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  • Title: N-Nitrosopyrrolidine formation in bacon.
    Author: Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Journal: Food Addit Contam; 1985; 2(4):247-52. PubMed ID: 4065391.
    Abstract:
    Evidence is presented that the likely major amine precursors to N-nitrosopyrrolidine in cooked bacon are free proline in the adipose tissue and to a lesser extent, collagenous connective tissues. A model system in which animal lipid is replaced with hydrogenated vegetable oil is described and used in investigating the potential role of prolyl derivatives as precursors to N-nitrosopyrrolidine.
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