BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

80 related articles for article (PubMed ID: 5365135)

  • 1. [Possible reduction of sodium nitrite added to sausages prepared from subproducts].
    Kladkov IM; Kazdanova OV; Shmatkova TA
    Vopr Pitan; 1969; 28(1):80-1. PubMed ID: 5365135
    [No Abstract]   [Full Text] [Related]  

  • 2. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV; Ivanov AT; Prilipko LA; Pedenko AI; BelitskiÄ­ BI
    Gig Sanit; 1986 Jun; (6):92-3. PubMed ID: 3744089
    [No Abstract]   [Full Text] [Related]  

  • 3. [Nitrates and nitrites as food additives. Regulatory aspects in France and foreign countries].
    Rochize S
    Ann Nutr Aliment; 1976; 30(5-6):715-42. PubMed ID: 1030217
    [No Abstract]   [Full Text] [Related]  

  • 4. [Observations on lipids from seasoned sausages].
    Faccini G; Venturini A; Pesino L
    Riv Ital Ig; 1970; 29(1):102-9. PubMed ID: 5486908
    [No Abstract]   [Full Text] [Related]  

  • 5. [Reduction of residual nitrite in boiled sausages].
    Pal'min VV; Prizenko VK; Fedorova GA
    Vopr Pitan; 1975; (4):58-9. PubMed ID: 1241726
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Curing of pork with lowered quantities of nitrites].
    Korotkina LG; Paleeva MK
    Vopr Pitan; 1971; 30(3):73-5. PubMed ID: 5169562
    [No Abstract]   [Full Text] [Related]  

  • 7. [Determination of nitrosamines in salted pollack roe treated with nitrite].
    Kawasaki Y; Yamazaki T; Yamamoto M; Yamada T; Tanimura A
    Eisei Shikenjo Hokoku; 1984; (102):134-7. PubMed ID: 6532500
    [No Abstract]   [Full Text] [Related]  

  • 8. Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006.
    Leth T; Fagt S; Nielsen S; Andersen R
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Oct; 25(10):1237-45. PubMed ID: 18608491
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Factors affecting the probability of growth of pathogenic microorganisms in foods.
    Genigeorgis CA
    J Am Vet Med Assoc; 1981 Dec; 179(12):1410-7. PubMed ID: 7042665
    [No Abstract]   [Full Text] [Related]  

  • 10. [Is nitrite desirable in cured meat products? (author's transl)].
    van Roon PS
    Tijdschr Diergeneeskd; 1980 Nov; 105(22):951-8. PubMed ID: 7444921
    [No Abstract]   [Full Text] [Related]  

  • 11. Nitrate preserved sausage meat causes an unusual food poisoning incident.
    Bacon R
    Commun Dis Rep CDR Rev; 1997 Mar; 7(3):R45-7. PubMed ID: 9080729
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Possible substitutes for nitrite for pigment formation in cured meat products.
    Howard A; Duffy P; Else K; Brown WD
    J Agric Food Chem; 1973; 21(5):894-8. PubMed ID: 4270116
    [No Abstract]   [Full Text] [Related]  

  • 13. [Analytical problems posed by nitrates and nitrites in food additives used in pork, curing and canned meat].
    Berger JA; Durand P; Frouin A; Courtet AM; Petit J
    Ann Nutr Aliment; 1980; 34(5-6):883-92. PubMed ID: 7258920
    [No Abstract]   [Full Text] [Related]  

  • 14. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
    van den Hazelkamp GP; Houben JH; Krol B
    Tijdschr Diergeneeskd; 1980 Nov; 105(21):900-11. PubMed ID: 7434328
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28.
    Kouakou P; Ghalfi H; Destain J; Dubois-Dauphin R; Evrard P; Thonart P
    Food Microbiol; 2009 Sep; 26(6):623-8. PubMed ID: 19527838
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A review of the technological efficacy of some antimicrobial agents.
    FAO Nutr Meet Rep Ser; 1971; (58C):1-61. PubMed ID: 4948386
    [No Abstract]   [Full Text] [Related]  

  • 17. Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: intake by Estonian children and adolescents.
    Reinik M; Tamme T; Roasto M; Juhkam K; Jurtsenko S; Tenńo T; Kiis A
    Food Addit Contam; 2005 Nov; 22(11):1098-105. PubMed ID: 16332632
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Animal feeding study with nitrite-treated meat.
    Olsen P; Gry J; Knudsen I; Meyer O; Poulsen E
    IARC Sci Publ; 1984; (57):667-75. PubMed ID: 6533058
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nitrosamines in bacon: a case study of balancing risks.
    McCutcheon JW
    Public Health Rep; 1984; 99(4):360-4. PubMed ID: 6431483
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Inhibitors of nitrite oxidation of hemoglobin].
    Kostenko LKh; Rozantsev EG; Khizkiiaeva NM
    Biokhimiia; 1983 Sep; 48(9):1437-40. PubMed ID: 6626604
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 4.