bacon prepared with 120 or 40 mg/kg sodium nitrite ( nano2 ) yielded lower residual nitrite before frying and lower levels of n-nitrosopyrrolidine ( npyr ) after frying when irradiated at 3.0 mrad , compared to doses of 0 , 0.75 and 1.50 mrad .
C0037532
sodium nitrite
C0028137
nitrite