Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon
- 1 July 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (4), 842-845
- https://doi.org/10.1021/jf60224a047
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Collaborative Study of Modified AOAC Method of Analysis for Nitrite in Meat and Meat ProductsJournal of AOAC INTERNATIONAL, 1977
- An examination of some foodstuffs for the presence of volatile nitrosaminesJournal of the Science of Food and Agriculture, 1977
- Survey of Food Products for Volatile N-NitrosaminesJournal of AOAC INTERNATIONAL, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Description of the thermal energy analyzer (TEA) for trace determination of volatile and nonvolatile N-nitroso compoundsAnalytical Chemistry, 1975