Authors: RAHARJO S DEXTER DR WORFEL RC SOFOS JN SOLOMON MB SHULTS GW SCHMIDT GR

Citation: S. Raharjo et al., QUALITY CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS MANUFACTURED BY VARIOUS TECHNIQUES, Journal of food science, 60(1), 1995, pp. 68-71

Authors: RAHARJO S DEXTER DR WORFEL RC SOFOS JN SOLOMON MB SHULTS GW SCHMIDT GR

Citation: S. Raharjo et al., RESTRUCTURING VEAL STEAKS WITH SALT PHOSPHATE AND SODIUM ALGINATE CALCIUM LACTATE/, Journal of food science, 59(3), 1994, pp. 471-473

Authors: RAHARJO S SOFOS JN

Citation: S. Raharjo et Jn. Sofos, METHODOLOGY FOR MEASURING MALONALDEHYDE AS A PRODUCT OF LIPID-PEROXIDATION IN MUSCLE TISSUES - A REVIEW, Meat science, 35(2), 1993, pp. 145-169

Authors: RAHARJO S SOFOS JN SCHMIDT GR

Citation: S. Raharjo et al., EFFECT OF MEAT CURING AGENTS AND PHOSPHATES ON THIOBARBITURIC ACID (TBA) NUMBERS OF GROUND-BEEF DETERMINED BY THE AQUEOUS ACID-EXTRACTION TBA-C18 METHOD, Food chemistry, 47(2), 1993, pp. 137-143

Authors: RAHARJO S SOFOS JN SCHMIDT GR

Citation: S. Raharjo et al., SOLID-PHASE ACID-EXTRACTION IMPROVES THIOBARBITURIC ACID METHOD TO DETERMINE LIPID OXIDATION, Journal of food science, 58(4), 1993, pp. 921