MEASUREMENT OF LIPID OXIDATION: A REVIEW.GRAY JI.1978; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1978; VOL. 55; NO 6; PP. 539-546; BIBL. 1 P. 1/2Article

NITRITES AND NITROSAMINES.GRAY JI.1977; INTERNATION. FLAVOURS FOODS ADDIT.; G.B.; DA. 1977; VOL. 8; NO 1; PP. 25-26Article

THE DEVELOPMENT OF FREE PROLINE DURING THE STORAGE OF GREEN PORK BELLIES.GRAY JI; COLLINS ME.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 97-99; ABS. FR.; BIBL. 22 REF.Article

FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON.GRAY JI; COLLINS ME.1978; J. FOOD PROTECT.; U.S.A.; DA. 1978; VOL. 41; NO 1; PP. 36-39; BIBL. 25 REF.Article

N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS. II: KINETICS OF THE N-NITROSATION REACTIONKAKUDA Y; GRAY JI.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 534-587; BIBL. 17 REF.Article

N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS. I: FORMATION OF N-SUBSTITUTED AMIDESKAKUDA Y; GRAY JI.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 580-584; BIBL. 14 REF.Article

HYDROGENATION CATALYSTS: THEIR EFFECT ON SELECTIVITYGRAY JI; RUSSELL LF.1979; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1979; VOL. 56; NO 1; PP. 36-44; BIBL. 107 REF.Article

FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN = FORMATION DE N-NITROSOPYRROLIDINE A PARTIR DE PROLINE ET DE COLLAGENEGRAY JI; DUGAN LR JR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 484-487; BIBL. 1/2 P.Article

INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS = INHIBITION DE LA FORMATION DE N-NITROSAMINE DANS DES SYSTEMES ALIMENTAIRES MODELESGRAY JI; DUGAN LR JR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 5; PP. 981-984; BIBL. 33REF.Article

FORMATION OF N-NITROSAMINES IN LOW MOISTURE SYSTEMSGRAY JI; DUGAN LR JR.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 3; PP. 474-478; BIBL. 31 REF.Article

SAFETY IMPLICATIONS OF OXIDIZED LIPIDS IN MUSCLE FOODS = IMPLICATIONS SANITAIRES DES LIPIDES OXYDES DANS LES PRODUITS CARNESPEARSON AM; GRAY JI; WOLZAK AM et al.1983; FOOD TECHNOLOGY (CHICAGO); ISSN 0015-6639; USA; DA. 1983; VOL. 37; NO 7; PP. 121-129; BIBL. 126 REF.; 4 FIG./2 TABL.Conference Paper

LIPOLYSIS IN MILK. I: DETERMINATION OF FREE FATTY ACID AND THRESHOLD VALUE FOR LIPOLYZED FLAVOR DETECTIONPILLAY VT; MYHR AN; GRAY JI et al.1980; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1980; VOL. 63; NO 8; PP. 1213-1218; BIBL. 8 REF.Article

EFFECTS OF FRYING PROCEDURES AND COMPOSITIONAL FACTORS ON THE TEMPERATURE PROFILE OF BACON = EFFETS DES PROCEDES DE FRITURE ET DE FACTEURS DE COMPOSITION SUR LE PROFIL DE TEMPERATURE DU LARDLEE ML; GRAY JI; PEARSON AM et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 817-927; 4 P.; BIBL. 24 REF.; 4 FIG.,/1 TABL.Article

EFFECTS OF LENGTH OF FROZEN STORAGE, COOKING AND HOLDING TEMPERATURES UPON COMPONENT PHOSPHOLIPIDS AND THE FATTY ACID COMPOSITION OF MEAT TRIGLYCERIDES AND PHOSPHOLIPIDSIGENE JO; PEARSON AM; GRAY JI et al.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 4; PP. 289-303; BIBL. 25 REF.Article

EDIBLE BEEF TALLOW SUBSTITUTION IN WHITE LAYER CAKESBUNDY KT; ZABIK ME; GRAY JI et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 213-216; BIBL. 11 REF.Article

OXIDATION OF CHOLESTEROL IN HEATED TALLOWRYAN TC; GRAY JI; MORTON ID et al.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 3; PP. 305-308; BIBL. 11 REF.Article

PRECURSORS OF DIMETHYLNITROSAMINE IN FRIED BACON.GRAY JI; COLLINS ME; MACDONALD B et al.1978; J. FOOD PROTECT.; U.S.A.; DA. 1978; VOL. 41; NO 1; PP. 31-35; BIBL. 21 REF.Article

CHARACTERIZATION OF THE AROMA OF RAW CARROTS (DAUCUS CAROTA L.) WITH THE USE OF FACTOR ANALYSES. = UTILISATION DE L'ANALYSE FACTORIELLE POUR LA CARACTERISATION DE L'AROME DES CAROTTES CRUES (DAUCUS CAROTA L.)MCLELLAN MR; CASH JN; GRAY JI et al.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 71-74; 3 P.; BIBL. 12 REF.; 3 TABL.Article

DETOXIFICATION OF RAPESEED PRODUCTSMAHESHWARI PN; STANLEY DW; GRAY JI et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 6; PP. 459-470; BIBL. 151 REF.Article

ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITEMACDONAD B; GRAY JI; GIBBINS LN et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 893-897; BIBL. 37 REF.Article

FORMATION OF N-NITROSOHYDROXYPYRROLIDINE IN MODEL AND CURED MEAT SYSTEMSGRAY JI; COLLINS ME; RUSSELL LF et al.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 1; PP. 37-39; ABS. FR.; BIBL. 12 REF.Article

MANAGEMENT OF HEMORRHAGIC SHOCK DUE TO FACIAL LACERATIONS IN THE THIRD TRIMESTER OF PREGNANCY.GRAY JI; CHASE DC; BATES GW et al.1977; J. ORAL SURG.; U.S.A.; DA. 1977; VOL. 35; NO 12; PP. 982-985; BIBL. 11 REF.Article

NITRATES AND N-NITROSAMINES IN CHEESEGRAY JI; IRUINE DM; KAKUDA Y et al.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 3; PP. 263-272; BIBL. 109 REF.Article

N-NITROSAMIDES AND THEIR PRECURSORS IN FOOD SYSTEMS. III: INFLUENCE ON PH AND TEMPERATURE ON STABILITY OF N-NITROSAMIDESKAKUDA Y; GRAY JI; MAN LAI LEE et al.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 588-591; BIBL. 11 REF.Article

THE RUBRATOXINS: CAUSATIVE AGENTS IN FOOD/FEEDBORNE DISEASERICHMOND ML; GRAY JI; STINE CM et al.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 7; PP. 579-586; BIBL. 51 REF.Article