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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

FORMATION OF N-NITROSAMINES IN GID-DEED = FORMATION DE N-NITROSAMINES DANS LE "GID-DEED"EL MABSOUT YE; GRAY JI; ZYLEMA B et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 329-331; BIBL. 24 REF.; 4 TABL.Article

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