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6. Consumption of salted fish and other risk factors for nasopharyngeal carcinoma (NPC) in Tianjin, a low-risk region for NPC in the People's Republic of China. Ning JP; Yu MC; Wang QS; Henderson BE J Natl Cancer Inst; 1990 Feb; 82(4):291-6. PubMed ID: 2299678 [TBL] [Abstract][Full Text] [Related]
7. THE MICROFLORA OF SEMI-PRESERVED FISH PRODUCTS. II. THE EFFECT OF THE QUALITY OF RAW MATERIALS, ADDED MATERIALS, AND STORAGE CONDITIONS. ERICHSEN I; MOLIN N Antonie Van Leeuwenhoek; 1964; 30():197-208. PubMed ID: 14195250 [No Abstract] [Full Text] [Related]
8. Analysis for volatile nitrosamines in salt-preserved foodstuffs traditionally consumed by southern Chinese. Huang DP; Ho JH; Gough TA IARC Sci Publ (1971); 1978; (20):309-14. PubMed ID: 569636 [TBL] [Abstract][Full Text] [Related]
9. Carcinoma of the nasal and paranasal regions in rats fed Cantonese salted marine fish. Huang DP; Ho JH; Saw D; Teoh TB IARC Sci Publ (1971); 1978; (20):315-28. PubMed ID: 730197 [TBL] [Abstract][Full Text] [Related]
11. Salted fish and nasopharyngeal carcinoma in Malaysia. Armstrong RW; Eng AC Soc Sci Med; 1983; 17(20):1559-67. PubMed ID: 6635717 [TBL] [Abstract][Full Text] [Related]
12. Viability of metacercariae of Clonorchis sinensis in frozen or salted freshwater fish. Fan PC Int J Parasitol; 1998 Apr; 28(4):603-5. PubMed ID: 9602382 [TBL] [Abstract][Full Text] [Related]
13. Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production. Perez S; Czerner M; Patat ML; Zaritzky NE; Murialdo SE; Yeannes MI Int J Food Microbiol; 2018 Dec; 286():179-189. PubMed ID: 30179784 [TBL] [Abstract][Full Text] [Related]
14. Induction of genotoxicity by salted deep-fried fish and mutton. Taj S; Nagarajan B Mutat Res; 1994 Jul; 322(1):45-54. PubMed ID: 7517503 [TBL] [Abstract][Full Text] [Related]
15. N-nitrosodimethylamine and 7-methylguanine DNA adducts in tissues of rats fed Chinese salted fish. Widlak P; Zheng X; Osterdahl BG; Drettner B; Christensson B; Kumar R; Hemminki K Cancer Lett; 1995 Jul; 94(1):85-90. PubMed ID: 7621449 [TBL] [Abstract][Full Text] [Related]
16. [Green discoloration of the musculature of herring salted at sea]. Priebe K Berl Munch Tierarztl Wochenschr; 1970 Feb; 83(4):68-9. PubMed ID: 5519286 [No Abstract] [Full Text] [Related]
17. Effect of salting and drying techniques on treated meat of Khashm El-Banat (Mormyrus niloticus) collected from the white Nile in Sudan. Mohammed MO; Karrar AM Pak J Biol Sci; 2012 Mar; 15(5):259-62. PubMed ID: 24199462 [TBL] [Abstract][Full Text] [Related]
18. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality? Aponte M; Blaiotta G; Francesca N; Moschetti G Lett Appl Microbiol; 2010 Dec; 51(6):697-703. PubMed ID: 21054448 [TBL] [Abstract][Full Text] [Related]
19. Microbiological spoilage of fish and fish products. Gram L; Huss HH Int J Food Microbiol; 1996 Nov; 33(1):121-37. PubMed ID: 8913813 [TBL] [Abstract][Full Text] [Related]
20. Interactions among xerophilic fungi associated with dried salted fish. Wheeler KA; Hocking AD J Appl Bacteriol; 1993 Feb; 74(2):164-9. PubMed ID: 8444646 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]