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2. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine. Groenen PJ; Jonk RJ; van Ingen C; ten Noever de Brauw MC IARC Sci Publ (1971); 1976; (14):321-31. PubMed ID: 1033915 [TBL] [Abstract][Full Text] [Related]
3. Effect of water on nitrosamine formation in fried bacon. Osterdahl BG Food Addit Contam; 1988; 5(1):33-7. PubMed ID: 3356279 [TBL] [Abstract][Full Text] [Related]
4. Localised occurrence of N-nitrosopyrrolidine in fried bacon. Patterson RL; Taylor AA; Mottram DS; Gough TA J Sci Food Agric; 1976 Mar; 27(3):257-60. PubMed ID: 4652 [No Abstract] [Full Text] [Related]
5. Nitrosopyrrolidine and dimethylnitrosamine in bacon. Sen NP; Donaldson B; Iyengar JR; Panalaks T Nature; 1973 Feb; 241(5390):473-4. PubMed ID: 4735866 [No Abstract] [Full Text] [Related]
6. Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon. Sen NP; Seaman S; Miles WF Food Cosmet Toxicol; 1976 Jun; 14(3):167-70. PubMed ID: 985784 [No Abstract] [Full Text] [Related]