Effect of preprocessing procedures for green bellies on N-nitrosopyrrolidine formation in bacon.
D000818:Animals; D005511:Food Handling; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine