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Pubmed for Handhelds

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Journal Abstract Search

593 related items for PubMed ID: 17089572

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  • 3. Guide to specifications for general notices, general analytical techniques, identification tests, test solutions and other reference materials. Joint FAO/WHO Expert Committee on Food Additives.
    FAO Food Nutr Pap; 1991; 5 Revis 2():1-307. PubMed ID: 1813315
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  • 5. [Presence of sulfites in minced meat and meat products prepared in industries of the Valencia Community].
    Zubeldia Lauzurica L, Gomar Fayos J.
    Rev Esp Salud Publica; 1997; 71(4):401-7. PubMed ID: 9490194
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  • 11. [The system of control over the use of dyes in the manufacture of food products in Russia. The order of selecting objects of research].
    Bessonov VV.
    Vopr Pitan; 2010; 79(1):59-65. PubMed ID: 20369628
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  • 14. [Hygienic significance of additives used in the food industry. Dyes, preservatives, antioxidants and fortifiers].
    Ferber E.
    Nar Zdrav; 1971 Jul; 27(7):242-8. PubMed ID: 5155782
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  • 15. 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
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  • 16. Detection of allergenic additives in processed meat products.
    Spychaj A, Pospiech E, Iwańska E, Montowska M.
    J Sci Food Agric; 2018 Oct; 98(13):4807-4815. PubMed ID: 29675958
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  • 17. [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 Oct; 34(5-6):883-92. PubMed ID: 7258920
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  • 20. Food additives used in meat processing according to the Polish and European Union legislation.
    Uradziński J, Weiner M.
    Pol J Vet Sci; 2003 Oct; 6(2):173-6. PubMed ID: 12817787
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