✦ LIBER ✦

The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product

✍ Scribed by Muhammet İrfan Aksu; Mükerrem Kaya

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

THE EFFECT OF α-TOCOPHEROL, STORAGE TIME

✍ MUHAMMET İRFAN AKSU 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 92 KB

The effect of dietary α-tocopherol suppl

✍ Véronique S Sante; A Lacourt 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 411 KB

The effectiveness of butylated hydroxyan

✍ BAOHUA KONG; YAN SUN; LIANZHOU JIANG; QIAN LIU; XIUFAGN XIA 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 278 KB

Effect of inulin on the textural and sen

✍ Maria Luisa García; Ester Cáceres; Maria Dolores Selgas 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 216 KB

Effect of radio frequency cooking on the

✍ L. Zhang; James G. Lyng; Nigel P. Brunton 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 421 KB

Effect of irradiation and packaging cond

✍ D.U. Ahn; K.C. Nam; M. Du; C. Jo 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 108 KB