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Results:
1-7
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Results: 7
Authors:
PEGG RB
SHAHIDI F
Citation: Rb. Pegg et F. Shahidi, UNRAVELING THE CHEMICAL IDENTITY OF MEAT PIGMENTS, Critical reviews in food science and nutrition, 37(6), 1997, pp. 561-589
Authors:
SHAHIDI F
SYNOWIECKI J
VENUGOPAL V
PEGG RB
BOTTA JR
Citation: F. Shahidi et al., CHARACTERISTICS OF CHICKEN-SEAL SALAMI, Meat science, 45(4), 1997, pp. 551-559
Authors:
AMAROWICZ R
YOSHIKI Y
PEGG RB
OKUBO K
Citation: R. Amarowicz et al., PRESENCE OF 2 SAPONINS IN FABA BEAN (VICIA-FABA L.) SEEDS, Die Nahrung, 41(6), 1997, pp. 352-354
Authors:
PEGG RB
SHAHIDI F
Citation: Rb. Pegg et F. Shahidi, A NOVEL TITRATION METHODOLOGY FOR ELUCIDATION OF THE STRUCTURE OF PREFORMED COOKED CURED MEAT PIGMENT BY VISIBLE SPECTROSCOPY, Food chemistry, 56(2), 1996, pp. 105-110
Authors:
AMAROWICZ R
PEGG RB
OKUBO K
Citation: R. Amarowicz et al., FOURIER-TRANSFORM INFRARED (FTIR) SPECTRA OF SOYBEAN SAPONIN AB AND BB, Die Nahrung, 40(6), 1996, pp. 342-343
Authors:
PEGG RB
SHAHIDI F
GOGAN NJ
DESILVA SI
Citation: Rb. Pegg et al., ELUCIDATION OF THE CHEMICAL-STRUCTURE OF PREFORMED COOKED CURED-MEAT PIGMENT BY ELECTRON-PARAMAGNETIC-RESONANCE SPECTROSCOPY, Journal of agricultural and food chemistry, 44(2), 1996, pp. 416-421
Authors:
SHAHIDI F
PEGG RB
SEN NP
Citation: F. Shahidi et al., ABSENCE OF VOLATILE N-NITROSAMINES IN COOKED NITRITE-FREE CURED MUSCLE FOODS, Meat science, 37(3), 1994, pp. 327-336
Risultati:
1-7
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