Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine.
D000273:Adipose Tissue / Q000032:analysis; D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology*; D003296:Cooking; D004123:Dimethylamines / Q000032:analysis; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000009:adverse effects / Q000032:analysis; D009602:Nitrosamines / Q000009:adverse effects / Q000032:analysis; D013552:Swine
D004123:Dimethylamines; D009602:Nitrosamines; D001205:Ascorbic Acid