Authors: Poon, PWB Durance, T Kitts, DD

Citation: Pwb. Poon et al., Composition and retention of lipid nutrients in cooked ground beef relative to heat-transfer rates, FOOD CHEM, 74(4), 2001, pp. 485-491

Authors: Girard, B Durance, T

Citation: B. Girard et T. Durance, Headspace volatiles of sockeye and pink salmon as affected by retort process, J FOOD SCI, 65(1), 2000, pp. 34-39