Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry AM Salih, DM Smith, JF Price, LE Dawson Poultry Science 66 (9), 1483-1488, 1987 | 680 | 1987 |
LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS1 AM Salih, JF Price, DM Smith, LE Dawson Journal of Food Quality 12 (1), 71-83, 1989 | 57 | 1989 |
Effect of an edible collagen film overwrap on exudation and lipid oxidation in beef round steak MM Farouk, JF Price, AM Salih Journal of food science 55 (6), 1510-1512, 1990 | 43 | 1990 |
Heat treatment effects on warmed‐over flavor in chicken breast meat DM Smith, AM Salih, RG Morgan Journal of Food Science 52 (4), 842-845, 1987 | 43 | 1987 |
Post‐exsanguination infusion of ovine carcasses: effect on tenderness indicators and muscle microstructure MM Farouk, JF Price, AM Salih Journal of Food Science 57 (6), 1311-1315, 1992 | 38 | 1992 |
Lipid degradation in turkey breast meat during cooking and storage AM Salih, JF Price, DM Smith, LE Dawson Poultry Science 68 (6), 754-761, 1989 | 30 | 1989 |
The effect of postexsanguination infusion of beef on composition, tenderness, and functional properties MM Farouk, JF Price, AM Salih, RJ Burnett Journal of animal science 70 (9), 2773-2778, 1992 | 26 | 1992 |
Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef MM Farouk, JF Price, AM Salih Journal of food science 56 (1), 172-174, 1991 | 18 | 1991 |
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants AM Salih Michigan State University, 1986 | 12 | 1986 |
Identification and quantitation of dimethyl acetals of hexadecanal and octadecanal in turkey breast muscle phospholipids AM Salih, JF Price, DM Smith, LE Dawson Journal of Food Science 53 (2), 654-655, 1988 | 6 | 1988 |