(Q53712695)

18 May 2018

reason for preferred rank

title

Formation of Nitrosamines in a Meat Curing Mixture (English)

1 reference

https://api.crossref.org/works/10.1038/245104A0

8 February 2023

Letter: formation of nitrosamines in a meat curing mixture (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A4582759

8 February 2023

author name string

N. P. Sen

1

1 reference

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8 February 2023

W. F. Miles

2

1 reference

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8 February 2023

B. Donaldson

3

1 reference

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8 February 2023

T. Panalaks

4

1 reference

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8 February 2023

J. R. Iyengar

5

1 reference

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8 February 2023

language of work or name

English

0 references

publication date

1 September 1973

1 reference

18 May 2018

14 September 1973

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=4582759

full work available at URL

8 February 2023

http://www.nature.com/articles/245104a0

1 reference

https://api.crossref.org/works/10.1038/245104A0

http://www.nature.com/articles/245104a0.pdf

8 February 2023

file format

Portable Document Format

1 reference

https://api.crossref.org/works/10.1038/245104A0

8 February 2023

1 reference

18 May 2018

volume

245

1 reference

18 May 2018

page(s)

104-105

1 reference

18 May 2018

issue

5420

1 reference

18 May 2018

https://scigraph.springernature.com/pub.10.1038/245104a0

exact match

0 references

cites work

Nitrosamines as Environmental Carcinogens

1 reference

7 January 2021

The evidence for the presence of dimethylnitrosamine in meat products

1 reference

7 January 2021

Estimation of Steam-Volatile N-Nitrosamines in Foods at the 1 µg/kg Level

1 reference

7 January 2021

Studies on conditions under which N-nitrosodimethylamine is formed in herring meal produced from nitrite-preserved herring. The risk of using nitrite uncritically as a preservative agent

1 reference

7 January 2021

Formation of N-Nitrosodimethylamine from Naturally Occurring Quaternary Ammonium Compounds and Tertiary Amines

1 reference

7 January 2021

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

1 reference

7 January 2021

A simple thin-layer chromatographic technique for the semi-quantitative determination of volatile nitrosamines in alcoholic beverages

1 reference

7 January 2021

Identifiers

DOI

10.1038/245104A0

1 reference

18 May 2018

Dimensions Publication ID

0 references

1 reference

18 May 2018