Authors: Richards, MP Hultin, HO

Citation: Mp. Richards et Ho. Hultin, Rancidity development in a fish model system as affected by phospholipids, J FOOD LIPI, 8(3), 2001, pp. 215-230

Authors: Chang, HS Feng, YM Hultin, HO

Citation: Hs. Chang et al., Role of pH in gel formation of washed chicken muscle at low ionic strength, J FOOD BIOC, 25(5), 2001, pp. 439-457

Authors: Chang, HS Hultin, HO Dagher, SM

Citation: Hs. Chang et al., Effect of MgCl2/sodium pyrophosphate on chicken breast muscle myosin solubilization and gelation, J FOOD BIOC, 25(5), 2001, pp. 459-474

Authors: Feng, YM Hultin, HO

Citation: Ym. Feng et Ho. Hultin, Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength, J AGR FOOD, 49(8), 2001, pp. 3927-3935

Authors: Richards, MP Hultin, HO

Citation: Mp. Richards et Ho. Hultin, Effect of pH on lipid oxidation using trout hemolysate as a catalyst: A possible role for deoxyhemoglobin, J AGR FOOD, 48(8), 2000, pp. 3141-3147

Authors: Soyer, A Hultin, HO

Citation: A. Soyer et Ho. Hultin, Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum, J AGR FOOD, 48(6), 2000, pp. 2127-2134