Phenols in smoked, cured meats: nitrosation of phenols in liquid smokes and in smoked bacon.
D000818:Animals; D003296:Cooking; D004063:Digestion; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D009573:Nitrites; D009574:Nitro Compounds / Q000032:analysis; D009596:Nitrophenols / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D012906:Smoke / Q000032:analysis; D013552:Swine
D009573:Nitrites; D009574:Nitro Compounds; D009596:Nitrophenols; D009603:Nitroso Compounds; D010636:Phenols; D012906:Smoke