Originally published in 1992, this volume looks in depth at the
carcinogenic properties of N-nitroso compounds. These compounds occur
widely in smoked foods and in meat and fish cured with nitrates; they
are also formed in some industrial processes and in addition are found
in cosmetics, tobacco and tobacco smoke. By focusing on the chemical and
biological properties, the volume attempts to explain how these
compounds exert their carcinogenic potential and, furthermore, goes on
to explain how apparently harmless precursors such as nitrates and
amines are transformed to produce carcinogens.