Mechanism of N-nitrosopyrrolidine formation in bacon.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D006358:Hot Temperature; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D009242:N-Nitrosopyrrolidine / Q000032:analysis / Q000138:chemical synthesis*; D009602:Nitrosamines / Q000138:chemical synthesis*; D013552:Swine; D014835:Volatilization
D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine