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Journal - Association of Official Analytical Chemists|May 1, 1984
Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative studyW Fiddler, J W Pensabene, R A Gates, et al.Journal - Association of Official Analytical Chemists|March 1, 1984
Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured baconR A Gates, J W Pensabene, W FiddlerJournal - Association of Official Analytical Chemists|November 1, 1990
Gas chromatographic-chemiluminescence method for determination of volatile N-nitrosamines in minced fish-meat and surimi-meat frankfurters: collaborative studyJ W Pensabene, W Fiddler, J G PhillipsFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 1, 1994
Kinetic study on the nitrosation of dibenzylamine in a model systemN L Ayala, W Fiddler, R A Gates, et al.IARC Scientific Publications|January 1, 1987
Observations of the use of 137caesium radiation to control N-nitrosopyrrolidine formation in baconW Fiddler, J W Pensabene, R A Gates, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Supercritical fluid extraction of organochlorine pesticides in eggsW Fiddler, J W Pensabene, R A Gates, et al.Journal of AOAC International|November 1, 1995
Determination of extractable, apparent total N-nitroso compounds in cured-meat productsW Fiddler, J W Pensabene, R C Doerr, et al.Journal of AOAC International|March 1, 1997
N-nitrosodibenzylamine in boneless hams processed in elastic rubber nettingsW Fiddler, J W Pensabene, R A Gates, et al.Journal of AOAC International|July 1, 1994
Gas chromatographic/thermal energy analyzer method for N-nitrosodibenzylamine in hams processed in elastic rubber nettingJ W Pensabene, W FiddlerJournal - Association of Official Analytical Chemists|November 1, 1985
Effect of N-nitrosothiazolidine-4-carboxylic acid on formation of N-nitrosothiazolidine in uncooked baconJ W Pensabene, W FiddlerPageof 20