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1

Ozonizar el aire, Informe técnico.

Published in Clima

Sin ejemplares

2

Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat

by GÜNTENSPERGER, B
Published in Journal of Food Science

Sin ejemplares

3

Incidencia de la temperatura y humedad sobre la oxidación de azufre elemental en un suelo derivado de cenizas volcánicas

by Silva, R.
Published in Agricultura Técnica

Sin ejemplares

4

Lipid oxidation potential of beef, chicken, and pork

by RHEE, K.S.
Published in Journal of Food Science

Sin ejemplares

5

Light-oxidized flavor development and vitamin A degradation in chocolate milk

by CHAPMAN, K.
Published in Journal of Food Science

Sin ejemplares

6

Indice global de calidad y susceptibilidad oxidativa en aceites vírgenes de oliva del noroeste argentino

by Andrada, C. A.
Published in Alimentación Latinoamericana

Sin ejemplares

7

Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops

by Luchsinger, S. E.
Published in Journal of Food Science

Sin ejemplares

8

Myoglobin oxidative state affects internal cooked color development in ground beef patties

by Warren, K. E.
Published in Journal of Food Science

Sin ejemplares

9

Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherol

by Cherian, S.
Published in Journal of Food Science

Sin ejemplares

10

Lipid oxidation in cooked turkey as affected by added antioxidant enzymes

by Lee, S.
Published in Journal of Food Science

Sin ejemplares

11

Lipid oxidation determiantion in butter and dairy spreads by HPLC

by CHRISTIENSEN, T.
Published in Journal of Food Science

Sin ejemplares

12

Packaging and Irradiation Effects on lipid oxidation and volatiles in pork patties

by Ahn, D. U.
Published in Journal of Food Science

Sin ejemplares

13

Ripe olives storage liquids reuse during the oxidation process

by BRENES, M.
Published in Journal of Food Science

Sin ejemplares

14

Kinetics of pigment oxidation in beef from steers supplemented with vitamin E

by LANARI, M.
Published in Journal of Food Science

Sin ejemplares

15

Storage stability of antioxidant-washed myofibrils from chicken white and red muscle

by LIU, G.
Published in Journal of Food Science

Sin ejemplares

16

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low dose gamma irradiation

by KANATT, S.
Published in Journal of Food Science

Sin ejemplares

17

Minimizing rancidity in muscle foods

by DECKER, Eric A.
Published in Food Technology

Sin ejemplares

18

Las oxidaciones enzimáticas en mostos y vinos

by Casassa, Federico
Published in Vino y su Industria

Sin ejemplares

19

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions

by KINGSTON, E.
Published in Journal of Food Science

Sin ejemplares

20

Effect of grape temperature, oxidation and skin contact on Sauvignon blanc juice and wine composition and wine quality

by MARAIS, J.
Published in South African Journal for Enology and Viticulture

Sin ejemplares

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