Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon | NobleID

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Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon

NobleID: NI4P28W48R60S64
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/3398EB35

Type:Journal Article

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Stephen W. Seaman

Walter F. Miles

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