Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon

Autor:	J. S. Lee, D. D. Bills, Leonard M. Libbey, Richard A. Scanlan
Rok vydání:	1978
Předmět:	Chromatography Meat Pyrrolidines Nitroso Compounds Chemistry Swine Health Toxicology and Mutagenesis General Medicine Toxicology Mass spectrometry Pollution Dietary Fats Mass Spectrometry Methods Ecotoxicology Animals Identification (biology) Food science N-Nitrosopyrrolidine
Zdroj:	Bulletin of environmental contamination and toxicology. 19(5)
ISSN:	0007-4861
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f59c3aaf27bb8057a1f6e4a076e6a658 https://pubmed.ncbi.nlm.nih.gov/566595 Zobrazit plný text záznamu Full text from SpringerLink