FREEZE‐DRIED MEAT. III. NON‐OXIDATIVE DETERIORATION OF FREEZE‐DRIED BEEF ^a

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Agriculture, Chemistry, Food Science +6

Hematin compounds and bile pigments

R. Lemberg, J. W. Legge · 1949 · 915 citations

Life Sciences, Biochemistry, Chemistry +11

A MODIFIED PHOTOMETRIC NINHYDRIN METHOD FOR THE ANALYSIS OF AMINO AND IMINO ACIDS

Walter Troll, R. Keith Cannan · Journal of Biological Chemistry · 1953 · 537 citations · Full text

Natural Sciences, Biochemistry, Chemistry +4

Post mortem changes in meat and their possible relation to tenderness together with some comparisons of meat from heifers, bulls, steers, and diethylstilbestrol treated bulls and steers

Eugen Wierbicki, L. E. Kunkle, V. R. Cahill et al. · Food technology · 1956 · 60 citations

Agriculture, Animal Sciences, Poultry Science +13

Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products

S.T. Coulter, Robert Jenness, W. F. Geddes · Advances in food research · 1951 · 41 citations

Agriculture, Dairy Science, Food Science +14