An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of bacon

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Veröffentlicht in:	Journal of agricultural and food chemistry 1983-05, Vol.31 (3), p.527-530
Hauptverfasser:	Fooladi, Mohamad H, Gray, J. Ian, Pearson, Albert M, Mandagere, Arun K
Format:	Artikel
Sprache:	eng
Schlagworte:	Amides - analysis Animals Cooking Meat - analysis Nitroso Compounds - analysis Swine
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doi_str_mv	10.1021/jf00117a016
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subjects	Amides - analysis Animals Cooking Meat - analysis Nitroso Compounds - analysis Swine
title	An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of bacon
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