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1
Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties
Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties
Hai Jung Chung, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Key Whang, Sam Pin Lee, Hyuk Il Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
3
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin, Hyunseuk Yang, Jaineung Kim, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막
1
Beethoven Forum (University of Nebraska Press)
University of Illinois Press [, ]
2
Outlook on Science Policy
Beech Tree Publishing [, ]
3
Research Evaluation
Beech Tree Publishing [, ]
4
Science & Public Policy (SPP)
Beech Tree Publishing [, ]
5
Students Who Reported it Would be Easy to Get Drugs: 1992-98
US Department of Education [, ]