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Electronic Theses & Dissertations
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Bacon
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Chickens--Processing
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Cooking (Smoked foods)
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Frankfurters
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Nitrosamides
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Alterations in porcine muscle protein solubility and protein functional groups as affected by the smoking process
Randall, Chesley James
Text (1969)
Part of
Electronic Theses & Dissertations
The effect of liquid smoke preparations on the functionality of meat proteins
Low, Chin-Gin
Text (1992)
Part of
Electronic Theses & Dissertations
Some chromatographic studies of the phenolic fraction of hardwood smoke/ by Robert G. Harper
Harper, Robert Gifford
Text (1980)
Part of
Electronic Theses & Dissertations
The influence of liquid smoke on N-nitrosamine formation
Ikins, William George
Text (1986)
Part of
Electronic Theses & Dissertations
Smoke-related N-nitroso compounds in cured meat systems
Mandagere, Arun Kumar
Text (1986)
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Electronic Theses & Dissertations
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