These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
5. [Determination of the N-nitrosamine content in meat and meat products]. Pokrovskiĭ AA; Kostiukovskií IaL; Melamed DB; Medvedev FA Vopr Pitan; 1978; (2):65-72. PubMed ID: 654211 [TBL] [Abstract][Full Text] [Related]
6. Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat. Canas BJ; Havery DC; Joe FL; Fazio T J Assoc Off Anal Chem; 1986; 69(6):1020-1. PubMed ID: 3804941 [TBL] [Abstract][Full Text] [Related]
7. Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite. Miller BJ; Billedeau SM; Miller DW Food Chem Toxicol; 1989 May; 27(5):295-9. PubMed ID: 2744660 [TBL] [Abstract][Full Text] [Related]
8. Trend in levels of N-nitrosopyrrolidine in fried bacon. Havery DC; Fazio T; Howard HW J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643 [TBL] [Abstract][Full Text] [Related]
9. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods. Havery DC; Fazio T; Howard JW IARC Sci Publ (1971); 1978; (19):41-52. PubMed ID: 567181 [TBL] [Abstract][Full Text] [Related]
10. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods. Havery DC; Fazio T; Howard JW J Assoc Off Anal Chem; 1978 Nov; 61(6):1374-8. PubMed ID: 730642 [TBL] [Abstract][Full Text] [Related]
11. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi. Pensabene JW; Fiddler W J Assoc Off Anal Chem; 1988; 71(4):839-43. PubMed ID: 3417612 [TBL] [Abstract][Full Text] [Related]
12. Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon. Pensabene JW; Feinberg JI; Dooley CJ; Phillips JG; Fiddler W J Agric Food Chem; 1979; 27(4):842-5. PubMed ID: 512237 [No Abstract] [Full Text] [Related]
13. [Experimental studies on the N-nitrosamine formation in bacon during cooking]. Nakamura M Nihon Eiseigaku Zasshi; 1987 Feb; 41(6):914-25. PubMed ID: 3599515 [No Abstract] [Full Text] [Related]
14. [N-nitrosamines and nitrites in meat and meat products]. Zhukova GF; Torskaia MS; Rodin VI; Khotimchenko SA Vopr Pitan; 1999; 68(4):32-4. PubMed ID: 10509454 [TBL] [Abstract][Full Text] [Related]
15. Literature compilation of volatile Lee HS Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Oct; 36(10):1491-1500. PubMed ID: 31393816 [TBL] [Abstract][Full Text] [Related]
16. Quantitative and qualitative determination of some volatile nitrosamines in various meat products. Stephany RW; Freudenthal J; Schuller PJ IARC Sci Publ (1971); 1976; (14):343-54. PubMed ID: 1033917 [No Abstract] [Full Text] [Related]
17. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends. Sen NP; Seaman S; Miles WF J Agric Food Chem; 1979; 27(6):1354-7. PubMed ID: 544668 [No Abstract] [Full Text] [Related]
18. A rapid liquid-liquid extraction clean-up method for the determination of volatile N-nitrosamines in cooked-out bacon fat. Sen NP; Seaman S IARC Sci Publ; 1983; (45):179-80. PubMed ID: 6684636 [No Abstract] [Full Text] [Related]
19. The preferential formation of volatile N-nitrosamines in the fat of fried bacon. Mottram DS; Patterson RL; Edwards RA; Gough TA J Sci Food Agric; 1977 Nov; 28(11):1025-9. PubMed ID: 563489 [No Abstract] [Full Text] [Related]
20. Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. De Mey E; De Maere H; Paelinck H; Fraeye I Crit Rev Food Sci Nutr; 2017 Sep; 57(13):2909-2923. PubMed ID: 26528731 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]