[Nitrosamines and smoked ham, or carcinogenic bacon?].
D003014:Clostridium botulinum; D005504:Food Analysis; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation; D005602:France; D006801:Humans; D007880:Legislation, Drug; D009369:Neoplasms / Q000139:chemically induced*; D009573:Nitrites; D009602:Nitrosamines / Q000009:adverse effects*
D009573:Nitrites; D009602:Nitrosamines
Nitrosamines et jambon fumé ou le bacon cancérigène?