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Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
British Library Online Contents | 1993| -
Prevention of lipid oxidation in pre-cooked turkey meat patties with hot packaging and antioxidant combinations
British Library Online Contents | 1993| -
Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties
British Library Online Contents | 1993| -
Dietary -Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle
British Library Online Contents | 1995| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Dietary Vitamin E Affects Lipid Oxidation and Total Volatiles of Irradiated Raw Turkey Meat
British Library Online Contents | 1997| -
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
British Library Online Contents | 1998| -
Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge
British Library Online Contents | 1999| -
Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage
British Library Online Contents | 1999| -
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
British Library Online Contents | 1999| -
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace/Gas Chromatography
British Library Online Contents | 1999| -
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
British Library Online Contents | 2000| -
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content-
British Library Online Contents | 2000| -
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk Powder
British Library Online Contents | 2000| -
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
British Library Online Contents | 2001| -
Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage Time
British Library Online Contents | 2001|
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