Lee, J S <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.; Research Support, U.S. Gov't, P.H.S. 
<br/><br/><label>ISSN: </label>0007-4861 
<br/><br/><label>Standard No.: </label>10.1007/BF01685834  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Dietary Fats--analysis<br/>Mass Spectrometry<br/>Meat--analysis<br/>Methods<br/>Nitroso Compounds--analysis<br/>Pyrrolidines--analysis<br/>Swine