✦ LIBER ✦

NITROSAMINE FORMATION IN HOME-COOKED BACON

✍ Scribed by A. E. WASSERMAN; J. W. PENSABENE; E. G. PIOTROWSKI

Book ID: 108803488
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 236 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb09793.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

N-Nitrosamine Ingestion from Consumer-Co

N-Nitrosamine Ingestion from Consumer-Cooked Bacon

✍ ALEX J. VECCHIO; JOSEPH H. HOTCHKISS; CAROLE A. BISOGNI 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 462 KB

Distribution of some volatile nitrosamin

Distribution of some volatile nitrosamines in cooked bacon

✍ Terry A. Gough; Kenneth Goodhead; Clifford L. Walters 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 271 KB

## Abstract Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for __N__‐nitrosopyrrolidine and __N__‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both o

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

MORPHOLOGY OF BACON AND ITS POSSIBLE ROL

MORPHOLOGY OF BACON AND ITS POSSIBLE ROLE IN FORMATION OF NITROSAMINES

✍ R. G. CASSENS; T. ITO; M. LEE 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 346 KB

Reduction of Mutagen Formation in Cooked

Reduction of Mutagen Formation in Cooked Nitrite-Free Bacon by Selected Cooking Treatments

✍ ARTHUR J. MILLER; ROBERT L. BUCHANAN 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 508 KB

``Never cook bacon naked``: and other wo

``Never cook bacon naked``: and other words of wisdom for the home cook

✍ Doreen Chila-Jones 📂 Fiction 📅 2018 🏛 duopress; Punchline 🌐 en-US ⚖ 556 KB

We have all been there: ruined an entire dinner; burned a piece of toast; served raw chicken to our guests. Cooking can be a daunting, frustrating, and hopeless pursuit . . . and when you are in a pickle, it's time for a little pep talk from some of the biggest cooking and not-cooking experts--peopl