Search Results - Vara-ubol, S

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  1. 1
    Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

    Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork by Vara-ubol, S., Bowers, J.A.

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  2. 2
    Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate

    Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate by Vara-ubol, S, Bowers, J.A

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  3. 3
    Determination of the Sensory Characteristics of Rose Apples Cultivated In Thailand

    Determination of the Sensory Characteristics of Rose Apples Cultivated In Thailand by Vara-Ubol, S, Chambers, E. IV, Kongpensook, V, Oupadissakoon, C, Yenket, R, Retiveau, A

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  4. 4
    Sensory characteristics of chemical compounds potentially associated with beany aroma in foods

    Sensory characteristics of chemical compounds potentially associated with beany aroma in foods by Vara-Ubol, S, Chambers, E. IV, Chambers, D.H

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  5. 5
    Inhibition of Oxidative Flavor Changes in Meat by a-Tocopherol in Combination with Sodium Tripolyphosphate

    Inhibition of Oxidative Flavor Changes in Meat by a-Tocopherol in Combination with Sodium Tripolyphosphate by Vara-ubol, S, Bowers, JA

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  6. 6
    SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1

    SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1 by VARA‐UBOL, SUNTAREE, CHAMBERS, EDGAR, CHAMBERS, DELORES H.

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  7. 7
    SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS 1

    SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS 1 by VARA‐UBOL, SUNTAREE, CHAMBERS, EDGAR, CHAMBERS, DELORES H.

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