✦ LIBER ✦

Effect of Redox Potential on Iron Valence in Model Systems and Foods

✍ Scribed by S. J. NOJEIM; F. M. CLYDESDALE; O. T. ZAJICEK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of pH and Ascorbic Acid on Iron V

✍ S. J. NOJEIM; F. M. CLYDESDALE 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 880 KB

EFFECTS OF BENOMYL ON IRON AND MANGANESE

✍ SUDHANSU S. PAL; SUDHAKAR-BARIK; N. SETHUNATHAN 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 261 KB

Oxidation of Polyphenols and the Effect

✍ E. Matuschek; U. Svanberg 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 592 KB

Effects of Meat and Selected Food Compon

✍ MARIA KAPSOKEFALOU; DENNIS D. MILLER 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 608 KB

Effect of nutrients and liming on change

✍ B. N. Patra; S. K. Mohanty 📂 Article 📅 1994 🏛 Springer 🌐 English ⚖ 384 KB

EFFECT OF FREEZING AND OF CANNING IN GLA

✍ F. R. THERIAULT; C. R. FELLERS 📂 Article 📅 1942 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB