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Temperature dependence of luminescence from Cu(NN)2+ systems in fluid solution. Evidence for the participation of two excited states
National licenceAmerican Chemical Society | 1983| -
The Relationship Between ATP and R-Values in Postmortem Bovine Longissimus dorsi Muscle
British Library Online Contents | 1992| -
Dynamic Gas Exchange of Modified Atmosphere Packaging for Fresh Meat
British Library Conference Proceedings | 1993| -
A Simple and Effective Method for Obtaining Aseptic Raw Beef Tissues
British Library Online Contents | 1993| -
Gas-Exchange Systems for Fresh Meat in Modified Atmosphere Packaging
British Library Conference Proceedings | 1994| -
Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic determination
British Library Online Contents | 1994| -
Applications of Dynamic Modified Atmosphere Packaging Systems for Fresh Red Meats
British Library Online Contents | 1994| -
Growth of Selected Cross-Contaminating Bacterial Pathogens on Beef and Fish at 15 and 35C
British Library Online Contents | 1994| -
Beef Traits with Differing Fabrication Times and Gases in Modified Atmosphere Packaging
British Library Conference Proceedings | 1994| -
Beef Color with Increased Postmortem Fabrication and Air Exposure Times
British Library Conference Proceedings | 1994| -
A Recursive Least Squares Training Algorithm for Multilayer Recurrent Neural Networks
British Library Conference Proceedings | 1994| -
A Neural Network Controller for Force Control in End Milling Operations
British Library Conference Proceedings | 1994| -
Dynamic changes of headspace gases in CO~2 and N~2 packaged fresh beef
British Library Online Contents | 1995| -
Force control in two-dimensional end milling operations using recurrent neural networks
Tema Archive | 1995| -
Lipid stability of beef model systems with heating and iron fractions
British Library Online Contents | 1995| -
Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins
British Library Online Contents | 1995| -
Effects of Postmortem Time of Calcium Chloride Injection on Beef Tenderness and Drip, Cooking, and Total Loss
British Library Online Contents | 1995| -
Combined Effects of Packaging Atmosphere and Lactic Acid on Growth and Survival of Listeria monocytogenes in Crayfish Tail Meat at 4C
British Library Online Contents | 1996|
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