OF N-NITROSOPYRROLIDINE IN BACON AND OTHER FRIED FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) : 876 - 877

[2] ESTIMATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODS AT 1 MUG/KG LEVEL [J]. NATURE, 1972, 238 (5363) : 342 - +

[3] EISENBRAND G, 1976, 2ND S NITR MEAT PROD

[4] CONDITIONS AND CHEMICAL REACTION MECHANISMS BY WHICH NITROSAMINES MAY BE FORMED IN BIOLOGICAL PRODUCTS WITH REFERENCE TO THEIR POSSIBLE OCCURRENCE IN FOOD PRODUCTS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 145 (03): : 133 - &

[5] FORMATION OF N-NITROSODIMETHYLAMINE FROM NATURALLY OCCURRING QUATERNARY AMMONIUM-COMPOUNDS AND TERTIARY-AMINES [J]. NATURE, 1972, 236 (5345) : 307 - +

[6] NITROSATION OF SARCOSINE - CHEMICAL-KINETICS AND GASTRIC ASSAY [J]. BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY, 1972, 8 (06) : 375 - 382

[7] DISTRIBUTION OF SOME VOLATILE NITROSAMINES IN COOKED BACON [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (02) : 181 - 185

[8] FORMATION OF N-NITROSAMINES IN LOW MOISTURE SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (03) : 474 - 478

[9] COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N-NITROSOPYRROLIDINE IN NITRITE-TREATED PORK SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (04) : 1034 - 1037

[10] FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN [J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 484 - 487