Linked Life Data

12380502

Source:http://linkedlifedata.com/resource/pubmed/id/12380502

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2002-10-16
pubmed:abstractText
The composition and contents of major N-nitrosoamines (NA) in the edible part of herrings and rock trouts exposed to hot and cold smoking and in the Smoked fish in oil type cans were studied. Among NA, only N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) were detected in all samples. In the cold-smoked fish, the levels of NDMA and NDEA were higher than in the hot smoked fish and cans. Of all the samples, only those of cold smoked herrings and rock trouts had standardized NDMA concentration that was greater than the standard limitation and equal to 3.48 and 3.74 mukg/kg.
pubmed:language
rus
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0016-9900
pubmed:author
pubmed:issnType
Print
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
35-8
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:articleTitle
[Content of N-nitrosamines in smoked fish and canned food].
pubmed:publicationType
Journal Article, English Abstract