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Retention and release of volatile food flavour compounds.
- Published in:
- International Journal of Food Science & Technology, 1970, v. 5, n. 3, p. 231, doi. 10.1111/j.1365-2621.1970.tb01562.x
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- Article
Correlating diffusion coefficients in concentrated carbohydrate solutions.
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- AIChE Journal, 1985, v. 31, n. 5, p. 773, doi. 10.1002/aic.690310511
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- Article
Effects of Dietary Oils and α-Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1457, doi. 10.1111/j.1365-2621.1989.tb05134.x
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- Article
Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 52, doi. 10.1111/j.1365-2621.1989.tb08565.x
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- Article
Comparison of four methods for the dimethyl-acetal-free formation offatty acid methyl esters from phospholipids of animal origin
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1220
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- Article
Effect of antioxidants on lipid stability in restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 656
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- Article
An investigation into glucose as a potential precursor of N-nitrosothiazolidine in bacon
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1147
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- Article
Photooxidation of cholesterol in butter
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 904
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- Article
Effects of packaging and light source on the oxidative stability of cholesterol in butter
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 908
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- Article
Comparison of some one-, two-, and three-component systems for similarity to meat flavor using surface response methodology
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 504
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- Article
Distribution of cholesterol in fractionated beef tallow
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1390
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- Article
Some factors influencing the nonheme iron content of meat and its implications in oxidation
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 581, doi. 10.1111/j.1365-2621.1984.tb12473.x
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- Article
Role of woodsmoke in N-nitrosothiazolidine formation in bacon
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 658
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- Article
Formation of N-nitrosopyrrolidine in fried bacon: Model system studies
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 820
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- Article
Effects of frying procedures and compositional factors on the temperature profile of bacon
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 817
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- Article
Formation of N-nitrosamines in gid-deed
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 329
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- Article
Characterization of the aroma of raw carrots (Daucus carota L.) withthe use of factor analysis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 71
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- Article
Some factors influencing aflatoxin production in fermented sausages
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 6, p. 1773
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- Article
Inhibition of N-nitrosopyrrolidine formation in dry cured bacon by {alpha}-tocopherol-coated salt systems
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1598
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- Article
An investigation into the formation of N-nitrosamines in heated chicken frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1817, doi. 10.1111/j.1365-2621.1981.tb04494.x
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- Article
Effects of cooking and/or processing upon levels of aflatoxins in meat from pigs fed a contaminated diet
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1306
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- Article
Qualitative aspects of pear flavor
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1152
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- Article
Fractionated edible beef tallow as a deep-fat frying medium for French fries
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 452
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- Article
Fractionation and characterization of edible tallow
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 526
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- Article
Separation of mono- and di-saccharides and sorbitol by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1492
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- Article
Role of nitrite in cured meat flavor: Sensory analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 885
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- Article
Role of nitrite in cured meat flavor: Chemical analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 889
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- Article
Role of nitrite in cured meat flavor: Antioxidant role of nitrite
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 893
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- Article
A comparison of proline and putrescine as precursors of N-nitrosopyrrolidine in nitrite-treated pork systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1034, doi. 10.1111/j.1365-2621.1977.tb12661.x
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- Article
Inhibition of N-nitrosamine formation in model food systems
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 981, doi. 10.1111/j.1365-2621.1975.tb02248.x
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- Article
Formation of N-nitrosopyrrolidine from proline and collagen
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 484, doi. 10.1111/j.1365-2621.1975.tb12510.x
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- Article
Formation of N-nitrosamines in low moisture systems
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 474
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- Article
Direct 'low-NOX' gas combustion heating of a spray drier during milk powder manufacture.
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- International Journal of Dairy Technology, 1989, v. 42, n. 1, p. 14, doi. 10.1111/j.1471-0307.1989.tb01701.x
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- Article
An immunological approach for prevention of boar odor in pork
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- Journal of Animal Science, 1986, v. 62, n. 5, p. 1279
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- Article
Loss of 2-tertiary-butyl-4-methoxy phenol (BHA) from high-density polyethylene film.
- Published in:
- Polymer Engineering & Science, 1987, v. 27, n. 13, p. 934, doi. 10.1002/pen.760271303
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- Article