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cence spectroscopy and liquid chromatography- control very difficult. The term “persistent electrospray ionisation-mass spectrometry (LC-ESI- organic pollutants” (POPs) was defined by MS). Meat Science 83:104–112. 478 Chapter 27 Augustsson, K., K. Skog, M. Jagerstad, P. W. Dickman, volatile nitrosamines in dry sausages. Food Additives and G. Steineck. 1999. Dietary heterocyclic amines and Contaminants 15:270–279. and cancer of the colon, rectum, bladder, and kidney: EFSA. 2003. The Effects of Nitrites/Nitrates on the A population-based study. Lancet 353:686–687. Microbiological Safety of Meat Products. The EFSA Baggio, S. R., and N. Bragagnolo. 2006. The effect of Journal 14:1–21 heat treatment on the cholesterol oxides, cholesterol, Estévez, M., V. Ollilainen, and M. Heinonen. 2008. α-

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