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INFLUENCE OF MICROORGANISMS ON THE CARBONYL COMPOUNDS OF CHICKEN TISSUEMOERCK KE; BALL HR JR.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 854-859; BIBL. 37 REF.Article

FORMATION OF MONOCARBONYL COMPOUNDS IN CHICKEN TISSUEMOERCK KE; BALL HR JR.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 3; PP. 514-519; BIBL. 37 REF.Article

LIPID AUTODIXATION IN MECHANICALLY DEBONED CHICKEN MEAT = AUTOXYDATION DES LIPIDES DE LA CHAIR DE POULET APRES DESOSSAGE MECANIQUEMOERCK KE; BALL HR JR.1974; J. FOOD SCI.; U.S.A.; DA. 1974; VOL. 39; NO 5; PP. 876-879; BIBL. 20 REF.Article

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