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The possible role of lipid pseudonitrosites in nitrosamine formation in fried bacon

✍ Scribed by Clifford Leslie Walters; Robert James Hart; Simon Perse

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

MORPHOLOGY OF BACON AND ITS POSSIBLE ROL

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N-Nitrosamine formation in fried-out bac

✍ Hotchkiss, Joseph H.; Vecchio, Alex J.; Ross, Holly D. 📂 Article 📅 1985 🏛 American Chemical Society 🌐 English ⚖ 530 KB

The preferential formation of volatile N

✍ Donald S. Mottram; Ronald L. S. Patterson; Robert A. Edwards; Terry A. Gough 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 341 KB

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✍ Miller, B.J.; Billedeau, S.M.; Miller, D.W. 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 356 KB

Effect of pork belly composition and nit

✍ Pensabene, J. W.; Feinberg, J. I.; Dooley, C. J.; Phillips, J. G.; Fiddler, W. 📂 Article 📅 1979 🏛 American Chemical Society 🌐 English ⚖ 524 KB

Inhibition of formation of volatile nitr

✍ Fiddler, W.; Pensabene, J. W.; Piotrowski, E. G.; Phillips, J. G.; Keating, J.; 📂 Article 📅 1978 🏛 American Chemical Society 🌐 English ⚖ 534 KB