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Electronic Theses & Dissertations
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Effects of natural antioxidants in reducing lipid and cholesterol oxidation in irradiated chicken breast meat
Frosch, Keith
Text (1998)
Part of
Electronic Theses & Dissertations
Rate of lipid oxidation at varying initial oxygen concentrations using oxygen absorbing sachets in the packages
Thomas, Dena Briggs
Text (1994)
Part of
Electronic Theses & Dissertations
Production and characterization of polyclonal antibodies to hexanal-lysine adducts for use in an ELISA to monitor lipid oxidation in a meat model system
Smith, Stephanie A.
Text (1997)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
Evaluation of oxidative stability of lipids by fluorescence spectroscopy and characterization of flavonoid antioxidant chemistry
Arora, Arti, 1968-
Text (1997)
Part of
Electronic Theses & Dissertations
Measurement of the effect of water activity on the rate of lipid oxidation at constant oxygen concentration
Berends, Corey L.
Text (1993)
Part of
Electronic Theses & Dissertations
Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Effect of lipid oxidation on functional and nutritional properties of chicken myofibrillar proteins stored at different water activities
Noormarji, Hajar Sheila
Text (1989)
Part of
Electronic Theses & Dissertations
Verification of a monoclonal antibody-based elisa for monitoring lipid oxidation in chicken myofibrils
Ross, Carolyn Felicity, 1972-
Text (2001)
Part of
Electronic Theses & Dissertations
Cholesterol oxidation in whole milk powder as influenced by processing and packaging
Chan, Shu-Hui
Text (1992)
Part of
Electronic Theses & Dissertations
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