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Alden M. Booren

Veröffentlichungen von Alden M. Booren zu Booren, Alden M.. ->
weitere Veröffentlichungen von Alden M. Booren:
Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature (1994)
Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets (1988)
N-Nitrosamine formation in fried bacon processed with liquid smoke preparations (1986)
Sulfamethazine and its metabolites in pork: effects of cooking and gastrointestinal absorption of residues (1992)
Influence of dietary treatment on lipid and cholesterol oxidation in pork (1992)
Veröffentlichungen zu Booren, Alden M..
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1
Wang, Cheng-Hsin. Lactate Dehydrogenase, Serum Protein, and Immunoglobulin G Content of Uncured Turkey Thigh Rolls As Influenced by Endpoint Cooking Temperature
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 42, No. 8 (1994), p. 1829-1833
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1994
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2
Stachiw, Nancy C.. Tetrachlorodibenzo-p-dioxin residue reduction through cooking/processing of restructured carp fillets
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 36, No. 4 (1988), p. 848-852
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1988
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3
Ikins, William G.. N-Nitrosamine formation in fried bacon processed with liquid smoke preparations
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 34, No. 6 (1986), p. 980-985
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1986
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4
Fischer, Lawrence J.. Sulfamethazine and its metabolites in pork: effects of cooking and gastrointestinal absorption of residues
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 40, No. 9 (1992), p. 1677-1682
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1992
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5
Monahan, Frank J.. Influence of dietary treatment on lipid and cholesterol oxidation in pork
In: Journal of agricultural and food chemistry. - Washington, DC [u.a.], ISSN 1520-5118, Vol. 40, No. 8 (1992), p. 1310-1315
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1992