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Journal Abstract Search
402 related items for PubMed ID: 3984289
21. 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]
22. 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 [Abstract] [Full Text] [Related]
23. 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]
24. 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]
25. [Residual content of nitrite and nitrates in cooked French meat products]. Durand P, Vendeuvre JL. Ann Nutr Aliment; 1980 Jul; 34(5-6):1019-24. PubMed ID: 7258903 [Abstract] [Full Text] [Related]
26. Sources of N-nitrosamine contamination in foods. Hotchkiss JH. Adv Exp Med Biol; 1984 Jul; 177():287-98. PubMed ID: 6388263 [Abstract] [Full Text] [Related]
27. The intake of nitrate, nitrite and volatile N-nitrosamines and the occurrence of volatile N-nitrosamines in human urine and veal calves. Stephany RW, Schuller PL. IARC Sci Publ (1971); 1978 Jul; (19):443-60. PubMed ID: 680737 [Abstract] [Full Text] [Related]
28. [Food contamination with nitrates and nitrites. II. Meat products and prepared foods]. Karłowski K, Bojewski J. Rocz Panstw Zakl Hig; 1984 Jul; 35(5):411-6. PubMed ID: 6533761 [No Abstract] [Full Text] [Related]
29. An examination of some foodstuffs for trace amounts of volatile nitrosamines using the thermal energy analyzer. Gough TA. IARC Sci Publ (1971); 1978 Jul; (19):297-304. PubMed ID: 567176 [No Abstract] [Full Text] [Related]
30. Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative study. Pensabene JW, Fiddler W, Phillips JG. J Assoc Off Anal Chem; 1990 Jul; 73(6):947-52. PubMed ID: 2289927 [Abstract] [Full Text] [Related]
32. 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 Jul; (19):41-52. PubMed ID: 567181 [Abstract] [Full Text] [Related]
33. [Conditions for lipid extraction and their quantitative determination in meat products]. Miteva E. Vet Med Nauki; 1984 Jul; 21(7-8):94-9. PubMed ID: 6506463 [Abstract] [Full Text] [Related]
36. 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 Jul; (14):321-31. PubMed ID: 1033915 [Abstract] [Full Text] [Related]
38. Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake. Osterdahl BG. Food Addit Contam; 1988 Jul; 5(4):587-95. PubMed ID: 3192011 [Abstract] [Full Text] [Related]