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Results: 1-9 |
Results: 9
THE EFFECTS OF DIETARY ALPHA-TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION INCOOKED RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) MUSCLE
Authors: AKHTAR P GRAY JI BOOREN AM GOMAA EA
Citation: P. Akhtar et al., THE EFFECTS OF DIETARY ALPHA-TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION INCOOKED RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) MUSCLE, Journal of food lipids, 5(1), 1998, pp. 59-71
EFFECT OF DIETARY VITAMIN-E AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON IRON ASCORBATE-STIMULATED LIPID OXIDATION IN MUSCLE-TISSUE ANDMICROSOMES FROM RAINBOW-TROUT (ONCORHYNCHUS-MYKISS)/
Authors: AKHTAR P GRAY JI GOMAA EA BOOREN AM
Citation: P. Akhtar et al., EFFECT OF DIETARY VITAMIN-E AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON IRON ASCORBATE-STIMULATED LIPID OXIDATION IN MUSCLE-TISSUE ANDMICROSOMES FROM RAINBOW-TROUT (ONCORHYNCHUS-MYKISS)/, Journal of food lipids, 5(1), 1998, pp. 73-86
EFFECT OF DIETARY ADMINISTRATION OF OIL EXTRACTS FROM ROSEMARY AND SAGE ON LIPID OXIDATION IN BROILER MEAT
Authors: LOPEZBOTE CJ GRAY JI GOMAA EA FLEGAL CJ
Citation: Cj. Lopezbote et al., EFFECT OF DIETARY ADMINISTRATION OF OIL EXTRACTS FROM ROSEMARY AND SAGE ON LIPID OXIDATION IN BROILER MEAT, British Poultry Science, 39(2), 1998, pp. 235-240
EFFECT OF DIETARY OAT ADMINISTRATION ON LIPID STABILITY IN BROILER MEAT
Authors: LOPEZBOTE CJ GRAY JI GOMAA EA FLEGAL CJ
Citation: Cj. Lopezbote et al., EFFECT OF DIETARY OAT ADMINISTRATION ON LIPID STABILITY IN BROILER MEAT, British Poultry Science, 39(1), 1998, pp. 57-61
OXIDATIVE QUALITY AND SHELF-LIFE OF MEATS
Authors: GRAY JI GOMAA EA BUCKLEY DJ
Citation: Ji. Gray et al., OXIDATIVE QUALITY AND SHELF-LIFE OF MEATS, Meat science, 43, 1996, pp. 111-123
CHOLESTEROL OXIDATION IN WHOLE MILK POWDERS AS INFLUENCED BY PROCESSING AND PACKAGING
Authors: CHAN SH GRAY JI GOMAA EA HARTE BR KELLY PM BUCKLEY DJ
Citation: Sh. Chan et al., CHOLESTEROL OXIDATION IN WHOLE MILK POWDERS AS INFLUENCED BY PROCESSING AND PACKAGING, Food chemistry, 47(4), 1993, pp. 321-328
POLYCYCLIC AROMATIC-HYDROCARBONS IN SMOKED FOOD-PRODUCTS AND COMMERCIAL LIQUID SMOKE FLAVORINGS
Authors: GOMAA EA GRAY JI RABIE S LOPEZBOTE C BOOREN AM
Citation: Ea. Gomaa et al., POLYCYCLIC AROMATIC-HYDROCARBONS IN SMOKED FOOD-PRODUCTS AND COMMERCIAL LIQUID SMOKE FLAVORINGS, Food additives and contaminants, 10(5), 1993, pp. 503-521
THERMODYNAMIC PARAMETERS OF TRANSFER AND SOLUTION OF OXALIC-ACID IN DIMETHYLSULFOXIDE WATER MEDIA
Authors: SHEHATTA IS ELASKALANY AH GOMAA EA
Citation: Is. Shehatta et al., THERMODYNAMIC PARAMETERS OF TRANSFER AND SOLUTION OF OXALIC-ACID IN DIMETHYLSULFOXIDE WATER MEDIA, Thermochimica acta, 219, 1993, pp. 65-72
ELECTROANALYTICAL DETERMINATION OF GLYCINE, DL-ASPARTIC ACID AND D-VALINE BY THEIR EFFECT ON THE POLAROGRAPHIC-REDUCTION OF NITROPRUSSIDE ION
Authors: ELASKALANY AH GOMAA EA ELWAKIL AM
Citation: Ah. Elaskalany et al., ELECTROANALYTICAL DETERMINATION OF GLYCINE, DL-ASPARTIC ACID AND D-VALINE BY THEIR EFFECT ON THE POLAROGRAPHIC-REDUCTION OF NITROPRUSSIDE ION, Indian Journal of Technology, 31(12), 1993, pp. 885-886
Risultati: 1-9 |