✦ LIBER ✦

Effect of pH and ammonium ions on mutagenic activity in cooked beef

✍ Scribed by Iwaoka, Wayne T.; Krone, Cheryl A.; Sullivan, John J.; Johnson, Crystal A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of succinate and pH on cooked be

✍ Ramanathan, R.; Mancini, R.A.; Dady, G.A.; Van Buiten, C.B. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 260 KB

The effect of temperature on the formati

✍ P. Dolara; B. Commoner; A. Vithayathil; G. Cuca; E. Tuley; P. Madyastha; S. Nair 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 380 KB

Effects of meat composition and cooking

✍ Bjeldanes, Leonard F.; Morris, Marvin M.; Timourian, Hector; Hatch, Fred T. 📂 Article 📅 1983 🏛 American Chemical Society 🌐 English ⚖ 494 KB

Texture of cooked potatoes: The effect o

✍ J. Carey Hughes; Alex Grant; Richard M. Faulks 📂 Article 📅 1975 🏛 John Wiley and Sons 🌐 English ⚖ 624 KB

Effect of muscle type, salt and pH on co

✍ G.N Lytras; A Geileskey; R.D King; D.A Ledward 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 141 KB

Effect of pH and Cooking Temperature on

✍ Coulibaly, Kelegoun; Smith, J. Scott 📂 Article 📅 1994 🏛 American Chemical Society 🌐 English ⚖ 709 KB