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^ a b c d e f g h i j k l m n .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Filippone, Peggy. 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The Huffington Post. ^ Rohrmann S, Linseisen J (August 2016). "Processed meat: the real villain?" (PDF). Proc Nutr Soc (Review). 75 (3): 233–41. doi:10.1017/S0029665115004255. PMID 26621069. ^ a b Wolk A (February 2017). "Potential health hazards of eating red meat". J. Intern. Med. (Review). 281 (2): 106–122. doi:10.1111/joim.12543. PMID 27597529. S2CID 24130100. ^ Nitrosamines and RelatedN-Nitroso Compounds. ACS Symposium Series. Vol. 553. American Chemical Society. 1994. doi:10.1021/bk-1994-0553. ISBN 0-8412-2856-6. ^ "Bacon and Food Safety". usda.gov. Retrieved 18 October 2020. ^ Gallagher, James (26 October 2015). "Processed meats do cause cancer – WHO". BBC News. Retrieved 27 October 2015.[unreliable medical source?] ^ a b c d Gold, Amanda (22 October 2008). "One turkey bacon stands out in the flock". San Francisco Chronicle. Retrieved 13 May 2009. ^ a b "Turkey Bacon Wins Support as Good Meat at Breakfast". Deseret News. 23 January 1991. ^ Shephard, Sue (2006). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon and Schuster. p. 73. ISBN 978-0-7432-5553-0. ^ "Grand Strategy: Half-Year Mark". Time. 11 March 1940. Archived from the original on 25 October 2012. Footnote in Time magazine mentions wartime use. ^ "23.1.40". 23 January 2010. ^ Booley, Ashraf. "Macon: Bacon's Underrated Cousin". Woolworth's Taste. Archived from the original on 28 November 2014. Retrieved 2 March 2015. ^ a b c "Vegetarian Bacon". Archived from the original on 25 March 2012. Retrieved 18 June 2011. ^ "Textured Vegetable Protein". Diversified Foods Inc. Archived from the original on 23 July 2008. Retrieved 15 March 2009. ^ Neal Karlinsky (21 April 2009). "'Bacontrepreneurs' Building Bacon Empire". ABC News. Archived from the original on 25 March 2016. ^ "J & D's – Everything Should Taste Like Bacon". J & D's. Archived from the original on 2 March 2009. Retrieved 15 March 2009.
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