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Journal Abstract Search

400 related items for PubMed ID: 730642

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Further studies on the occurrence of volatile and non-volatile nitrosamines in foods.
    Sen NP, Seaman S, McPherson M.
    IARC Sci Publ; 1980 Nov; (31):457-65. PubMed ID: 7228272
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 Nov; 67(3):521-5. PubMed ID: 6746474
    [Abstract] [Full Text] [Related]

  • 7. Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
    Canas BJ, Havery DC, Joe FL, Fazio T.
    J Assoc Off Anal Chem; 1986 Nov; 69(6):1020-1. PubMed ID: 3804941
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake.
    Osterdahl BG.
    Food Addit Contam; 1988 Nov; 5(4):587-95. PubMed ID: 3192011
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 Nov; (31):419-33. PubMed ID: 7194860
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. [Presence of volatile nitrosamines in food].
    Klein D, Girard AM, Cabarrou C, Debry G.
    Ann Nutr Aliment; 1980 Sep; 34(5-6):915-28. PubMed ID: 7258923
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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 Jan; (45):229-36. PubMed ID: 6684637
    [No Abstract] [Full Text] [Related]

  • 17. Determination of eight volatile nitrosamines in thirty cured meat products with capillary gas chromatography-high-resolution mass spectrometry: the presence of nitrosodiethylamine and the absence of nitrosopyrrolidine.
    Groenen PJ, Jonk RJ, van Ingen C, ten Noever de Brauw MC.
    IARC Sci Publ (1971); 1976 Jan; (14):321-31. PubMed ID: 1033915
    [Abstract] [Full Text] [Related]

  • 18. [Determination of the N-nitrosamine content in meat and meat products].
    Pokrovskiĭ AA, Kostiukovskií IaL, Melamed DB, Medvedev FA.
    Vopr Pitan; 1978 Jan; (2):65-72. PubMed ID: 654211
    [Abstract] [Full Text] [Related]

  • 19. Further survey of cured meat products for volatile N-nitrosamines.
    Panalaks T, Iyengar JR, Donaldson BA, Miles WF, Sen NP.
    J Assoc Off Anal Chem; 1974 Jul; 57(4):806-12. PubMed ID: 4420798
    [No Abstract] [Full Text] [Related]

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

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