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2010 | 3 |
2011 | 1 |
2024 | 0 |
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Page 1
Effect of inclusion of salmon roe on characteristics of salmon baby food products.
J Food Sci. 2010 May;75(4):S231-6. doi: 10.1111/j.1750-3841.2010.01589.x.
J Food Sci. 2010.
PMID: 20546426
Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.
DeSantos FA, Ramamoorthi L, Bechtel P, Smiley S, Brewer MS.
DeSantos FA, et al.
J Food Sci. 2010 Aug 1;75(6):S279-85. doi: 10.1111/j.1750-3841.2010.01709.x.
J Food Sci. 2010.
PMID: 20722949
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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS.
Kulkarni S, et al. Among authors: desantos fa.
Meat Sci. 2011 May;88(1):139-44. doi: 10.1016/j.meatsci.2010.12.014. Epub 2010 Dec 10.
Meat Sci. 2011.
PMID: 21193269
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