au.\*:("TANG, S. Z")
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Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditionsTANG, S. Z; OU, S. Y; HUANG, X. S et al.Journal of food engineering. 2006, Vol 77, Num 2, pp 248-253, issn 0260-8774, 6 p.Conference Paper
A stochastic restrictions regression model approach to volume equation estimationMENG, C. H; TANG, S. Z; BURK, T. E et al.Forest science. 1990, Vol 36, Num 1, pp 54-65, issn 0015-749XArticle
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heartTANG, S. Z; KERRY, J. P; SHEEHAN, D et al.Meat science. 2000, Vol 56, Num 3, pp 285-290, issn 0309-1740Article