Nitrosopyrrolidine formation in fried bacon.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D003296:Cooking; D003653:Decarboxylation; D008460:Meat; D009573:Nitrites; D009602:Nitrosamines / Q000032:analysis; D011392:Proline; D011700:Putrescine; D011759:Pyrrolidines / Q000032:analysis; D013095:Spermidine; D013552:Swine; D014835:Volatilization
D009573:Nitrites; D009602:Nitrosamines; D011759:Pyrrolidines; D011392:Proline; D013095:Spermidine; D011700:Putrescine