Erscheinungsjahr
Datenquelle
Lizenz
Sprache
1–10 von 56 Ergebnissen
Sortieren:
Sortieren:
Ihre Suche:
issn:(0022-1147)
-
Effect of Fermentation Temperature on the Volatile Composition of Kimchi
British Library Online Contents | 2016| -
Potential Chemical Markers for the Identification of Irradiated Sausages
British Library Online Contents | 2012| -
Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
British Library Online Contents | 2011| -
Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage
British Library Online Contents | 2012| -
Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin
British Library Online Contents | 2009| -
Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2009| -
Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2009| -
Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages
British Library Online Contents | 2007| -
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
British Library Online Contents | 2008|