Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon.
D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis*; D008722:Methods; D009603:Nitroso Compounds / Q000032:analysis*; D011759:Pyrrolidines / Q000032:analysis; D013552:Swine
D004041:Dietary Fats; D009603:Nitroso Compounds; D011759:Pyrrolidines