Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D008460:Meat / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis; D013552:Swine; D014835:Volatilization
D009573:Nitrites; D009584:Nitrogen