Trends in Levels of N-Nitrosopyrrolidine in Fried Bacon

Autor:	Howard Hw, Donald C Havery, Thomas Fazio
Rok vydání:	1978
Předmět:	chemistry.chemical_compound Curing (food preservation) Chemistry General Chemistry Food science Nitrite N-Nitrosopyrrolidine
Zdroj:	Journal of AOAC INTERNATIONAL. 61:1379-1382
ISSN:	0004-5756
DOI:	10.1093/jaoac/61.6.1379
Popis:	Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7ae683ad358bfc3fe163bafbc3127e1b https://doi.org/10.1093/jaoac/61.6.1379 Zobrazit plný text záznamu