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Meat Science|November 9, 2011
Effect of low dose gamma radiation on lipids in five different meatsJ W Hampson, J B Fox, L Lakritz, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|August 1, 1982
Nitrosamine levels in human blood, urine and gastric aspirate following ingestion of foods containing potential nitrosamine precursors or preformed nitrosaminesL Lakritz, R A Gates, A M Gugger, et al.Mutation Research|August 1, 1985
Apparent mutagenicity of N-nitrosothiazolidine caused by a trace contaminantA J Miller, J W Pensabene, R C Doerr, et al.Journal - Association of Official Analytical Chemists|May 1, 1984
Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative studyW Fiddler, J W Pensabene, R A Gates, et al.Journal - Association of Official Analytical Chemists|May 1, 1984
Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat productsW Fiddler, R C Doerr, R A Gates, et al.Nephron|January 1, 1978
Bacterial populations of the small intestine in uremiaM L Simenhoff, J J Saukkonen, J F Burke, et al.Kidney International. Supplement|June 1, 1978
Importance of aliphatic amines in uremiaM L Simenhoff, J J Saukkonen, J F Burke, et al.Journal of AOAC International|March 1, 1997
N-nitrosodibenzylamine in boneless hams processed in elastic rubber nettingsW Fiddler, J W Pensabene, R A Gates, et al.IARC Scientific Publications|January 1, 1978
Alpha-tocopherol: uses in preventing nitrosamine formationW J Mergens, J J Kamm, H L Newmark, et al.Meat Science|November 9, 2011
Effect of gamma radiation on levels of α-tocopherol in red meats and turkeyL Lakritz, J B Fox, J Hampson, et al.Pageof 8