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Journal Abstract Search

181 related items for PubMed ID: 567175

  • 21. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP, Seaman S, Miles WF.
    J Agric Food Chem; 1979; 27(6):1354-7. PubMed ID: 544668
    [No Abstract] [Full Text] [Related]

  • 22. Volatile nitrosamines in microwave-cooked bacon.
    Osterdahl BG, Alriksson E.
    Food Addit Contam; 1990; 7(1):51-4. PubMed ID: 2307266
    [Abstract] [Full Text] [Related]

  • 23. Volatile N-nitrosamines in processed meat products and salami from Turkey.
    Özbay S, Şireli UT.
    Food Addit Contam Part B Surveill; 2021 Jun; 14(2):110-114. PubMed ID: 33583352
    [Abstract] [Full Text] [Related]

  • 24. [N-nitrosamine content in sausage products manufactured using protein preparations].
    Zhukova GF, Bershova TM, Kornienko AV, Taranovich GA.
    Vopr Pitan; 1983 Jun; (4):66-8. PubMed ID: 6684832
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  • 25. Volatile nitrosamines in food.
    Spiegelhalder B, Eisenbrand G, Preussmann R.
    Oncology; 1980 Jun; 37(4):211-6. PubMed ID: 7443153
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  • 29. [A comparison of N-nitrosodimethylamine contents in selected meat products].
    Ciemniak A.
    Rocz Panstw Zakl Hig; 2006 Jun; 57(4):341-6. PubMed ID: 17713196
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  • 30. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
    Li L, Wang P, Xu X, Zhou G.
    J Food Sci; 2012 May; 77(5):C560-5. PubMed ID: 23163937
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  • 32. Occurrence of volatile nitrosamines in food: a survey of the West German market.
    Spiegelhalder B, Eisenbrand G, Preussmann R.
    IARC Sci Publ; 1980 May; (31):467-79. PubMed ID: 7228273
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  • 33. [N-nitrosamines and nitrites in meat and meat products].
    Zhukova GF, Torskaia MS, Rodin VI, Khotimchenko SA.
    Vopr Pitan; 1999 May; 68(4):32-4. PubMed ID: 10509454
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  • 34. [Salmonella infection of meat and meat products].
    Zvolibovskiĭ VA, Rachkovskaia IuK, Devterova LV.
    Vopr Pitan; 1981 May; (1):60-3. PubMed ID: 7222557
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  • 37. N-nitrosamines and residual nitrite in cured meats from the Dutch market.
    Ellen G, Egmond E, Sahertian ET.
    Z Lebensm Unters Forsch; 1986 Jan; 182(1):14-8. PubMed ID: 3953157
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