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Effect of Fermentation Temperature on the Volatile Composition of Kimchi
British Library Online Contents | 2016| -
Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage
British Library Online Contents | 2012| -
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| -
Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin
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| -
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| -
Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
British Library Online Contents | 2008| -
Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage
British Library Online Contents | 2006| -
Sources and Mechanisms of Carbon Monoxide Production by Irradiation
British Library Online Contents | 2004| -
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
British Library Online Contents | 2003| -
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| -
Production of Volatiles from Fatty Acids and Oils by Irradiation
British Library Online Contents | 2003| -
Irradiation-induced Cured Ham Color Fading and Regeneration
British Library Online Contents | 2005| -
Effects of Electron Beam Irradiation and Antimicrobials on the Volatiles, Color, and Texture of Ready-to-eat Turkey Breast Roll
British Library Online Contents | 2004| -
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|