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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 1114777

  • 1. [Nitrosamine content in raw and smoked fish].
    Gorelova ND, Dikun PP.
    Vopr Onkol; 1975; 21(1):77-80. PubMed ID: 1114777
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  • 2. [Presence of volatile N-nitrosamines in fishes and fish products].
    Karłowski K, Bojewski J.
    Rocz Panstw Zakl Hig; 1988; 39(5):355-60. PubMed ID: 3247571
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  • 3. [Content of N-nitrosamines in Soviet food products].
    Zhukova GF.
    Vopr Pitan; 1988; (6):54-9. PubMed ID: 3232352
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  • 9. [Sanitary microbiological control in the manufacture of cold-smoked fish products].
    Grigor'ev IuI, Gonchar VI.
    Gig Sanit; 1982 Sep; (9):85-7. PubMed ID: 7141250
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  • 10. [Studies on the quality of smoked fish].
    Czarnowska W, Szymikowski J.
    Rocz Panstw Zakl Hig; 1968 Sep; 19(3):311-6. PubMed ID: 5691332
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  • 11. [Histamine content in fishes and fish products].
    Ganowiak Z, Gajewska R, Lebiedzińska A.
    Rocz Panstw Zakl Hig; 1981 Sep; 32(3):217-21. PubMed ID: 7313463
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  • 12. [Effect of the technological and culinary preparation on vitamin preservation in fish and in nonfishery products].
    Grigor'eva MP, Konovalova LV, Orlova NV, Smirnova EV, Baĭburina KT.
    Vopr Pitan; 1979 Sep; (4):63-7. PubMed ID: 483732
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  • 17. Incidence of Clostridium perfringens in fish and fish products.
    Nakamura M, Kelly KD.
    Health Lab Sci; 1968 Apr; 5(2):84-8. PubMed ID: 4296752
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  • 18. Survey of food products for volatile N-nitrosamines.
    Havery DC, Kline DA, Miletta EM, Joe FL, Fazio T.
    J Assoc Off Anal Chem; 1976 May; 59(3):540-6. PubMed ID: 1270380
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