The preferential formation of volatile N-nitrosamines in the fat of fried bacon.
D000818:Animals; D003296:Cooking; D005223:Fats / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D005223:Fats; D009602:Nitrosamines