Authors: MEI L CROMWELL GL CRUM AD DECKER EA

Citation: L. Mei et al., INFLUENCE OF DIETARY BETA-ALANINE AND HISTIDINE ON THE OXIDATIVE STABILITY OF PORK, Meat science, 49(1), 1998, pp. 55-64

Authors: BOATRIGHT WL CRUM AD LEI Q

Citation: Wl. Boatright et al., EFFECT OF PRO-OXIDANTS ON THE OCCURRENCE OF 2-PENTYL PYRIDINE IN SOY PROTEIN ISOLATE, Journal of the American Oil Chemists' Society, 75(10), 1998, pp. 1379-1383

Authors: BOATRIGHT WL CRUM AD

Citation: Wl. Boatright et Ad. Crum, NONPOLAR-VOLATILE LIPIDS FROM SOY PROTEIN ISOLATES AND HEXANE-DEFATTED FLAKES, Journal of the American Oil Chemists' Society, 74(4), 1997, pp. 461-467

Authors: BOATRIGHT WL CRUM AD

Citation: Wl. Boatright et Ad. Crum, ODOR AND FLAVOR CONTRIBUTION OF 2-PENTYL PYRIDINE TO SOY PROTEIN ISOLATES, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1575-1581

Authors: SHANTHA NC CRUM AD DECKER EA

Citation: Nc. Shantha et al., EVALUATION OF CONJUGATED LINOLEIC-ACID CONCENTRATIONS IN COOKED BEEF, Journal of agricultural and food chemistry, 42(8), 1994, pp. 1757-1760

Authors: DECKER EA CRUM AD SHANTHA NC MORRISSEY PA

Citation: Ea. Decker et al., CATALYSIS OF LIPID OXIDATION BY IRON FROM AN INSOLUBLE FRACTION OF BEEF DIAPHRAGM MUSCLE, Journal of food science, 58(2), 1993, pp. 233