(Q67851762)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

title

Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of bacon (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

main subject

N-nitrosodimethylamine

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A985784

12 August 2022

author name string

N. P. Sen

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A985784

12 August 2022

S. Seaman

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A985784

12 August 2022

W. F. Miles

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A985784

12 August 2022

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=985784

12 August 2022

publication date

1 June 1976

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

Food and Cosmetics Toxicology

18 September 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

volume

14

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

page(s)

167-170

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

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

18 September 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

The production of malignant primary hepatic tumours in the rat by feeding dimethylnitrosamine

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

The evidence for the presence of dimethylnitrosamine in meat products

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

Dimethylnitrosamine in frankfurters

7 January 2021

1 reference

https://api.crossref.org/works/10.1016%2FS0015-6264%2876%2980417-8

10.1016/S0015-6264(76)80417-8

7 January 2021

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:985784%20AND%20SRC:MED&resulttype=core&format=json

18 September 2019

1 reference