✦ LIBER ✦

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

✍ Scribed by Domínguez, Ruben; Gómez, María; Fonseca, Sonia; Lorenzo, José M.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cooking losses, lipid oxidation and form

✍ Lorenzo, José M.; Domínguez, Rubén 📂 Article 📅 2014 🏛 John Wiley and Sons 🌐 English ⚖ 313 KB

Effect of different cooking methods on l

✍ Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 445 KB

Influence of Glutathione Oxidation and p

✍ Tai, Chao-Ying; Ho, Chi-Tang 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 45 KB

THE FORMATION OF VOLATILE SULPHUR COMPOU

✍ Winton, A. L.; Bailey, E. Monroe 📂 Article 📅 1907 🏛 American Chemical Society 🌐 English ⚖ 312 KB

Influence of heat treatment on lipid oxi

✍ Tien Hoac; Charlotte Daun; Ursula Trafikowska; Josefin Zackrisson; Björn Åkesson 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 134 KB

Influence of Antioxidant Addition and Pr

✍ T. D. Boylston; K.M. Moss; I.A. Nnanna 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 106 KB