1. Lipid oxidation in precooked beef preserved by refrigeration, freezing, and irradiation;Chang;Food Technol.,1961
2. Code of Federal Regulations, 1973. Title 9, part 381.147, chapter III, subchapter C. January 1.
3. Sodium chloride effect on autoxidation of the lard component of a gel;Ellis;J. Food Sci.,1970
4. Flavor changes in reheated chicken;Harris;J. Food Sci.,1972
5. Development of rancidity during short-time storage of cooked poultry meat;Jacobson;J. Agric. Food Chem.,1970