✦ LIBER ✦

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

✍ Scribed by SEN, N. P.; DONALDSON, BARBARA; IYENGAR, J. R.; PANALAKS, T.

Book ID: 109685003
Publisher: Nature Publishing Group
Year: 1973
Tongue: English
Weight: 194 KB
Volume: 241
Category: Article
ISSN: 0028-0836
DOI: 10.1038/241473a0

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Localised occurrence of N-nitrosopyrroli

Localised occurrence of N-nitrosopyrrolidine in fried bacon

✍ Ronald L. S. Patterson; Alexander A. Taylor; Donald S. Mottram; Terry A. Gough 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 284 KB

PATHWAYS OF FORMATION OF N-NITROSOPYRROL

PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON

✍ MASAMICHI NAKAMURA; NAHOKO BABA; TADAYOSHI NAKAOKA; YUTAKA WADA; TOHRU ISHIBASHI 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 585 KB

Formation of N-Nitrosopyrrolidine in Fri

Formation of N-Nitrosopyrrolidine in Fried Bacon: Model System Studies

✍ MAN-LAI LEE; J. IAN GRAY; ALBERT M. PEARSON; YUKIO KAKUDA 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 664 KB

EFFECT OF FRYING AND OTHER COOKING CONDI

EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON

✍ J. W. PENSABENE; W. FIDDLER; R. A. GATES; J. C. FAGAN; A. E. WASSERMAN 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 331 KB

THE ROLE OF LEAN AND ADIPOSE TISSUE ON T

THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON

✍ W. FIDDLER; J. W. PENSABENE; J. C. FAGAN; E. J. THORNE; E. G. PIOTROWSKI; A. E. 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 225 KB

A model system for the formation of N-ni

A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon

✍ M. H. COLEMAN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 713 KB