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

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

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

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

FRACTIONATED EDIBLE BEEF TALLOW AS A DEEP-FAT FRYING MEDIUM FOR FRENCH FRIESDEFOUW CL; ZABIK ME; GRAY JI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 452-456; BIBL. 19 REF.Article

QUALITATIVE ASPECTS OF PEAR FLAVORRUSSELL LF; QUAMME HA; GRAY JI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1152-1158; BIBL. 20 REF.Article

BETA-GALACTOSIDASE: REVIEW OF RECENT RESEARCH RELATED TO TECHNOLOGICAL APPLICATION, NUTRITIONAL CONCERNS, AND IMMOBILIZATIONRICHMOND ML; GRAY JI; STINE CM et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 9; PP. 1759-1771; BIBL. 54 REF.Article

FORMATION OF N-NITROSOPYRROLIDINE IN FRIED BACON : MODEL SYSTEM STUDIES = FORMATION DE N-NITROSOPYRROLIDINE DANS LE LARD FRIT : ETUDES EN SYSTEME MODELELEE ML; GRAY JI; PEARSON AM et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 820-824; BIBL. 15 REF.; 7 TABL.Article

AN INVESTIGATION INTO THE POTENTIAL FORMATION OF N-SUBSTITUTED AMIDES AND THEIR NITROSATED DERIVATIVES DURING THE FRYING OF BACON = RECHERCHES RELATIVES A LA FORMATION POSSIBLE D'AMIDES N-SUBSTITUES ET DE LEURS DERIVES NITROSES LORS DE LA FRITURE DU LARDFOOLADI MH; GRAY JI; PEARSON AM et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 527-530; BIBL. 17 REF.; 2 FIG./1 TABL.Article

INFLUENCE OF HEME PIGMENTS, NITRITE, AND NON-HEME IRON ON DEVELOPMENT OF WARMED-OVER FLAVOR (WOF) IN COOKED MEATIGENE JO; KING JA; PEARSON AM et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 838-842; BIBL. 26 REF.Article

FORMATION OF N-NITROSAMINES IN GID-DEED = FORMATION DE N-NITROSAMINES DANS LE "GID-DEED"EL MABSOUT YE; GRAY JI; ZYLEMA B et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 329-331; BIBL. 24 REF.; 4 TABL.Article

ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSISMAC DONALD B; GRAY JI; STANLEY DW et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 885-904; 5 P.; BIBL. 27 REF.Article

A STATISTICAL EVALUATION OF THREE METHODS FOR MEASURING LIPID OXIDATION IN A MODEL SYSTEMMCDONALD B; GRAY JI; UEBERSAX MA et al.1982; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1982; VOL. 8; NO 1; PP. 21-25; BIBL. 15 REF.Article

EFFECT OF MICROWAVE TREATMENT ON THE MICROSTRUCTURE OF DEHULLED RAPESEEDMAHESHWARI PN; STANLEY DW; VAN DE VOORT FR et al.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 381-384; BIBL. 10 REF.Article

FRACTIONATION AND CHARACTERIZATION OF EDIBLE TALLOWBUSSEY DM; RYAN TC; GRAY JI et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 526-530; BIBL. 11 REF.Article