Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating.
D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003653:Decarboxylation; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D013552:Swine
D000596:Amino Acids; D009602:Nitrosamines; D009603:Nitroso Compounds