Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized alpha-tocopherol.
D000818:Animals; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat; D008461:Meat Products; D009602:Nitrosamines / Q000037:antagonists & inhibitors*; D012995:Solubility; D013552:Swine; D014810:Vitamin E; D014835:Volatilization
D009602:Nitrosamines; D014810:Vitamin E