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mehdi salih
mehdi salih
Assis. Prof. of Economics, Administration and economic College, Department of Banking of Finnical
Verified email at uobasrah.edu.iq - Homepage
Title
Cited by
Cited by
Year
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
6801987
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
571989
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
431990
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
431987
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
381992
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
301989
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
261992
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
181991
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants
AM Salih
Michigan State University, 1986
121986
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
61988
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