Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon.
D000818:Animals; D005223:Fats / Q000032:analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D009602:Nitrosamines / Q000138:chemical synthesis*; D011506:Proteins / Q000032:analysis; D013552:Swine; D014867:Water / Q000032:analysis
D005223:Fats; D009573:Nitrites; D009602:Nitrosamines; D011506:Proteins; D014867:Water