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1
The Effects of Chicken Leg Bone Extract on Antioxidative Properites under Different Heating Condition
The Effects of Chicken Leg Bone Extract on Antioxidative Properites under Different Heating Condition
Fu-Yuan Cheng | Fu-Yuan Cheng | 2008
2
A Comparison of Changes in Rhythms of Sacral Skin Blood Flow in Response to Heating and Indentation
A Comparison of Changes in Rhythms of Sacral Skin Blood Flow in Response to Heating and Indentation
David M. Brienza | American Congress of Rehabilitation Medicine | 2005
3
The Effect of Heat on Tissue Extensibility A Comparison of Deep and Superficial Heating
The Effect of Heat on Tissue Extensibility A Comparison of Deep and Superficial Heating
Val J. Robertson | American Congress of Rehabilitation Medicine | 2005
4
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
5
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Selt Concentration, Heating Temperature and Rate
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Selt Concentration, Heating Temperature and Rate
Byung Jin Min | Byung Jin Min | 2004
6
Effect of Germination and Heating on Phytase Activity in Cereal Seeds
Effect of Germination and Heating on Phytase Activity in Cereal Seeds
Xi Ma | Xi Ma | 2002
7
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Kinetic Compensation Relations for Texture Changes in Sweet Potatoes during Heating
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2002
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