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  • Title: Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Author: Havery DC, Fazio T, Howard HW.
    Journal: J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643.
    Abstract:
    Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.
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