Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
D000818:Animals; D002417:Cattle; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine; D014835:Volatilization
D009602:Nitrosamines