LOCALIZED OCCURRENCE OF N-NITROSOPYRROLIDINE IN FRIED BACON

[1] DETERMINATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODSTUFFS BY FORMATION OF ELECTRON-CAPTURING DERIVATIVES FROM ELECTROCHEMICALLY DERIVED AMINES [J]. ANALYST, 1972, 97 (1160) : 915 - &

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

[3] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919

[4] DETERMINATION OF NITRITE AND NITRATE IN MEAT PRODUCTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (03) : 138 - &

[5] GOUGH T A, 1973, Journal of Chromatography, V79, P57, DOI 10.1016/S0021-9673(01)85273-0

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

[7] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) : 698 - 700

[8] ADIPOSE-TISSUE COMPOSITION AND LIPOGENIC CAPACITY IN DEVELOPING SWINE [J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1973, 224 (05): : 1130 - 1135

[9] INFLUENCE OF ASCORBIC-ACID AND PH ON FORMATION OF N-NITROSODIMETHYLAMINE IN CURED PORK CONTAINING ADDED DIMETHYLAMINE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (01) : 47 - 53

[10] PANALAKS T, 1973, J ASSOC OFF ANA CHEM, V56, P621

[1] DETERMINATION OF STEAM-VOLATILE N-NITROSAMINES IN FOODSTUFFS BY FORMATION OF ELECTRON-CAPTURING DERIVATIVES FROM ELECTROCHEMICALLY DERIVED AMINES [J]. ANALYST, 1972, 97 (1160) : 915 - &

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

[3] FAZIO T, 1973, J ASSOC OFF ANA CHEM, V56, P919

[4] DETERMINATION OF NITRITE AND NITRATE IN MEAT PRODUCTS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (03) : 138 - &

[5] GOUGH T A, 1973, Journal of Chromatography, V79, P57, DOI 10.1016/S0021-9673(01)85273-0

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

[7] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) : 698 - 700

[8] ADIPOSE-TISSUE COMPOSITION AND LIPOGENIC CAPACITY IN DEVELOPING SWINE [J]. AMERICAN JOURNAL OF PHYSIOLOGY, 1973, 224 (05): : 1130 - 1135

[9] INFLUENCE OF ASCORBIC-ACID AND PH ON FORMATION OF N-NITROSODIMETHYLAMINE IN CURED PORK CONTAINING ADDED DIMETHYLAMINE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (01) : 47 - 53

[10] PANALAKS T, 1973, J ASSOC OFF ANA CHEM, V56, P621