✦ LIBER ✦

CALCIUM CHLORIDE EFFECTS ON TBA VALUES OF COOKED MEAT

✍ Scribed by S.H. CHO; K.S. RHEE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Albumen on TBA Values of Commi

✍ C. A NEGBENEBOR; T. C. CHEN 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 239 KB

Effect of Sulfanilamide on the TBA Value

✍ F. SHAHIDI; L. J. RUBIN; L. L. DIOSADY; D. F. WOOD 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 170 KB

Effect of pH on TBA Values of Ground Raw

✍ T. C. CHEN; C. WAIMALEONGORA-EK 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 218 KB

Effect of Selected Sodium and Potassium

✍ A.J. KING; L.A. EARL 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 560 KB

EFFECT OF COOKING METHOD ON TBA NUMBERS

✍ WENN HSU HUANG; BARBARA E. GREENE 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 428 KB

Effect of cooked meat on micronucleus fr

✍ M. Fenech; S. Neville 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 563 KB