An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of bacon.
D000577:Amides / Q000032:analysis*; D000818:Animals; D003296:Cooking; D008460:Meat / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D013552:Swine
D000577:Amides; D009603:Nitroso Compounds