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

PHYSICOCHEMICAL ASSESSMENT OF SHORT TERM CHANGES IN THE QUALITY CHARACTERISTICS OF STORED INSTANT NAVY BEAN POWDER.LOVE MH; DUGAN LR JR.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 89-92; BIBL. 42 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

EFFECT OF SELECTED ANTIOXIDANTS ON THE STABILITY OF VIRGIN OLIVE OILKIRITSAKIS AK; STINE CM; DUGAN LR JR et al.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 7; PP. 1286-1290; BIBL. 35 REF.Article

EFFECT OF SELECTED ANTIOXIDANTS ON THE STABILITY OF VIRGIN OLIVE OIL = EFFET DE CERTAINS ANTIOXYDANTS SUR LA STABILITE DE L'HUILE D'OLIVE VIERGEKIRITSAKIS AK; STINE CM; DUGAN LR JR et al.1983; JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY; ISSN 0003-021X; USA; DA. 1983; VOL. 60; NO 7; PP. 1286-1290; BIBL. 35 REF.; 5 FIG./2 TABL.Article

CARBONYL-AMINE REACTION PRODUCTS AS A POSSIBLE SOURCE OF NITROSATABLE NITROGENMARSHALL JT JR; DUGAN LR JR.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 5; PP. 975-978; BIBL. 19 REF.Article