Effect of processing on the amino acid composition and nitrosamine formation in pork belly adipose tissue.
D000273:Adipose Tissue / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D005506:Food Contamination / Q000032:analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D000596:Amino Acids; D009602:Nitrosamines