✦ LIBER ✦

Effect of Sulfanilamide on the TBA Values of Cured Meats

✍ Scribed by F. SHAHIDI; L. J. RUBIN; L. L. DIOSADY; D. F. WOOD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF NITRITE AND SULFANILAMIDE ON

✍ F. SHAHIDI; R.B. PEGG; R. HARRIS 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 336 KB

CALCIUM CHLORIDE EFFECTS ON TBA VALUES O

✍ S.H. CHO; K.S. RHEE 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 443 KB

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 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 meat curing agents and phospha

✍ S. Raharjo; J.N. Sofos; G.R. Schmidt 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 675 KB