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Results: 6

Authors: DRISKELL JA GIRAUD DW SUN J JOO S HAMOUZ FL DAVIS SL
Citation: Ja. Driskell et al., RETENTION OF VITAMIN-B-6, THIAMIN, VITAMIN-E, AND SELENIUM IN GRILLEDBONELESS PORK CHOPS PREPARED AT 5 GRILL TEMPERATURES, Journal of food quality, 21(3), 1998, pp. 201-210

Authors: HAMPL JS VANZYL CM HAMOUZ FL BETTS NM
Citation: Js. Hampl et al., VISUALIZING WORLD HUNGER, Journal of nutrition education, 29(2), 1997, pp. 103

Authors: HAMOUZ FL EILERT SJ MANDIGO RW CALKINS CR
Citation: Fl. Hamouz et al., IMPACT OF FOODSERVICE EQUIPMENT AND TEMPERATURES ON QUALITY CHARACTERISTICS OF BONELESS PORK CHOPS, Journal of food quality, 19(6), 1996, pp. 443-455

Authors: ALBRECHT JA HAMOUZ FL SUMNER SS MELCH V
Citation: Ja. Albrecht et al., MICROBIAL EVALUATION OF VEGETABLE INGREDIENTS IN SALAD BARS, Journal of food protection, 58(6), 1995, pp. 683-685

Authors: DRISKELL JA SUN JD GIRAUD DW HAMOUZ FL BATENHORST JH
Citation: Ja. Driskell et al., SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS, Journal of food quality, 18(6), 1995, pp. 455-462

Authors: YANG J SULAEMAN A SETIAWAN B ATUGHONU A GIRAUD D HAMOUZ FL DRISKELL JA
Citation: J. Yang et al., SENSORY AND NUTRITIVE QUALITIES OF PORK STRIPS PREPARED BY 3 HOUSEHOLD COOKING TECHNIQUES, Journal of food quality, 17(1), 1994, pp. 33-40
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