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Journal - Association of Official Analytical Chemists|November 1, 1978
Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methodsD C Havery, T Fazio, J W HowardJournal - Association of Official Analytical Chemists|November 1, 1978
Trend in levels of N-nitrosopyrrolidine in fried baconD C Havery, T Fazio, H W HowardJournal - Association of Official Analytical Chemists|January 1, 1984
Rapid column method for determination of N-nitrosodimethylamine in maltD C Havery, G A Perfetti, T FazioFood Additives and Contaminants|January 1, 1989
Volatile N-nitrosamines in Polish malt and beerS J Kubacki, D C Havery, T FazioJournal - Association of Official Analytical Chemists|November 1, 1986
Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fatB J Canas, D C Havery, F L Joe, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 1, 1985
Reduction in levels of volatile N-nitrosamines in rubber nipples for babies' bottlesD C Havery, G A Perfetti, B J Canas, et al.Journal - Association of Official Analytical Chemists|May 11, 1976
Survey of food products for volatile N-nitrosaminesD C Havery, D A Kline, E M Miletta, et al.Journal of Analytical Toxicology|May 1, 1990
Determination of N-nitroso compounds by high-performance liquid chromatography with postcolumn reaction and a thermal energy analyzerD C HaveryJournal of AOAC International|June 22, 2001
Occurrence of 1,4-dioxane in cosmetic raw materials and finished cosmetic productsR E Black, F J Hurley, D C HaveryJournal of AOAC International|November 1, 1994
Determination of musk ambrette in fragrance products by capillary gas chromatography with electron capture detection: interlaboratory studyH H Wisneski, R L Yates, D C HaveryPageof 7