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5. 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]
6. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives. Cross CK; Bharucha KR; Telling GM J Agric Food Chem; 1978; 26(3):657-60. PubMed ID: 566287 [No Abstract] [Full Text] [Related]
7. [N-nitrosamine content in sausage products manufactured using protein preparations]. Zhukova GF; Bershova TM; Kornienko AV; Taranovich GA Vopr Pitan; 1983; (4):66-8. PubMed ID: 6684832 [TBL] [Abstract][Full Text] [Related]
8. [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]
9. Application of liquid chromatography-atmospheric pressure chemical ionization mass spectrometry and tandem mass spectrometry to the determination of volatile nitrosamines in dry sausages. Eerola S; Otegui I; Saari L; Rizzo A Food Addit Contam; 1998 Apr; 15(3):270-9. PubMed ID: 9666885 [TBL] [Abstract][Full Text] [Related]
10. [Conditions for lipid extraction and their quantitative determination in meat products]. Miteva E Vet Med Nauki; 1984; 21(7-8):94-9. PubMed ID: 6506463 [TBL] [Abstract][Full Text] [Related]
11. Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage. Hauser E; Heiz HJ IARC Sci Publ (1971); 1978; (19):289-96. PubMed ID: 567175 [TBL] [Abstract][Full Text] [Related]
12. Confirmation of low microgram/kg amounts of volatile N-nitrosamines in foods by low resolution mass spectrometry. Hotchkiss JH; Libbey LM; Scanlan RA J Assoc Off Anal Chem; 1980 Jan; 63(1):74-9. PubMed ID: 7380795 [TBL] [Abstract][Full Text] [Related]
13. Further survey of cured meat products for volatile N-nitrosamines. Panalaks T; Iyengar JR; Donaldson BA; Miles WF; Sen NP J Assoc Off Anal Chem; 1974 Jul; 57(4):806-12. PubMed ID: 4420798 [No Abstract] [Full Text] [Related]
14. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine. Groenen PJ; Jonk RJ; van Ingen C; ten Noever de Brauw MC IARC Sci Publ (1971); 1976; (14):321-31. PubMed ID: 1033915 [TBL] [Abstract][Full Text] [Related]
15. Presence of N-nitrosamines in canned liver patty. Bosnir J; Smit Z; Puntarić D; Horvat T; Klarić M; Simić S; Zorić I Coll Antropol; 2003; 27 Suppl 1():67-70. PubMed ID: 12955894 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. [Analysis of the N-nitrosamines in products of plant origin]. Melamed DB; Kostiukovskiĭ IaL Vopr Pitan; 1978; (6):64-8. PubMed ID: 726376 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Analysis of volatile N-nitrosamines in meat products using oxidation of N-nitrosamines to N-nitramines and electron-capture detection of N-nitramines. Kubacki SJ; Borys A IARC Sci Publ (1971); 1978; (18):189-97. PubMed ID: 680715 [No Abstract] [Full Text] [Related] [Next] [New Search]