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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
British Library Online Contents | 2009| -
PHYSICAL PROPERTIES OF SUGAR-SNAP COOKIES USING GRANULE SURFACE DEPROTEINATED WHEAT STARCH
British Library Online Contents | 2006| -
Model system analysis of wheat starch-soy protein interaction kinetics using polystyrene microspheres
British Library Online Contents | 2005| -
Purification and identification of interacting components in a wheat starch-soy protein system
British Library Online Contents | 2005| -
Physical, Chemical and Sensory Quality of Microwave-blanched Snow Peas
British Library Online Contents | 2001| -
Chemical, Nutritive and Sensory Characteristics of Tomatoes Before and After Conventional and Microwave Blanching and During Frozen Storage
British Library Online Contents | 2001| -
Quality Characteristics of Freeze-Dried Salmon Baby Food Purees During Storage
Taylor & Francis Verlag | 2012| -
Experimental estimation of stability constants of copperised azo dyes in water
British Library Online Contents | 2004| -
Sodium Lactate/Sodium Polyphosphate Effects on Oxidation in Precooked Frozen Pork Patties
British Library Online Contents | 1999| -
Instrumental evaluation of pH effects on ability of pork chops to bloom
British Library Online Contents | 2006| -
Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction
British Library Online Contents | 2003| -
Effects of age, gender and chronic obstructive pulmonary disease on taste acuity
British Library Online Contents | 2009| -
Microwave Blanching Effects on Color, Chemical and Sensory Characteristics of Frozen Asparagus
British Library Online Contents | 1997| -
Effects of pH and temperature on metmyoglobin solubility in a model system
British Library Online Contents | 2002| -
A RESEARCH NOTE: EFFECT OF CITRIC ACID AND/OR ROSEMARY EXTRACT ON COLOR OF AN IRRADIATED BEEF MYOGLOBIN MODEL SYSTEM
British Library Online Contents | 2009| -
A RESEARCH NOTE: ANTIOXIDANT EFFECTS ON COLOR OF AN IRRADIATED BOVINE MYOGLOBIN MODEL SYSTEM
British Library Online Contents | 2009| -
Consumer-rated quality characteristics as related to purchase intent of fresh pork
British Library Online Contents | 1999| -
Relationship Between Instrumental and Visual Color in a Raw, Fresh Beef and Chicken Model System
British Library Online Contents | 1999| -
Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display
British Library Online Contents | 1998|
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