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Ultraviolet Absorbancy of Volatiles as a Measure of Oxidative Flavor Deterioration in Egg Powders by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1964
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Fatty Acid Compsition,and Oxidative Deterioration During Storage,of Fats in Cuts of Beef,Lamb,Pork,and Turkey by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: July 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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