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Journal Abstract Search

154 related items for PubMed ID: 568586

  • 21. The effect of processing on the content of polycyclic aromatic hydrocarbons and volatile N-nitrosamines in cured and smoked lamb meat.
    Thorkelsson G.
    Bibl Nutr Dieta; 1989; (43):188-98. PubMed ID: 2658961
    [No Abstract] [Full Text] [Related]

  • 22. [Carcinogenic N-nitroso compounds in food products].
    Bogovskiĭ PA.
    Vopr Pitan; 1981; (2):3-5. PubMed ID: 7018080
    [No Abstract] [Full Text] [Related]

  • 23. Detection and determination of N-nitrosamino acids by thin-layer chromatography using fluorescamine.
    Young JC.
    J Chromatogr; 1978 Apr 11; 151(2):215-21. PubMed ID: 641130
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  • 25. Volatile nitrosamines in food.
    Spiegelhalder B, Eisenbrand G, Preussmann R.
    Oncology; 1980 Apr 11; 37(4):211-6. PubMed ID: 7443153
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  • 27. [Determination of the N-nitrosamine content in meat and meat products].
    Pokrovskiĭ AA, Kostiukovskií IaL, Melamed DB, Medvedev FA.
    Vopr Pitan; 1978 Apr 11; (2):65-72. PubMed ID: 654211
    [Abstract] [Full Text] [Related]

  • 28. [N-nitrosamines and nitrites in meat and meat products].
    Zhukova GF, Torskaia MS, Rodin VI, Khotimchenko SA.
    Vopr Pitan; 1999 Apr 11; 68(4):32-4. PubMed ID: 10509454
    [Abstract] [Full Text] [Related]

  • 29. Effect of N-nitrosothiazolidine-4-carboxylic acid on formation of N-nitrosothiazolidine in uncooked bacon.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1985 Apr 11; 68(6):1077-80. PubMed ID: 4086428
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  • 31. Determination of volatile N-nitrosamines in frankfurters containing minced fish and surimi.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1988 Apr 11; 71(4):839-43. PubMed ID: 3417612
    [Abstract] [Full Text] [Related]

  • 32. 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 Apr 11; (19):289-96. PubMed ID: 567175
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  • 35. III.3.a N-nitrosamino acids in cured meat products.
    Janzowski C, Eisenbrand G.
    IARC Sci Publ; 1983 Apr 11; (45):325-32. PubMed ID: 6618611
    [No Abstract] [Full Text] [Related]

  • 36. [Effect of sample storage conditions and treatment on "free nitrite" in meat products].
    Rougié P, Noel P, Goutefongea R.
    Ann Nutr Aliment; 1980 Apr 11; 34(5-6):1009-18. PubMed ID: 7258902
    [Abstract] [Full Text] [Related]

  • 37. N-nitrosamines in smoked meats and their relation to diabetes.
    Helgason T, Ewen SW, Jaffray B, Stowers JM, Outram JR, Pollock JR.
    IARC Sci Publ; 1984 Apr 11; (57):911-20. PubMed ID: 6533076
    [No Abstract] [Full Text] [Related]

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  • 39. [Volatile N-nitrosamines in sausage products].
    Karmysheva LF, Zhukova GF, Safronova GA, Somina SI, Petrakova AN.
    Vopr Pitan; 1985 Apr 11; (1):51-4. PubMed ID: 3984289
    [Abstract] [Full Text] [Related]

  • 40. Group analysis of volatile and non-volatile N-nitroso compounds.
    Fine DH, Rufeh F, Lieb D.
    Nature; 1974 Feb 01; 247(5439):309-10. PubMed ID: 4818366
    [No Abstract] [Full Text] [Related]

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