Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon.
D000818:Animals; D001205:Ascorbic Acid; D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D004128:Dimethylnitrosamine / Q000032:analysis; D005503:Food Additives; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis; D011759:Pyrrolidines / Q000032:analysis; D013552:Swine; D014835:Volatilization
D005503:Food Additives; D009602:Nitrosamines; D011759:Pyrrolidines; D004128:Dimethylnitrosamine; D001205:Ascorbic Acid