The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in bacon.
D000588:Amines / Q000032:analysis*; D000818:Animals; D002849:Chromatography, Gas; D004123:Dimethylamines / Q000032:analysis; D005021:Ethylamines / Q000032:analysis; D005399:Fishes / Q000032:analysis; D005519:Food Preservation; D005525:Food-Processing Industry; D008460:Meat / Q000009:adverse effects / Q000032:analysis*; D008744:Methylamines / Q000032:analysis; D009132:Muscles / Q000032:analysis; D009573:Nitrites; D009602:Nitrosamines / Q000032:analysis; D011437:Propylamines / Q000032:analysis; D012474:Salmon / Q000032:analysis; D013045:Species Specificity; D013552:Swine
D000588:Amines; D004123:Dimethylamines; D005021:Ethylamines; D008744:Methylamines; D009573:Nitrites; D009602:Nitrosamines; D011437:Propylamines