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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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [No Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]
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 [Abstract] [Full Text] [Related]