Ikins et al., 1986 - Google Patents
N-Nitrosamine formation in fried bacon processed with liquid smoke preparationsIkins et al., 1986
- Document ID
- 4899893707459835461
- Author
- Ikins W
- Gray J
- Mandagere A
- Booren A
- Pearson A
- Stachiw M
- Publication year
- Publication venue
- Journal of Agricultural and Food Chemistry
External Links
Snippet
The incorporation of liquid smokes into curing brines resulted in fried bacon with lower concentrations of N-nitrosodimethylamine (NDMA), JV-nitrosopyrrolidine (NPYR), and JV- nitrosothiazolidine (NTHZ) than bacon processed by the traditional woodsmoke process …
- 235000015241 bacon 0 title abstract description 104
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