SHELF LIFE OF VACUUM-PACKAGED SLICED BACON STORED IN DOMESTIC DEEP FREEZE CABINETS AT -10^OC, -18^OC AND -30^OC.RIORDAN PB.1976; IRISH J. AGRIC. RES.; IREL.; DA. 1976; VOL. 15; NO 2; PP. 185-195; BIBL. 5 REF.Article

THE FATE OF SODIUM NITRITE IN BACON.WOOLFORD G; CASSENS RG.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 586-589; BIBL. 15 REF.Article

UNTERSUCHUNG DER RUECKSTAENDE VON DICHLORVOS (DDVP) IN WURST UND SPECK NACH AUSBRINGUNG VON MUTOXSTREIFEN IN VERKAUFSRAEUMEN VON FLEISCHEREIEN = ETUDE DES RESIDUS DE DICHLORVOS (DDVP) DANS LES SAUCISSES ET LE BACON APRES AVOIR PLACE DES PLAQUETTES DE MUTOX DANS LES BOUCHERIESWIRTHGEN B; RAFFKE W.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 8; PP. 789-793; ABS. ENG/RUS; BIBL. 4 REF.Article

THE POSSIBLE ROLE OF LIPID PSEUDONITROSITES IN NITROSAMINE FORMATION IN FRIED BACONWALTERS CL; HART RJ; PERSE S et al.1979; Z. LEBENSMITTEL-UNTERS. U.-FORSCH.; DEU; DA. 1979; VOL. 168; NO 3; PP. 177-180; ABS. GER; BIBL. 18 REF.Article

AN INVESTIGATION INTO THE POTENTIAL FORMATION OF N-SUBSTITUTED AMIDES AND THEIR NITROSATED DERIVATIVES DURING THE FRYING OF BACON = RECHERCHES RELATIVES A LA FORMATION POSSIBLE D'AMIDES N-SUBSTITUES ET DE LEURS DERIVES NITROSES LORS DE LA FRITURE DU LARDFOOLADI MH; GRAY JI; PEARSON AM et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 527-530; BIBL. 17 REF.; 2 FIG./1 TABL.Article

MECHANISM OF N-NITROSOPYRROLIDINE FORMATION IN BACONBHARUCHA KR; CROSS CK; RUBIN LJ et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 1; PP. 63-69; BIBL. 37 REF.Article

ARTEFACT FORMATION-DURING THE EXTRACTION OF BACON VOLATILES IN A LIKENS-NICKERSON APPARATUSMOTTRAM DS; PUCKEY DJ.1978; CHEM. AND INDUSTRY; GBR; DA. 1978; NO 11; PP. 385-386; BIBL. 5 REF.Article

ANALYSIS OF N-NITROSOPROLINE IN RAW BACON. FURTHER EVIDENCE THAT NITROSOPROLINE IS NOT A MAJOR PRECURSOR OF NITROSOPYRROLIDINE.HANSEN T; IWAOKA W; GREEN L et al.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 6; PP. 1423-1426; BIBL. 17 REF.Article

PATHWAYS OF FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON.NAKAMURA M; BABA N; NAKAOKA T et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 874-878; BIBL. 26 REF.Article

HALTBARKEIT VON IN BEUTELN VAKUUMVERPACKTEN, AUFGESCHNITTENEN BACON = DUREE DE CONSERVATION DU BACON EN TRANCHES EN SACHETS SOUS VIDEHAVAS F; TAKACS J.1980; FLEISCH WIRTSCH.; DEU; DA. 1980; VOL. 60; NO 7; PP. 1276-1281; 4 P.; BIBL. 36 REF.Article

THE EFFECT OF CURING AND MATURING OF BACON ON MUSCLE PH.GALLWEY WJ; TARRANT PV.1978; J. FOOD TECHNOL.; G.B.; DA. 1978; VOL. 13; NO 2; PP. 145-148; BIBL. 4 REF.Article

