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au.\*:("DUGAN LR JR")

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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

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

FACTORS RELATING TO COMPLETENESS OF SOLVENT EXTRACTION OF DIELDRIN FROM MILK = LES FACTEURS EN RELATION AVEC L'EXTRACTION COMPLETE PAR SOLVANT DE LA DIELDRINE DANS LE LAITANG CYW; DUGAN LR JR.1973; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1973; VOL. 56; NO 3; PP. 718-720; BIBL. 6 REF.Serial Issue

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

ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGEIGENE JO; PEARSON AM; DUGAN LR JR et al.1980; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1980; VOL. 5; NO 4; PP. 263-276; BIBL. 21 REF.Article

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