TY  - GEN
AU  - Lee,J S
AU  - Libbey,L M
AU  - Scanlan,R A
AU  - Bills,D D
TI  - Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon
SN  - 0007-4861
PY  - 1978///0925
KW  - Animals
KW  - Dietary Fats
KW  - analysis
KW  - Mass Spectrometry
KW  - Meat
KW  - Methods
KW  - Nitroso Compounds
KW  - Pyrrolidines
KW  - Swine
N1  - Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.; Research Support, U.S. Gov't, P.H.S
UR  - https://doi.org/10.1007/BF01685834
ER  -