title: II.4.e A rapid dry-column method for the determination of N-nitrosopyrrolidine in fried bacon.
mesh_terms: D000818:Animals; D002849:Chromatography, Gas / Q000379:methods; D003296:Cooking; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
chemical_list: D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine