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Journal Abstract Search

222 related items for PubMed ID: 7174574

  • 1. Screening procedure for detection of volatile N-nitrosamines in cooked bacon by one-trap mineral oil vacuum distillation and thermal energy analyzer.
    Greenfield EL, Vasco GA, Legette L, Malanoski A.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1316-8. PubMed ID: 7174574
    [Abstract] [Full Text] [Related]

  • 2. Mineral oil vacuum distillation method for nitrosamines in fried bacon, with thermal energy analyzer: collaborative study.
    Greenfield EL, Smith WJ, Malanoski AJ, Benson M, Fiddler W, Grabber M, Herring H, Hill K, Legette L, Meyer KA, Robach M, Wolfe M.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1319-32. PubMed ID: 7174575
    [Abstract] [Full Text] [Related]

  • 3. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.
    Malanoski AJ, Smith WJ, Phillipo T.
    J Assoc Off Anal Chem; 1988 Nov; 71(3):504-8. PubMed ID: 3391949
    [Abstract] [Full Text] [Related]

  • 4. Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
    Havery DC, Fazio T, Howard JW.
    J Assoc Off Anal Chem; 1978 Nov; 61(6):1374-8. PubMed ID: 730642
    [Abstract] [Full Text] [Related]

  • 5. Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.
    Gates RA, Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1984 Nov; 67(2):236-9. PubMed ID: 6725192
    [Abstract] [Full Text] [Related]

  • 6. Confirmation of low microgram/kg amounts of volatile N-nitrosamines in foods by low resolution mass spectrometry.
    Hotchkiss JH, Libbey LM, Scanlan RA.
    J Assoc Off Anal Chem; 1980 Jan; 63(1):74-9. PubMed ID: 7380795
    [Abstract] [Full Text] [Related]

  • 7. Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.
    Fiddler W, Pensabene JW, Gates RA, Phillips JG.
    J Assoc Off Anal Chem; 1984 Jan; 67(3):521-5. PubMed ID: 6746474
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  • 9. Dual column chromatographic method for determination of N-nitrosothiazolidine in fried bacon.
    Pensabene JW, Fiddler W.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1346-9. PubMed ID: 7174577
    [Abstract] [Full Text] [Related]

  • 10. High temperature purge and trap procedure for determining seven volatile N-nitrosamines in animal feed, using gas chromatography/thermal energy analyzer.
    Billedeau SM, Thompson HC, Hansen EB, Miller BJ.
    J Assoc Off Anal Chem; 1984 Nov; 67(3):557-62. PubMed ID: 6746479
    [Abstract] [Full Text] [Related]

  • 11. A rapid liquid-liquid extraction clean-up method for the determination of volatile N-nitrosamines in cooked-out bacon fat.
    Sen NP, Seaman S.
    IARC Sci Publ; 1983 Nov; (45):179-80. PubMed ID: 6684636
    [No Abstract] [Full Text] [Related]

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  • 13. 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 Nov; (19):41-52. PubMed ID: 567181
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  • 15. II.4.e A rapid dry-column method for the determination of N-nitrosopyrrolidine in fried bacon.
    Pensabene JW, Fiddler W.
    IARC Sci Publ; 1983 Nov; (45):229-36. PubMed ID: 6684637
    [No Abstract] [Full Text] [Related]

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  • 17. Confirmatory method for N-nitrosodimethylamine and N-nitrosopyrrolidine in food by multiple ion analysis with gas chromatography-low resolution mass spectrometry before and after ultraviolet photolysis.
    Kimoto WI, Fiddler W.
    J Assoc Off Anal Chem; 1982 Sep; 65(5):1162-7. PubMed ID: 7130088
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  • 19. Volatile nitrosamines in fried bacon.
    Gough TA, Walters CL.
    IARC Sci Publ (1971); 1976 Sep; (14):195-203. PubMed ID: 1033914
    [Abstract] [Full Text] [Related]

  • 20. Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.
    Miller BJ, Billedeau SM, Miller DW.
    Food Chem Toxicol; 1989 May; 27(5):295-9. PubMed ID: 2744660
    [Abstract] [Full Text] [Related]

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