N-nitrosodimethylamine formation in cooked frankfurters containing Alaska pollock (Theragra chalcogramma) mince and surimi von Fiddler, W. (USDA, ARS, EERC, Philadelphia, PA), Pensabene, J.W, Gates, R.A, Hale, M, Jahncke, M

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Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation von Fiddler, W. (USDA, ARS, ERRC, Philadelphia, PA), Pensabene, J.W, Gates, R.A, Hale, M, Jahncke, M, Babbitt, J.K

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Survey of human milk for volatile N-nitrosamines and the influence of diet on their formation von Lakritz, L., Pensabene, J.W.

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Effect of cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon von Pensabene, John W, Gates, Robert A, Jenkins, Ronald K, Fiddler, Walter

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Survey of Fluid and Nonfat Dry Milks for N-Nitrosamines1,2 von Lakritz, L., Pensabene, J.W.

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Isolation and identification of N-nitrosothiazolidine in fried bacon von Kimoto, Walter I., Pensabene, John W., Fiddler, Walter

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N-nitrosothiazolidine and its 4-carboxylic acid in frankfurters containing Alaska pollock von Pensabene, J.W. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA), Fiddler, W, Gates, R.A, Hale, M, Jahncke, M, Gooch, J

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Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon von Pensabene, J. W, Feinberg, J. I, Dooley, C. J, Phillips, J. G, Fiddler, W

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N-nitrosothiazolidine and N-nitrosothiazolidine-4-carboxylic acid in dry-cured bacon von Fiddler W, Pensabene J.W, Foster J.M, Gates R.A

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Formation of N-nitrosodimethylamine from naturally occurring quaternary ammonium compounds and tertiary amines von Fiddler, W, Pensabene, J.W, Doerr, R.C, Wasserman, A.E

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Effect of alpha tocopherol formulations on the inhibition of nitrosopyrrolidine formation in model systems von Pensabene, J.W, Fiddler, W, Mergens, W, Wasserman, A.E

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Occurrence and determination of N-nitrosoproline and N-nitrosopyrrolidine in cured meat products von Pensabene, J.W, Feinberg, J.I, Piotrowski, E.G, Fiddler, W

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Effect of frankfurter cure ingredients on n-nitrosodimethylamine formation in a model system von Fiddler, W, Pensabene, J.W, Kushnir, I, Piotrowski, E.G

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The role of lean and adipose tissue on the formation of nitrosopyrrolidine in fried bacon von FIDDLER, W., PENSABENE, J. W., FAGAN, J. C., THORNE, E. J., PIOTROWSKI, E. G., WASSERMAN, A. E.

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Isolation and identification of nitrosoproline in uncooked bacon von KUSHNIR, I., FEINBERG, J. I., PENSABENE, J. W., PIOTROWSKI, E. G., FIDDLER, W., WASSERMAN, A. E.

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role of lean and adipose tissue on the formation of nitr osopyrrolidine in fried bacon von Fiddler, W, Pensabene, J.W, Fagan, J.C, Thorne, E.J, Piotrowski, E.G, Wasserman, A.E

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Effect of sodium nitrite concentration on N-nitrosodimethylamine formation in frankfurters von Fiddler, W, Piotrowski, E.G, Pensabene, J.W, Doerr, R.C, Wasserman, A.E

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Nitrosamines in dishwashing compounds von Pensabene, J.W., Wasserman, A.E.

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The presence of dimethyl- and diethyl-nitrosamines in deionized water von Fiddler, W., Pensabene, J.W., Doerr, R.C., Dooley, C.J.

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presence of dimethyl and diethylnitrosamines in deionized water von Fiddler, W, Pensabene, J.W, Doerr, R.C, Dooley, C.J

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