Zobrazeno 1 - 6
of 6
pro vyhledávání: '"H. J. Heiz"'
Publikováno v:
Health Physics. 71:863-869
The radioecological model ECOSYS-87 was used to evaluate the effect of countermeasures for reducing the ingestion dose by eating cattle meat after an accidental release of radioactive material. Calculations were performed using a database adapted to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b3c3af3c072a3bb0f309a5ab7fdbe4
https://doi.org/10.1097/00004032-199612000-00002
https://doi.org/10.1097/00004032-199612000-00002
Publikováno v:
Journal of High Resolution Chromatography. 2:475-480
The use of a photoionization detector (PID) coupled to a glass capillary gas chromatography (GC2) separation system for the detection of carcinogenic nitrosamines was investigated. The components analyzed gave a linear response with a lower detection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44742a205e3b8e781ab8fe6ab37bbafd
https://doi.org/10.1002/jhrc.1240020718
https://doi.org/10.1002/jhrc.1240020718
Publikováno v:
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 158(5)
The fats of a number of organs, and of sausages made from these organs, were examined regarding their composition of fatty acids. The main emphasis was placed on determining the contents of polyunsaturated fatty acids. The values were expressed as "a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5e512e58e5311584fe812d3c7db5f929
https://pubmed.ncbi.nlm.nih.gov/1227163
https://pubmed.ncbi.nlm.nih.gov/1227163
Publikováno v:
Schweizer Archiv fur Tierheilkunde. 125(10)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::074ab2ce27d356b1226523bd4e7bcb6b
https://pubmed.ncbi.nlm.nih.gov/6648446
https://pubmed.ncbi.nlm.nih.gov/6648446
Publikováno v:
IARC scientific publications. (19)
The degradation trends of 4 added nitrosamines (NDMA, NDEA, NPIP and NPYR) in Italian type salami have been investigated. All of the added NA's were partly degraded during the ripening period of the sausages (29 days); the aliphatic ones were less st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::27002d1184e51d7735a4e51da6917273
https://pubmed.ncbi.nlm.nih.gov/567175
https://pubmed.ncbi.nlm.nih.gov/567175
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