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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

191 related items for PubMed ID: 3679403

  • 21.
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  • 22. Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
    Fiddler W, Pensabene JW.
    J AOAC Int; 1996; 79(4):895-901. PubMed ID: 8757448
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  • 23.
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  • 25. N-Nitrosopyrrolidine formation in bacon.
    Tricker AR, Perkins MJ, Massey RC, McWeeny DJ.
    Food Addit Contam; 1985; 2(4):247-52. PubMed ID: 4065391
    [Abstract] [Full Text] [Related]

  • 26. Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update.
    Lee HS.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Oct; 36(10):1491-1500. PubMed ID: 31393816
    [Abstract] [Full Text] [Related]

  • 27. 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 Oct; (14):321-31. PubMed ID: 1033915
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  • 28.
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  • 29. [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]

  • 30. Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage.
    Song IH, Kim WJ, Jo C, Ahn HJ, Kim JH, Byun MW.
    J Food Prot; 2003 Jun; 66(6):1090-4. PubMed ID: 12801015
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  • 31.
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  • 32. Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay.
    Miller AJ, Buchanan RL.
    Food Chem Toxicol; 1983 Jun; 21(3):319-23. PubMed ID: 6345306
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  • 33.
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  • 34. 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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  • 35.
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  • 36.
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  • 37. 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 May; (19):41-52. PubMed ID: 567181
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  • 38.
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  • 40.
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