Authors: WETTASINGHE M SHAHIDI F

Citation: M. Wettasinghe et F. Shahidi, EFFECT OF ALKALI AND ALKALI-EARTH HALIDES ON TEXTURE AND COOKING YIELD OF COOKED COMMINUTED LEAN PORK, Journal of texture studies, 29(3), 1998, pp. 275-284

Authors: SHAHIDI F AMAROWICZ R HE YH WETTASINGHE M

Citation: F. Shahidi et al., ANTIOXIDANT ACTIVITY OF PHENOLIC EXTRACTS OF EVENING PRIMROSE (OENOTHERA-BIENNIS) - A PRELIMINARY-STUDY, Journal of food lipids, 4(2), 1997, pp. 75-86

Authors: WETTASINGHE M SHAHIDI F

Citation: M. Wettasinghe et F. Shahidi, ANTIOXIDANT ACTIVITY OF PREFORMED COOKED CURED-MEAT PIGMENT IN A BETA-CAROTENE LINOLEATE MODEL SYSTEM/, Food chemistry, 58(3), 1997, pp. 203-207

Authors: WETTASINGHE M SHAHIDI F

Citation: M. Wettasinghe et F. Shahidi, OXIDATIVE STABILITY OF COOKED COMMINUTED LEAN PORK AS AFFECTED BY ALKALI AND ALKALI-EARTH HALIDES, Journal of food science, 61(6), 1996, pp. 1160-1164