[Experimental studies on the N-nitrosamine formation in bacon during cooking].
D000818:Animals; D003212:Condiments / Q000032:analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine