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Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese Sausage
British Library Online Contents | 2001| -
Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage
British Library Online Contents | 1999| -
Volatiles and Oxidative Changes in Irradiated Pork Sausage with Different Fatty Acid Composition and Tocopherol Content-
British Library Online Contents | 2000| -
Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge
British Library Online Contents | 1999| -
The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage
British Library Online Contents | 2005| -
Sources and Mechanisms of Carbon Monoxide Production by Irradiation
British Library Online Contents | 2004| -
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
British Library Online Contents | 2002| -
Production of Volatiles from Fatty Acids and Oils by Irradiation
British Library Online Contents | 2003| -
Production of Volatiles from Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins
British Library Online Contents | 2000| -
Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging
British Library Online Contents | 2004| -
Potential Chemical Markers for the Identification of Irradiated Sausages
British Library Online Contents | 2012| -
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
British Library Online Contents | 1998| -
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat
British Library Online Contents | 2002| -
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
British Library Online Contents | 1999| -
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
British Library Online Contents | 2002| -
Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
British Library Online Contents | 2001| -
Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging
British Library Online Contents | 2011| -
Irradiation-induced Cured Ham Color Fading and Regeneration
British Library Online Contents | 2005|
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