Formation in vivo of volatile N-nitrosamines in man after ingestion of cooked bacon and spinach.
D000818:Animals; D004052:Diethylnitrosamine / Q000378:metabolism; D004128:Dimethylnitrosamine / Q000378:metabolism; D005520:Food Preservatives / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D008460:Meat; D009602:Nitrosamines / Q000378:metabolism*; D013552:Swine; D014675:Vegetables
D005520:Food Preservatives; D009602:Nitrosamines; D004052:Diethylnitrosamine; D004128:Dimethylnitrosamine