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23. [Concentration of N-nitrosoproline in food products]. Lettner AKh; Kann IuM; Tauts OV Vopr Pitan; 1982; (3):64. PubMed ID: 7113104 [No Abstract] [Full Text] [Related]
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25. Chemical studies on tobacco smoke LXVIII. Analysis of volatile and tobacco-specific nitrosamines in tobacco products. Hoffmann D; Adams JD; Piade JJ; Hecht SS IARC Sci Publ; 1980; (31):507-16. PubMed ID: 7228275 [TBL] [Abstract][Full Text] [Related]
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27. Bacterial production of di-methyl nitrosamine in salted fish. Fong YY; Chan WC Nature; 1973 Jun; 243(5407):421-2. PubMed ID: 4743639 [No Abstract] [Full Text] [Related]
31. Volatile nitrosamine contamination of laboratory animal diets. Edwards GS; Fox JG; Policastro P; Goff U; Wolf MH; Fine DH Cancer Res; 1979 May; 39(5):1857-8. PubMed ID: 427818 [No Abstract] [Full Text] [Related]
32. [Isolation of halphilic vibrios in marine fishes and fish products]. Grigor'ev IuI Vopr Pitan; 1975; (5):83-6. PubMed ID: 1210210 [TBL] [Abstract][Full Text] [Related]
33. Content of strontium, lithium and calcium in selected milk products and in some marine smoked fish. Nabrzyski M; Gajewska R Nahrung; 2002 Jun; 46(3):204-8. PubMed ID: 12108223 [TBL] [Abstract][Full Text] [Related]
34. Volatile N-nitrosamines in fish meal, with special reference to the mechanism of formation of N-nitrosothiazolidine. Tozawa H; Kawabata T IARC Sci Publ; 1991; (105):214-8. PubMed ID: 1855852 [TBL] [Abstract][Full Text] [Related]
35. Effect of hot smoking on the content of selected polychlorinated biphenyl congeners in herring (Clupea harengus) slices. Witczak A; Ciereszko W J Agric Food Chem; 2008 Jun; 56(11):4278-82. PubMed ID: 18481864 [TBL] [Abstract][Full Text] [Related]
36. Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative study. Pensabene JW; Fiddler W; Phillips JG J Assoc Off Anal Chem; 1990; 73(6):947-52. PubMed ID: 2289927 [TBL] [Abstract][Full Text] [Related]
37. Volatile nitrosamines in salt-preserved fish before and after cooking. Huang DP; Ho JH; Webb KS; Wood BJ; Gough TA Food Cosmet Toxicol; 1981 Apr; 19(2):167-71. PubMed ID: 7286866 [No Abstract] [Full Text] [Related]
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40. [Effects of cooking on the content of some vitamins in various species of frozen fish]. Miuccio C; Floridi S; Fidanza A; Fratoni A Acta Vitaminol Enzymol; 1974; 28(1-4):35-8. PubMed ID: 4480150 [No Abstract] [Full Text] [Related] [Previous] [Next] [New Search]