EFFECT OF FERMENTATION, PROCESSING AND STORAGE ON LIPID COMPOSITION OF SAUERKRAUT = EFFET DE FERMENTATION, FABRICATION ET CONSERVATION SUR LA COMPOSITION DES LIPIDES DE LA CHOUCROUTEPENG AC.1975; J. SCI. FOOD AGRIC., SCI.; G.B.; DA. 1975; VOL. 26; NO 9; PP. 1325-1332; BIBL. 21 REF.Article

LIPID COMPOSITION OF "CONCORD" GRAPES. = COMPOSITION EN LIPIDES DES RAISINS "CONCORDE"HIGGINS PA; PENG AC.1976; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1976; VOL. 27; NO 1; PP. 32-35; BIBL. 28 REF.Article

A RESEARCH NOTE. PRODUCTION AND TEXTURAL PROPERTIES OF SOY-CHEESE WHEY CURD = NOTE DE RECHERCHE. PREPARATION ET PROPRIETES TEXTURALES DES CAILLES DE LACTOSERUM ET DE SOJAWU HM; PENG AC.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1562-1563; BIBL. 5 REF.; 2 TABL.Article

EFFECT OF MATURATION ON THE LIPID CONTENT OF CONCORD GRAPES.BAUMAN JA; GALLANDER JF; PENG AC et al.1977; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1977; VOL. 28; NO 4; PP. 241-244; BIBL. 19 REF.Article

QUALITATIVE ALTERATION OF PHOSPHOLIPIDS IN BEEF PATTIES COOKED AFTER VACUUM AND NONPACKAGED, FROZEN STORAGEGOKLAP HY; OCKERMAN HW; PLIMPTON RF et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 19-22; BIBL. 33 REF.Article