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N P Sen

Showing results (21-30 of 58) with videos related to

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Journal - Association of Official Analytical Chemists|March 1, 1984
Determination of N-nitrosodimethylamine in nonfat dry milk: collaborative studyN P Sen, S Seaman, K Karpinsky
IARC Scientific Publications|January 1, 1982
A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beveragesN P Sen, S Seaman, L Tessier
IARC Scientific Publications|January 1, 1980
Further studies on the occurrence of volatile and non-volatile nitrosamines in foodsN P Sen, S Seaman, M McPherson
IARC Scientific Publications|January 1, 1980
Studies on the in vivo formation of nitrosamines in rats and humans after ingestion of various mealsB Kowalski, C T Miller, N P Sen
IARC Scientific Publications|January 1, 1983
VI.2 The confirmation of low levels of volatile nitrosamines by oxidation to nitraminesN P Sen, W Fiddler, K S Webb
Food and Cosmetics Toxicology|June 1, 1976
Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of baconN P Sen, S Seaman, W F Miles
Meat Science|November 9, 2011
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foodsF Shahidi, R B Pegg, N P Sen
Journal - Association of Official Analytical Chemists|September 1, 1979
Comparison of two extraction procedures for recovering nitrite from cured meat productsN P Sen, Y C Lee, M McPherson
Journal of Agricultural and Food Chemistry|November 1, 1979
Volatile nitrosamines in various cured meat products: effect of cooking and recent trendsN P Sen, S Seaman, W F Miles
Journal - Association of Official Analytical Chemists|May 1, 1973
Nitrate, nitrite, and dimethylnitrosamine in cured meat productsT Panalaks, J R Iyengar, N P Sen
Pageof 6

Showing results (21-30 of 58) with videos related to

Sort By:
Pageof 6
Journal - Association of Official Analytical Chemists|March 1, 1984
Determination of N-nitrosodimethylamine in nonfat dry milk: collaborative studyN P Sen, S Seaman, K Karpinsky
IARC Scientific Publications|January 1, 1982
A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beveragesN P Sen, S Seaman, L Tessier
IARC Scientific Publications|January 1, 1980
Further studies on the occurrence of volatile and non-volatile nitrosamines in foodsN P Sen, S Seaman, M McPherson
IARC Scientific Publications|January 1, 1980
Studies on the in vivo formation of nitrosamines in rats and humans after ingestion of various mealsB Kowalski, C T Miller, N P Sen
IARC Scientific Publications|January 1, 1983
VI.2 The confirmation of low levels of volatile nitrosamines by oxidation to nitraminesN P Sen, W Fiddler, K S Webb
Food and Cosmetics Toxicology|June 1, 1976
Dimethylnitrosamine and nitrosopyrrolidine in fumes produced during the frying of baconN P Sen, S Seaman, W F Miles
Meat Science|November 9, 2011
Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foodsF Shahidi, R B Pegg, N P Sen
Journal - Association of Official Analytical Chemists|September 1, 1979
Comparison of two extraction procedures for recovering nitrite from cured meat productsN P Sen, Y C Lee, M McPherson
Journal of Agricultural and Food Chemistry|November 1, 1979
Volatile nitrosamines in various cured meat products: effect of cooking and recent trendsN P Sen, S Seaman, W F Miles
Journal - Association of Official Analytical Chemists|May 1, 1973
Nitrate, nitrite, and dimethylnitrosamine in cured meat productsT Panalaks, J R Iyengar, N P Sen
Pageof 6