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Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat
British Library Online Contents | 2003| -
Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef
British Library Online Contents | 2003| -
Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates
British Library Online Contents | 2003| -
Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
British Library Online Contents | 2003| -
Effect of Double-packaging and Acid Combination on the Quality of Irradiated Raw Turkey Patties
British Library Online Contents | 2002| -
Production of Volatiles from Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
British Library Online Contents | 2002| -
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
British Library Online Contents | 2002| -
Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties
British Library Online Contents | 2002| -
Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat
British Library Online Contents | 2002| -
Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation
British Library Online Contents | 2002| -
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
British Library Online Contents | 2002| -
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| -
Lipid Oxidation, Color, Volatiles, and Sensory Characteristics of Aerobically Packaged and Irradiated Pork with Different Ultimate pH
British Library Online Contents | 2001| -
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| -
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| -
Fat Reduces Volatiles Production in Oil Emulsion System Analyzed by Purge-and-Trap Dynamic Headspace/Gas Chromatography
British Library Online Contents | 1999|
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