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The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals

The role of nitrite in preventing development of warmed-over flavor in cooked meat from different species of animals

Fooladi, Mohamad Hassan

Text (1977)

Part of Electronic Theses & Dissertations

The effect of salt on non-heme iron release and lipid oxidation in pork

The effect of salt on non-heme iron release and lipid oxidation in pork

Liu, Hsing-feng

Text (1997)

Part of Electronic Theses & Dissertations

Some factors influencing the non-heme iron content and lipid oxidation in meat

Some factors influencing the non-heme iron content and lipid oxidation in meat

Chen, Chuin-Chieh

Text (1982)

Part of Electronic Theses & Dissertations

The biochemical pathway of dissimilatory nitrite reduction in denitrification

The biochemical pathway of dissimilatory nitrite reduction in denitrification

Weeg-Aerssens, Els

Text (1987)

Part of Electronic Theses & Dissertations

Antioxidant role of nitrite in meat systems

Antioxidant role of nitrite in meat systems

Freybler, Linda Anne

Text (1989)

Part of Electronic Theses & Dissertations

Control of nitrate and nitrite reduction in barley aleurone layers

Control of nitrate and nitrite reduction in barley aleurone layers

Ferrari, Thomas Enrico, 1941-

Text (1970)

Part of Electronic Theses & Dissertations

Nitrite toxicosis and the gastric ulcer complex in swine

Nitrite toxicosis and the gastric ulcer complex in swine

Nelson, Laurnie Wayne

Text (1956)

Part of Electronic Theses & Dissertations