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T Fazio

Showing results (21-30 of 73) with videos related to

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IARC Scientific Publications|January 1, 1978
Trends in levels of N-nitrosopyrrolidine in fried baconD C Havery, T Fazio, J W Howard
IARC Scientific Publications|January 1, 1978
Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methodsD C Havery, T Fazio, J W Howard
Journal - Association of Official Analytical Chemists|May 1, 1982
Gas chromatographic determination of sorbitol, mannitol, and xylitol in chewing gum and sorbitol in mintsD H Daniels, C R Warner, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1981
High pressure liquid chromatographic determination of ethoxyquin in paprika and chili powderG A Perfetti, C R Warner, T Fazio
Journal - Association of Official Analytical Chemists|May 1, 1979
Survey of some market basket commodities for polynuclear aromatic hydrocarbon contentF L Joe, E L Roseboro, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1981
Comparison of three methods for determination of sulfamethazine in swine tissues: collaborative studyA J Malanoski, C J Barnes, T Fazio
Journal - Association of Official Analytical Chemists|May 1, 1978
A rapid gas-liquid chromatographic method for the multi-determination of antioxidants in fats, oils and dried food productsD A Kline, F L Joe, T Fazio
Journal of Dairy Science|February 1, 1982
Rapid determination of volatile N-nitrosamines in nonfat dry milkD C Havery, J H Hotchkiss, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1978
Trend in levels of N-nitrosopyrrolidine in fried baconD C Havery, T Fazio, H W Howard
IARC Scientific Publications|January 1, 1983
II.4.d A rapid method for the determination of volatile N-nitrosamines in liquid and dried foodsD C Havery, J H Hotchkiss, T Fazio
Pageof 8

Showing results (21-30 of 73) with videos related to

Sort By:
Pageof 8
IARC Scientific Publications|January 1, 1978
Trends in levels of N-nitrosopyrrolidine in fried baconD C Havery, T Fazio, J W Howard
IARC Scientific Publications|January 1, 1978
Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methodsD C Havery, T Fazio, J W Howard
Journal - Association of Official Analytical Chemists|May 1, 1982
Gas chromatographic determination of sorbitol, mannitol, and xylitol in chewing gum and sorbitol in mintsD H Daniels, C R Warner, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1981
High pressure liquid chromatographic determination of ethoxyquin in paprika and chili powderG A Perfetti, C R Warner, T Fazio
Journal - Association of Official Analytical Chemists|May 1, 1979
Survey of some market basket commodities for polynuclear aromatic hydrocarbon contentF L Joe, E L Roseboro, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1981
Comparison of three methods for determination of sulfamethazine in swine tissues: collaborative studyA J Malanoski, C J Barnes, T Fazio
Journal - Association of Official Analytical Chemists|May 1, 1978
A rapid gas-liquid chromatographic method for the multi-determination of antioxidants in fats, oils and dried food productsD A Kline, F L Joe, T Fazio
Journal of Dairy Science|February 1, 1982
Rapid determination of volatile N-nitrosamines in nonfat dry milkD C Havery, J H Hotchkiss, T Fazio
Journal - Association of Official Analytical Chemists|November 1, 1978
Trend in levels of N-nitrosopyrrolidine in fried baconD C Havery, T Fazio, H W Howard
IARC Scientific Publications|January 1, 1983
II.4.d A rapid method for the determination of volatile N-nitrosamines in liquid and dried foodsD C Havery, J H Hotchkiss, T Fazio
Pageof 8