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1. FATTY ACID COMPOSITION CHANGES IN MEAT LIPIDS DURING LOW TEMPERATURE STORAGE.

Authors: C K HUSTON; J D SINK; R C MILLER; J W SHIGLEY
Journal: J Am Oil Chem Soc Date: 1965-02 Impact factor: 1.849

Authors: M L BLANK; B VERDINO; O S PRIVETT
Journal: J Am Oil Chem Soc Date: 1965-02 Impact factor: 1.849

Authors: F E Luddy; S F Herb; P Magidman; M Spinelli; A E Wasserman
Journal: J Am Oil Chem Soc Date: 1970-02 Impact factor: 1.849

Authors: R A BARFORD; F E LUDDY; S F HERB; P MAGIDMAN; R W RIEMENSCHNEIDER
Journal: J Am Oil Chem Soc Date: 1965-05 Impact factor: 1.849

4 in total

3 in total

Authors: D Chobanov; R Tarandjiska; R Chobanova
Journal: J Am Oil Chem Soc Date: 1976-02 Impact factor: 1.849

Authors: T Perlstein; A Eisner; I Schmeltz
Journal: J Am Oil Chem Soc Date: 1974-08 Impact factor: 1.849

Authors: V H Holsinger; F E Luddy; C S Sutton; H E Vettel; C Allen; F B Talley
Journal: J Am Oil Chem Soc Date: 1978-05 Impact factor: 1.849

3 in total