CHANGES IN THE PROFILE OF ORGANIC ACIDS IN PLAIN SET AND STIRRED YOGURTS DURING MANUFACTURE AND REFRIGERATED STORAGE1.

Autor: ADHIKARI, K., GRÜN, I.U., MUSTAPHA, A., FERNANDO, L.N.

Publikováno v: Journal of Food Quality; 2002, Vol. 25 Issue 5, p435-451, 17p

Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef.

Autor: Ahn, J., Grün, I.U., Fernando, L.N.

Publikováno v: Journal of Food Science (Wiley-Blackwell); May2002, Vol. 67 Issue 4, p1364-1369, 6p

Differentiation and Identification of Cultured and Wild Crappie (Pomoxisspp.) Based on Fatty Acid Composition

Autor: Grün, I.U., Shi, H., Fernando, L.N., Clarke, A.D., Ellersieck, M.R., Beffa, D.A.

Publikováno v: Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; August 1999, Vol. 32 Issue: 5 p305-311, 7p

Reduction of Warmed-Over Flavor Volatiles from Freeze-Dried Lean Beef by Supercritical CO...

Autor: Thongwong, A., Fernando, L.N.

Publikováno v: Journal of Food Science (Wiley-Blackwell); May/Jun99, Vol. 64 Issue 3, p387, 3p, 1 Chart

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