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FACTORS AFFECTING THE N-NITROSOTHIAZOLIDINE CONTENT OF BACON = LES FACTEURS INFLUENCANT LA TENEUR EN N-NITROSOTHIAZOLIDINE DU LARDPENSABENE JW; FIDDLER W.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1452-1454; BIBL. 17 REF.; 4 TABL.Article

SURVEY OF FLUID AND NONFOT DRY MILKS FOR N-NITROSAMINESLAKRITZ L; PENSABENE JW.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 3; PP. 371-374; BIBL. 17 REF.Article

INVESTIGATION OF EDIBLE OILS FOR VOLATILE NITROSAMINESFIDDLER W; PENSABENE JW; KIMOTO WI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 603-605; BIBL. 12 REF.Article

NITROSAMINE FORMATION IN HOME-COOKED BACON.WASSERMAN AE; PENSABENE JW; PIOTROWSKI EG et al.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 276-277; BIBL. 7 REF.Article

ISOLATION AND IDENTIFICATION OF N-NITROSOTHIAZOLIDINE IN FRIED BACONKIMOTO WI; PENSABENE JW; FIDDLER W et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 4; PP. 757-760; BIBL. 16 REF.Article

EFFECT OF PORK BELLY COMPOSITION AND NITRITE LEVEL ON NITROSAMINE FORMATION IN FRIED BACONPENSABENE JW; FEINBERG JI; DOOLEY CJ et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 842-845; BIBL. 25 REF.Article

OCCURRENCE AND DETERMINATION OF N-NITROSOPROLINE AND N-NITROSOPYRROLIDINE IN CURED MEAT PRODUCTSPENSABENE JW; FEINBERG JI; PIOTROWSKI EG et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1700-1702; BIBL. 21 REF.Article

FORMATION OF DIMETHYLNITROSAMINE FROM COMMERCIAL LECITHIN AND ITS COMPONENTS IN A MODEL SYSTEM. = FORMATION DE DIMETHYLNITROSAMINE A PARTIR DE LECITHINE COMMERCIALE ET DE SES CONSTITUANTS DANS UN SYSTEME MODELEPENSABENE JW; FIDDLER W; DOERR RC et al.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 5; PP. 979-980; BIBL. 8 REF.Article

THE PRESENCE OF DIMETHYL- AND DIETHYLNITROSAMINES IN DEIONIZED WATER.FIDDLER W; PENSABENE JW; DOERR RC et al.1977; FOOD COSMET. TOXICOL.; G.B.; DA. 1977; VOL. 15; NO 5; PP. 441-443; BIBL. 8 REF.Article

SIDE-CHAIN CRYSTALLINITY. IV. MECHANICAL PROPERTIES AND TRANSITION TEMPERATURES OF COPOLYMERS OF METHYL METHACRYLATE WITH HIGHER N-ALKYL ACRYLATES AND N-N-ALKYLACRYLAMIDESJORDAN EF JR; RISER GR; ARTYMYSHYN B et al.1972; J. POLYM. SCI., A2; U.S.A.; DA. 1972; VOL. 10; NO 9; PP. 1657-1679; BIBL. 42REF.Serial Issue

INVESTIGATIONS ON NITROSAMINES IN IRRADIATION-STERILIZED BACONFIDDLER W; GATES RA; PENSABENE JW et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 3; PP. 551-554; BIBL. 26 REF.Article

PLANT UPTAKE OF DINITROANILINE HERBICIDE-RELATED NITROSAMINESKEARNEY PC; OLIVER JE; KONTSON A et al.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 633-635; BIBL. 8 REF.Article

THE ROLE OF LEAN AND ADIPOSE TISSUE ON THE FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON = LE ROLE DES TISSUS MUSCULAIRES ET ADIPEUX SUR LA FORMATION DE NITROSOPYRROLIDINE DANS LE BACON FRITFIDDLER W; PENSABENE JW; FAGAN JC et al.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 1070-1071; BIBL. 15 REF.Article

INHIBITION OF FORMATION OF VOLATILE NITROSAMINES IN FRIED BACON BY THE USE OF CURE-SOLUBILIZED ALPHA -TOCOPHEROL.FIDDLER W; PENSABENE JW; PIOTROWSKI EG et al.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 3; PP. 653-656; BIBL. 29 REF.Article

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