Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon.

Lee, J S

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon. [electronic resource] - Bulletin of environmental contamination and toxicology May 1978 - 511-7 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.; Research Support, U.S. Gov't, P.H.S.

0007-4861

10.1007/BF01685834 doi


Animals
Dietary Fats--analysis
Mass Spectrometry
Meat--analysis
Methods
Nitroso Compounds--analysis
Pyrrolidines--analysis
Swine