✦ LIBER ✦

N-Nitrosamine Ingestion from Consumer-Cooked Bacon

✍ Scribed by ALEX J. VECCHIO; JOSEPH H. HOTCHKISS; CAROLE A. BISOGNI

Book ID: 108811711
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 462 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb13926.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation in vivo of volatile N-nitrosam

Formation in vivo of volatile N-nitrosamines in man after ingestion of cooked bacon and spinach

✍ FINE, DAVID H.; ROSS, RONALD; ROUNBEHLER, DAVID P.; SILVERGLEID, ARLENE; SONG, L 📂 Article 📅 1977 🏛 Nature Publishing Group 🌐 English ⚖ 295 KB

Consumer testing of bacon from boar and

Consumer testing of bacon from boar and gilt pigs

✍ D. N. Rhodes 📂 Article 📅 1971 🏛 John Wiley and Sons 🌐 English ⚖ 553 KB

Unsmoked Wiltshire cured bacon made from 240-lb boar and 200-lb gilt carcases was submitted to a consumer panel in 125 households, consisting of 387 persons. Judgments for odour, by the cook during frying and by the family members at table, showed negligible differences in acceptability of bacon fro