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.
Pubmed for Handhelds
PUBMED FOR HANDHELDS
Search MEDLINE/PubMed
Title: Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage. Author: Hauser E, Heiz HJ. Journal: IARC Sci Publ (1971); 1978; (19):289-96. PubMed ID: 567175. Abstract: The degradation trends of 4 added nitrosamines (NDMA, NDEA, NPIP and NPYR) in Italian type salami have been investigated. All of the added NA's were partly degraded during the ripening period of the sausages (29 days); the aliphatic ones were less stable than the heterocyclic.[Abstract] [Full Text] [Related] [New Search]