Bills, D D <br/><br/>
Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods.  [electronic resource] 

 -  Journal of agricultural and food chemistry   
 - 876-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf60189a029  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Food Additives<br/>Glutamates<br/>Glutamine<br/>Hot Temperature<br/>Hydroxyproline<br/>Lipids<br/>Meat--analysis<br/>Nitrites<br/>Nitroso Compounds--analysis<br/>Proline<br/>Putrescine<br/>Pyrrolidines--analysis<br/>Sodium<br/>Spermidine<br/>Swine