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PUBMED FOR HANDHELDS

Journal Abstract Search


203 related items for PubMed ID: 654211

  • 21. Trend in levels of N-nitrosopyrrolidine in fried bacon.
    Havery DC, Fazio T, Howard HW.
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1379-82. PubMed ID: 730643
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  • 25. Nitrosamines in cured meat products.
    Sen NP, Iyengar JR, Miles WF, Panalaks T.
    IARC Sci Publ (1971); 1976 Nov; (14):333-42. PubMed ID: 1033916
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  • 26. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
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  • 28. Determination of volatile N-nitrosamines in foodstuffs: I. A new clean-up technique for confirmation by II. A continued survey of foods and beverages.
    Fazio T, Havery DC, Howard JW.
    IARC Sci Publ; 1980 May; (31):419-33. PubMed ID: 7194860
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  • 30. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB, Doerr RC, Gates R.
    J Assoc Off Anal Chem; 1984 May; 67(4):692-7. PubMed ID: 6469897
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  • 31. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends.
    Sen NP, Seaman S, Miles WF.
    J Agric Food Chem; 1979 May; 27(6):1354-7. PubMed ID: 544668
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  • 33. Determination of total fat in meat and meat products by a rapid, dry column method.
    Maxwell RJ, Marmer WN, Zubillaga MP, Dalickas GA.
    J Assoc Off Anal Chem; 1980 May; 63(3):600-3. PubMed ID: 7430045
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  • 35. [Staphylococci in uncut raw dried meat products].
    Gogov I, Ionova I, Mladenov M.
    Vet Med Nauki; 1980 May; 17(9-10):54-8. PubMed ID: 7257171
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  • 36. [Presence of volatile nitrosamines in food].
    Klein D, Girard AM, Cabarrou C, Debry G.
    Ann Nutr Aliment; 1980 May; 34(5-6):915-28. PubMed ID: 7258923
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  • 37. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study.
    Kolar K.
    J Assoc Off Anal Chem; 1990 May; 73(1):54-7. PubMed ID: 2312514
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