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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|May 1, 1985
Comparison of trace element solubility from food items treated separately and in combinationH M Crews, J A Burrell, D J McWeenyZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1982
The effect of oxygen on nitrosamine formation in baconM J Dennis, R C Massey, D J McWeenyZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1985
Trace element solubility from food following enzymolysisH M Crews, J A Burrell, D J McWeenyIARC Scientific Publications|January 1, 1978
Some effects of phenol- and thiol-nitrosation reactions on N-nitrosamine formationR Davies, M J Dennis, R C Massey, et al.Journal of Chromatography|September 5, 1980
Gas chromatographic determination of vinylidene chloride monomer in packaging films and in foodsJ Gilbert, M J Shepherd, J R Startin, et al.Food Additives and Contaminants|January 1, 1984
The application of a chemical denitrosation and chemiluminescence detection procedure for estimation of the apparent concentration of total N-nitroso compounds in foods and beveragesR C Massey, P E Key, D J McWeeny, et al.Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|May 1, 1985
Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentrationA R Tricker, M J Perkins, R C Massey, et al.Food Additives and Contaminants|October 1, 1985
N-Nitrosopyrrolidine formation in baconA R Tricker, M J Perkins, R C Massey, et al.Food Additives and Contaminants|January 1, 1984
Estimation of nitropolycyclic aromatic hydrocarbons in foodsM J Dennis, R C Massey, D J McWeeny, et al.IARC Scientific Publications|January 1, 1984
N-nitrosamine analysis in foods: N-nitrosoamino acids by high-performance liquid chromatography/thermal energy analysis and total N-nitroso compounds by chemical denitrosation/thermal energy analysisR C Massey, P E Key, D J McWeeny, et al.Pageof 3