AAAAAA

   
Results: 1-8 |
Results: 8
PRESSURE EFFECTS ON THE HYPERVALENT MEAT PIGMENT FERRYLMYOGLOBIN
Authors: BRUUNJENSEN L SOSNIECKI L SKIBSTED LH
Citation: L. Bruunjensen et al., PRESSURE EFFECTS ON THE HYPERVALENT MEAT PIGMENT FERRYLMYOGLOBIN, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(6), 1998, pp. 374-377
PRESSURE EFFECTS ON ACID-CATALYZED AUTOXIDATION OF OXYMYOGLOBIN
Authors: BRUUNJENSEN L SOSNIECKI L SKIBSTED LH
Citation: L. Bruunjensen et al., PRESSURE EFFECTS ON ACID-CATALYZED AUTOXIDATION OF OXYMYOGLOBIN, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(6), 1997, pp. 407-410
EFFECT OF HIGH-PRESSURE TREATMENT ON LIPID OXIDATION IN TURKEY THIGH MUSCLE DURING CHILL STORAGE
Authors: DISSING J BRUUNJENSEN L SKIBSTED LH
Citation: J. Dissing et al., EFFECT OF HIGH-PRESSURE TREATMENT ON LIPID OXIDATION IN TURKEY THIGH MUSCLE DURING CHILL STORAGE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(1), 1997, pp. 11-13
HIGH-PRESSURE EFFECTS ON OXIDATION OF NITROSYLMYOGLOBIN
Authors: BRUUNJENSEN L SKIBSTED LH
Citation: L. Bruunjensen et Lh. Skibsted, HIGH-PRESSURE EFFECTS ON OXIDATION OF NITROSYLMYOGLOBIN, Meat science, 44(3), 1996, pp. 145-149
THE ANTIOXIDATIVE ACTIVITY OF RRR-ALPHA-TOCOPHEROL VS RRR-DELTA-TOCOPHEROL IN COMBINATION WITH ASCORBYL PALMITATE IN COOKED, MINCED TURKEY
Authors: BRUUNJENSEN L SKOVGAARD IM SKIBSTED LH
Citation: L. Bruunjensen et al., THE ANTIOXIDATIVE ACTIVITY OF RRR-ALPHA-TOCOPHEROL VS RRR-DELTA-TOCOPHEROL IN COMBINATION WITH ASCORBYL PALMITATE IN COOKED, MINCED TURKEY, Food chemistry, 56(4), 1996, pp. 347-354
THE COMBINED EFFECT OF TOCOPHEROLS, L-ASCORBYL PALMITATE AND L-ASCORBIC-ACID ON THE DEVELOPMENT OF WARMED OVER FLAVOR IN COOKED, MINCED TURKEY
Authors: BRUUNJENSEN L SKOVGAARD IM MADSEN EA SKIBSTED LH BERTELSEN G
Citation: L. Bruunjensen et al., THE COMBINED EFFECT OF TOCOPHEROLS, L-ASCORBYL PALMITATE AND L-ASCORBIC-ACID ON THE DEVELOPMENT OF WARMED OVER FLAVOR IN COOKED, MINCED TURKEY, Food chemistry, 55(1), 1996, pp. 41-47
DETECTION AND QUANTIFICATION OF PHOSPHOLIPID HYDROPEROXIDES IN TURKEYMEAT EXTRACTS BY PLANAR CHROMATOGRAPHY
Authors: BRUUNJENSEN L COLAROW L SKIBSTED LH
Citation: L. Bruunjensen et al., DETECTION AND QUANTIFICATION OF PHOSPHOLIPID HYDROPEROXIDES IN TURKEYMEAT EXTRACTS BY PLANAR CHROMATOGRAPHY, JPC. Journal of planar chromatography, modern TLC, 8(6), 1995, pp. 475-479
ANTIOXIDANT SYNERGISM BETWEEN TOCOPHEROLS AND ASCORBYL PALMITATE IN COOKED, MINCED TURKEY
Authors: BRUUNJENSEN L SKOVGAARD M SKIBSTED LH BERTELSEN G
Citation: L. Bruunjensen et al., ANTIOXIDANT SYNERGISM BETWEEN TOCOPHEROLS AND ASCORBYL PALMITATE IN COOKED, MINCED TURKEY, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 199(3), 1994, pp. 210-213
Risultati: 1-8 |