✦ LIBER ✦

Hydrogen sulphide in cooked chicken meat

✍ Scribed by L.J. PARR; G. LEVETT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Wine industry residue as antioxidant in

✍ Ligianne Din Shirahigue; Manuel Plata-Oviedo; Severino Matias De Alencar; Marisa 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 742 KB

Antioxidant activity of Prunus mume extr

✍ Seong-Chun Jo; Ki-Chang Nam; Byoung-Rok Min; Dong-Uk Ahn; Sung-Hwan Cho; Woo-Po 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 499 KB

Selenium Content of Chicken Meat as Affe

✍ O. TANTICHAROENKIAT; M.F. CHASTAIN; H.W. LANE 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 267 KB

EFFECT OF COOKING ON RIBOFLAVIN CONTENT

✍ A. Z. HODSON 📂 Article 📅 1941 🏛 Institute of Food Technologists 🌐 English ⚖ 175 KB

COLLAGEN DETERMINATION IN COOKED MEAT

✍ EDITH F. BELL; AGNES FAY MORGAN; ADAMAE DORMAN 📂 Article 📅 1941 🏛 Institute of Food Technologists 🌐 English ⚖ 974 KB

Volatile carbonyls in cooked chicken

✍ C. H. LEA; A. HOBSON-FROHOCK 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 189 KB