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Results: 1-2 |
Results: 2
ASSESSMENT OF OFF-FLAVOR DEVELOPMENT IN RESTRUCTURED CHICKEN NUGGETS USING HEXANAL AND TBARS MEASUREMENTS AND SENSORY EVALUATION
Authors: LAI SM GRAY JI BOOREN AM CRACKEL RL GILL JL
Citation: Sm. Lai et al., ASSESSMENT OF OFF-FLAVOR DEVELOPMENT IN RESTRUCTURED CHICKEN NUGGETS USING HEXANAL AND TBARS MEASUREMENTS AND SENSORY EVALUATION, Journal of the Science of Food and Agriculture, 67(4), 1995, pp. 447-452
CHOLESTEROL REDUCTION IN LIQUID EGG-YOLK USING BETA-CYCLODEXTRIN
Authors: SMITH DM AWAD AC BENNINK MR GILL JL
Citation: Dm. Smith et al., CHOLESTEROL REDUCTION IN LIQUID EGG-YOLK USING BETA-CYCLODEXTRIN, Journal of food science, 60(4), 1995, pp. 691
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