ENERGY AND ECONOMIC DEVELOPMENTCHANG SS.sdANNUAL UNIVERSITY OF MISSOURI-ROLLA-DEPARTMENT OF NATURAL RESOURCES CONFERENCE ON ENERGY. 7/1980/ROLLA MO; USA; ROLLA: UNIVERSITY OF MISSOURI-ROLLA; DA. S.D.; PP. 231-236; BIBL. 23 REF.Conference Paper

THE GENERAL SOLUTIONS OF THE DOUBLY PERIODIC CRACKSCHANG SS.1983; ENGINEERING FRACTURE MECHANICS; ISSN 0013-7944; USA; DA. 1983; VOL. 18; NO 4; PP. 887-893; BIBL. 5 REF.Article

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SIMPLE CALIBRATION PROCEDURES FOR PLATINUM RESISTANCE THERMOMETERS FROM 2.5 TO 14 K. = METHODES SIMPLES D'ETALONNAGE DE THERMOMETRES A RESISTANCE DE PLATINE DE 2,5 A 14^OKMCCRACKIN FL; CHANG SS.1975; REV. SCI. INSTRUM.; U.S.A.; DA. 1975; VOL. 46; NO 5; PP. 550-553; BIBL. 5 REF.Article

STABILITY STUDIES OF STEVIOSIDE AND REBAUDIOSIDE A IN CARBONATED BEVERAGES. = ETUDE DE LA STABILITE DE STEVIOSIDE ET REBAUDIOSIDE A DANS LES BOISSONS GAZEUSESCHANG SS; COOK JM.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 409-412; BIBL. 9 REF.; 2 FIG./5 TABL.Article

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COMPARISON OF X-RAY NEUTRON DIFFUSE SCATTERING INTENSITIES IN NIOBIUM.CHANG SS; COLELLA R.1977; PHYS. REV., B; U.S.A.; DA. 1977; VOL. 15; NO 4; PP. 1738-1743; BIBL. 34 REF.Article

ELECTRON MICROSCOPE STUDY OF DOUBLE-STRANDED RIBONUCLEIC ACID OF INFLUENZA VIRUS INFECTED CELLSCHANG SS; SETO JT.1972; J. GEN. VIROL.; G.B.; DA. 1972; VOL. 17; NO 1; PP. 99-105; BIBL. 15REF.Serial Issue

EFFECT OF ADDITION OF ALUMINIUM SALTS ON THE QUALITY OF BLACK TEACHANG SS; GUDNASON GV.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 5; PP. 940-943; BIBL. 8 REF.Article

RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT.CHANG SS; PETERSON RJ.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 298-305; BIBL. 20 REF.Article

ISOLATION AND IDENTIFICATION OF TRANS-3,5-DIMETHOXYSTILBENE FROM HIGH QUALITY TALL OIL FATTY ACIDS BY LIQUID CHROMATOGRAPHY AND MASS SPECTROMETRYMIN DBS; CHANG SS.1972; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1972; VOL. 49; NO 12; PP. 675-677; BIBL. 9 REF.Serial Issue

USE OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY FOR THE FRACTIONATION OF LESS VOLATILE FLAVOR COMPOUNDS = EMPLOI DE CHROMATOGRAPHIE LIQUIDE A PRESSION ELEVEE POUR LE FRACTIONNEMENT DES COMPOSES LES MOINS VOLATILS DE LA FLAVEURSHU CHI LEE; CHANG SS.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO NO 2; PP. 337-339; BIBL. 2 REF.Article

ISOLATION AND IDENTIFICATION OF OBJECTIONABLE VOLATILE FLAVOR COMPOUNDS IN DEFATTED SOYBEAN FLOURHSIEH OAL; HUANG AS; CHANG SS et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 16-23; 4 P.; BIBL. 20 REF.Article

CHEMICAL REACTIONS INVOLVED IN THE DEEP-FAT FRYING OF FOODS : IX. IDENTIFICATION OF THE VOLATILE DECOMPOSITION PRODUCTS OF TRIOLEIN = REACTIONS CHIMIQUES IMPLIQUEES DANS LA FRITURE EN PLEINE HUILE : IX. IDENTIFICATION DES PRODUITS VOLATILS DE DECOMPOSITION DE LA TRIOLEINEMAY WA; PETERSON RJ; CHANG SS et al.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 5; PP. 990-995; BIBL. 16 REF.; 6 FIG./2 TABL.Article

MAJOR VOLATILE CONSTITUENTS OF EGYPTIAN ROSE ABSOLUTENOFAL MA; CHI TANG HO; CHANG SS et al.1982; PERFUM. FLAVOR.; ISSN 0272-2666; USA; DA. 1982; VOL. 7; NO 4; PP. 23-26; BIBL. 16 REF.Article

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STUDY OF COLOR STABILITY OF TALL OIL FATTY ACIDS THROUGH ISOLATION AND CHARACTERIZATION OF MINOR CONSTITUENTSMIN DBS; LIN SS; CHANG SS et al.1975; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1975; VOL. 52; NO 2; PP. 28-33; BIBL. 8 REF.Article

CHEMICAL REACTIONS INVOLVED IN THE DEEP-FAT FRYING OF FOODS: IX: IDENTIFICATION OF THE VOLATILE DECOMPOSITION PRODUCTS OF TRIOLEINMAY WA; PETERSON RJ; CHANG SS et al.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 5; PP. 990-995; BIBL. 16 REF.Article

CHARACTERIZATION OF THE NONVOLATILE MINOR CONSTITUENTS RESPONSIBLE FOR THE OBJECTIONABLE TASTE OF DEFATTED SOYBEAN FLOURAN SHUN HUANG; HSIEH OAL; CHANG SS et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 19-23; BIBL. 9 REF.Article

NEW CONSTITUENTS IN EGYPTIAN JASMINE ABSOLUTENOFAL MA; CHI TANG HO; CHANG SS et al.1982; PERFUM. FLAVOR.; ISSN 0272-2666; USA; DA. 1982; VOL. 6; NO 6; PP. 24-34; 7 P.; BIBL. 15 REF.Article

MOTILITY PATTERNS OF DIFFERENT STRAINS OF THE SYMBIOTIC DINOFLAGELLATE SYMBIODINIUM (=GYMNODINIUM) MICROADRIATICUM (FREUDENTHAL) IN CULTURESFITT WK; CHANG SS; TRENCH RK et al.1981; BULL. MAR. SCI.; ISSN 0007-4977; USA; DA. 1981; VOL. 31; NO 2; PP. 436-443; BIBL. 2 P.Article

AN EPR STUDY OF MANGANESE(II) BINDING TO 5'-ATP, HEMOGLOBIN, AND HEMOCYANIN.CHANG SS; LI NC; PRATT DW et al.1975; J. MAGNET. RESON.; U.S.A.; DA. 1975; VOL. 18; NO 1; PP. 117-122; BIBL. 19 REF.Article

ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOESCOLEMAN EC; CHI TANG HO; CHANG SS et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 1; PP. 42-48; BIBL. 16 REF.Article

INCREASING SHELF-LIFE OF CANDY WITH TRACE HYDROGENATED BUTTEROIL = AUGMENTATION DE LA DUREE DE CONSERVATION DES BONBONS A L'AIDE DE MATIERE GRASSE DE BEURRE PARTIELLEMENT HYDROGENEELEEDER JG; HWANG PM; CHANG SS et al.1975; GORDIAN; DTSCH.; DA. 1975; VOL. 75; NO 3; PP. 66-68 (2 P.); ABS. ALLEMArticle