Results 281 to 290 of about 371,166 (314)

SMOKING, SMOKING CESSATION, and REGULATION

American Journal of Therapeutics, 1996
openaire   +2 more sources

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

LWT - Food Science and Technology, 2018
Hongyang Ren
exaly  

[Smoking paradox: smoking or not smoking].

Medicina clinica, 2012
José Luis, Cabrerizo-García, Begoña, Zalba-Etayo, José Antonio, Gimeno-Orna, Juan Ignacio, Pérez-Calvo   +3 more
openaire   +1 more source

Smoking Subsidy

New England Journal of Medicine, 1968
openaire   +2 more sources

Study of the microbial ecology of cold-smoked salmon during storage at 8°C

International Journal of Food Microbiology, 1998
Françoise Leroi, Mireille Cardinal
exaly  

Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks

Food Chemistry, 2023
exaly  

Polycyclic aromatic hydrocarbons in meat smoked with different types of wood

Food Chemistry, 2008
V Bartkevics
exaly  

SMOKING | Liquid Smoke (Smoke Condensate) Application

2014
openaire   +1 more source

Smoke Screen

The American Journal of Nursing, 1999
openaire   +1 more source

Lung cancer in patients who have never smoked — an emerging disease

Nature Reviews Clinical Oncology
Jaclyn LoPiccolo, Pasi A Ja Nne
exaly