(Q67014186)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

title

The preferential formation of volatile N-nitrosamines in the fat of fried bacon (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

main subject

nutrition and dietetics

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

14 July 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

14 July 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

14 July 2023

author name string

D. S. Mottram

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A563489

14 July 2023

R. L. Patterson

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A563489

14 July 2023

R. A. Edwards

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A563489

14 July 2023

T. A. Gough

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A563489

14 July 2023

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=563489

14 July 2023

publication date

1 November 1977

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

full work available at URL

2 September 2019

https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740281112

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.2740281112

14 July 2023

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

Journal of the Science of Food and Agriculture

14 July 2023

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

volume

28

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

issue

11

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

page(s)

1025-1029

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

2 September 2019

cites work

2

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

Localised occurrence ofN-nitrosopyrrolidine in fried bacon

14 July 2023

5

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

A method for the detection of traces of nitrosamines using combined gas chromatography and mass spectrometry

14 July 2023

9

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

A comparison of various mass spectrometric and a chemiluminescent method for the estimation of volatile nitrosamines

14 July 2023

10

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

Distribution of some volatile nitrosamines in cooked bacon

14 July 2023

11

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon

14 July 2023

12

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740281112

14 July 2023

Identifiers

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:563489%20AND%20SRC:MED&resulttype=core&format=json

2 September 2019

1 reference