Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison - Fiddler, W. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA.); Pensabene, J.W (Journal of AOAC International, 1996)
Keywords: ALIMENTOS; ANALISIS CUANTITATIVO; ANALYSE QUANTITATIVE; Analysis of Variance; Animals; Carbon Dioxide - chemistry; Carcinogens - analysis; Carcinogens - metabolism; Chromatography, Gas; COMPOSE VOLATIL; COMPUESTO VOLATIL; Data Interpretation, Statistical; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; Food Analysis - methods; Food Analysis - standards; Food Contamination; Food Handling; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; LARD DE POITRINE; Luminescent Measurements; Meat Products - analysis; MEDICION; MESURE; N-Nitrosopyrrolidine - analysis; N-Nitrosopyrrolidine - metabolism; NITROSAMINAS; NITROSAMINE; Nitroso Compounds - analysis; Nitroso Compounds - metabolism; PRODUIT ALIMENTAIRE; Reference Standards; Reproducibility of Results; Solvents - chemistry; TOCINO MAGRO