III.3.a N-nitrosamino acids in cured meat products.
D002250:Carbon Radioisotopes; D002849:Chromatography, Gas / Q000379:methods; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D008832:Microchemistry; D009602:Nitrosamines / Q000032:analysis*
D002250:Carbon Radioisotopes; D009602:Nitrosamines; C011317:N-nitroso-4-hydroxyproline; C010259:nitrosoproline; C013162:N-nitrososarcosine