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Publications by A. M. Tapian
Influence of Carcass Fat Iodine Value and Packaging Type on Shelf-Life of Bacon Slices Packaged for Hotels, Restaurants, and Institutions (HRI)
Kansas Agricultural Experiment Station Research Reports
Related publications
Impact of Dietary Fat Intake on Carcass Iodine Value and Pork Fat Quality
Effect of In-Bag Carcass Decontamination Method on Shelf Life of Whole Chicken Carcasses Packaged in Plastic Bag
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Salvia Officinals L. HERB QUALITY AND SHELF LIFE AS AFFECTED BY PACKAGING TYPE AND KEEPING CONDITIONS ON SHELF
Journal of Productivity and Development
Generating Equations Using Meta-Analyses to Predict Iodine Value of Pork Carcass Back, Belly, and Jowl Fat
Kansas Agricultural Experiment Station Research Reports
Shelf-Life of Pumpkin Fruit Slices, Flour and Blended Products
International Journal of Food Science and Biotechnology
Combined Effect of the Spice and the Packaging Method on Lamb Burgers Shelf-Life Made With High Value Cuts
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Influence of the Pasteurization Conditions on Sugarcane Juice Packaged in Glass Packaging
Revista do Congresso Sul Brasileiro de Engenharia de Alimentos
Shelf Life of Fresh-Cut Spinach as Affected by Chemical Treatment and Type of Packaging Film
Brazilian Journal of Chemical Engineering
Chemical Engineering
Evaluation of Iodine Value Product and Dietary Linoleic Acid as a Predictor of Carcass Iodine Value Under Commercial Conditions
