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Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems
British Library Online Contents | 2011| -
Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters
British Library Online Contents | 2007| -
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| -
Irradiation-induced Cured Ham Color Fading and Regeneration
British Library Online Contents | 2005| -
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| -
Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions
British Library Online Contents | 2014|
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