Frozen storage for 3 and 6 months either before cooking or after convection and microwave cooking substantially increased MDA concentrations in fat from meat. whereas cooking was more effective in generating fluorescent products. There were no significant differences in free MDA concentrations or TB
Charge storage in MOS structures as affected by avalanche- and photoinjection
β Scribed by S.N. Kuznetsov; V.A. Gurtov
- Publisher
- Elsevier Science
- Year
- 1987
- Tongue
- English
- Weight
- 343 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0169-4332
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