Assertion: bacon | /r/HasProperty | fried at 210 °f
Facets:
Source sentences:
text: 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), or 275 °F for 30 minutes (medium well).