Statistics
Publications
3
Citations
192
H-Index
3
Active since
2001
Affiliations
University of Connecticut(Current)
A.L Phillips is an author at University of Connecticut specializing in food chemistry, food science, and meat texture.
Publications per year
2001–2003
3
3
Porcine oxymyoglobin and lipid oxidation in vitro
S Lee, A.L Phillips, D.C. Liebler et al. · Meat Science · 2003 · 70 citations
Effect of erythorbic acid on cooked color in ground beef
A.L Phillips, R.A. Mancini, Qun Sun et al. · Meat Science · 2001 · 37 citations
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