Publication | Closed Access
Nitrosopyrrolidine in Cooked Bacon
45
Citations
0
References
1973
Year
Food ChemistryRaw BaconEngineeringBiochemistryReactive Nitrogen SpecieMedicineFood AnalysisNitrosative StressMass SpectrometryOrganic ChemistryAnalytical ChemistryPharmacologyCooked BaconFood Technology
Abstract N-Nitrosopyrrolidine has been found in cooked bacon but not in the raw bacon. Levels isolated from 8 commercial brands ranged from 10 to 108 ppb μg/kg). The identity of this nitrosamine has been confirmed by mass spectrometry.