TRENDS IN LEVELS OF N-NITROSOPYRROLIDINE IN FRIED BACONHAVERY DC; FAZIO T; HOWARD JW et al.1978; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1978; VOL. 61; NO 6; PP. 1379-1382; BIBL. 24 REF.Article

THE PREFERENTIAL FORMATION OF VOLATILE N-NITROSAMINES IN THE FAT OF FRIED BACON.MOTTRAM DS; PATTERSON RLS; EDWARDS RA et al.1977; J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 11; PP. 1025-1029; BIBL. 13 REF.Article

BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS. = CRITERES DE QUALITE DU BACON ET CARACTERISTIQUES DE LA CARCASSE CORRESPONDANTEJABAAY RW; FORREST JC; ABERLE ED et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 431-437; BIBL. 9 REF.Article

THE EFFECT OF OXYGEN ON NITROSAMINE FORMATION IN BACONDENNIS MJ; MASSEY RC; MCWEENY DJ et al.1982; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1982; VOL. 174; NO 2; PP. 114-116; ABS. GER; BIBL. 8 REF.Article

INTERPRETATION OF INSTRUMENTAL RESULTS IN MEASURING BACON CRISPNESS AND BRITTLENESSVOISEY PW; STANLEY DW.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 7-15; ABS. FRE; BIBL. 13 REF.Article

POLYAMINE CONTENT IN FRESK AND PROCESSED PORKNAKAMURA M; WADA Y; SAWAYA H et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 515-523; (4 P.); BIBL. 9 REF.Article

VOLATILE NITROSAMINES IN VARIOUS CURED MEAT PRODUCTS: EFFECT OF COOKING AND RECENT TRENDSSEN NP; SEAMAN S; MILES WF et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1354-1357; BIBL. 31 REF.Article

NITRITE CONTENT AND COMPOSITION OF BACON PRODUCED IN NSWPERRYMAN DL; NASSIF WS.1978; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1978; VOL. 30; NO 7; PP. 273-276; BIBL. 45 REF.Article

PRECURSORS OF DIMETHYLNITROSAMINE IN FRIED BACON.GRAY JI; COLLINS ME; MACDONALD B et al.1978; J. FOOD PROTECT.; U.S.A.; DA. 1978; VOL. 41; NO 1; PP. 31-35; BIBL. 21 REF.Article

N-nitrosopyrrolidine formation in bacon = Formation de la N-nitrosopyrrolidine dans le lardTRICKER, A. R; PERKINS, M. J; MASSEY, R. C et al.Food additives and contaminants. 1985, Vol 2, Num 4, pp 247-252, issn 0265-203XArticle

N-nitrosamine formation in fried-out bacon fat : evidence for nitrosation by lipid-bound nitrite = Formation de N-nitrosamine dans le gras de lard frit : mise en évidence de la nitrosation par les nitrites liés aux lipidesHOTCHKISS, J. H; VECCHIO, A. J; ROSS, H. D et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 1, pp 5-8, issn 0021-8561Article

A research note. Role of lean tissue on the formation of N-nitrosothiazolidine in raw bacon = Note de recherche. Le rôle des tissus maigres dans la formation de N-nitrosothiazolidine dans le lard cruFIDDLER, W; PENSABENE, J. W; GATES, R. A et al.Journal of food science. 1986, Vol 51, Num 2, pp 514-515, issn 0022-1147Article

HOT CURING WILTSHIRE BACONTAYLOR AA; SHAW BG; JOLLEY PD et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 3; PP. 339-348; BIBL. 14 REF.Article

INHIBITION OF N-NITROSAMINES IN BACONGRAY JI; REDDY SK; PRICE JF et al.1982; FOOD TECHNOLOGY (CHICAGO); ISSN 0015-6639; USA; DA. 1982; VOL. 36; NO 6; PP. 39-45; BIBL. 38 REF.Article