"Warmed-over Flavor of Meat" - similar Books and Chapters

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Book	Author(s)	Year	Publisher
Warmed-over Flavor of Meat	Allen J. St. Angelo	1987	Academic Press
Death Warmed Over	Lee Martin	January 1, 1991	Worldwide Library
Death warmed over	Martin, Lee	1988	St. Martin's Press
Flavor of Meat and Meat Products	Fereidoon Shahidi	1994	Springer US
Flavor of Meat and Meat Products	F. Shahidi (auth.), Fereidoon Shahidi (eds.)	1994	Springer US
Economy in meat flavor	United States. Department of Agriculture. Radio Service	1933	United States Department of Agriculture, Office of Information, Radio Service
Meat flavor for appetite appeal	United States. Department of Agriculture. Press Service	1936	U.S.D.A. Press Service, Office of Information, and Extension Service
Death Warmed Over (Dan Shamble Zombie P. I. )	Kevin J. Anderson	Aug 28, 2012	Kensington
Death Warmed over: Funeral Food, Rituals & Customs from Around World	Lisa Rogak	June 30, 2004	Ten Speed Press
Death Warmed Up	John Paxton Sheriff	2013	The Crowood Press;Robert Hale
Death warmed up	Marian Babson	1982	Walker
A heart strangely warmed	Louise A. Vernon	1975	Herald Press
Flavor	P. Etievant; Elisabeth Guichard; Christian Salles and Andree Voilley	2016	Woodhead Publishing
Flavor	Rocco DiSpirito	2003	Hyperion
Flavor	Ernest Charlton Crocker	1945	McGraw-Hill Book Company, Inc.
Food for thought: the debate over eating meat	Steve F. Sapontzis
Food for thought: the debate over eating meat /	Sapontzis, S. F.	2004.	Prometheus Books,
Flavor of Normandy	Carole Clements		HEADLINE
Flavor of Tuscany	Vivienne Gonley	April 1996	Book Sales
Flavor of Normandy	Carole Clements	April 1996	Book Sales
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Chapter	Author(s)	Book	Book Authors	Year	Publisher
13 Mechanism Responsible for Warmed-Over Flavor in Cooked Meat		The Maillard Reaction in Foods and Nutrition	George R. Waller and Milton S. Feather (Eds.)	1983	American Chemical Society
“Warmed-Over” Flavor in Meat, Poultry, and Fish Original Research Article<		Advances in Food Research	C.O. Chichester, E.M. Mrak and G.F. Stewart (Eds.)	1977	Elsevier, Academic Press
SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY	H.R. Cross; R. Leu; M.F. Miller	Warmed-over Flavor of Meat	Allen J. St. Angelo	1987	Academic Press
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT	Jane Love	Warmed-over Flavor of Meat	Allen J. St. Angelo	1987	Academic Press
INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS	M.E. Bailey; S.Y. Shin-Lee; H.P. Dupuy; A.J. St. Angelo; J.R. Vercellotti	Warmed-over Flavor of Meat	Allen J. St. Angelo	1987	Academic Press
Flavor of Meat		Nitrite Curing of Meat: The N-Nitrosamine Problemand Nitrite Alternatives	Ronald B. Pegg Ph.D.,	2004	John Wiley & Sons
Death Warmed Over		Bloodsucking Fiends: a love story	Christopher Moore	1995	Simon & Schuster
Borges Warmed Over		Hugging the shore: essays and criticism	Updike, John	2012	Random House Publishing Group
Death Warmed Over		Big babies /	Kinsley, Michael E.	1995.	W. Morrow and Co.,
Flavor of Meat Products	Mónica Flores	Sensory Analysis of Foods of Animal Origin	Leo M.L. Nollet; Fidel Toldrá	2011	Routledge
Flavor of Meat Products	MÓNICA FLORES	Handbook of Processed Meats and Poultry Analysis	Leo M.L. Nollet; Fidel Toldra	2008	Routledge
Red Meat Flavor	Henryk Jelen	Food Flavors: Chemical, Sensory and Technological Properties	Henryk Jelen	2012	Routledge
Cured Meat Flavor	J.I. Gray; A.M. Pearson	Advances in Food Research	C.O. Chichester; E.M. Mrak; B.S. Schweigert	1984	Academic Press
Meat Flavor Compounds		Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors	George Charalambous and Ira Katz (Eds.)	1976	American Chemical Society
Poultry Meat Flavor	Paul L. Dawson; Nick Spinelli	Handbook of Meat, Poultry and Seafood Quality 2e	Terri Boylston; Leo M. L. Nollet	2012	John Wiley & Sons
A warmed over honeymoon		Mary Tudor: Princess, Bastard, Queen	Anna Whitelock	2016	National Geographic Books
warmed over honeymoon 62.		Mary Tudor: England's first queen	Anna Whitelock	2010	Bloomsbury
VIII. "Warmed-Over Charges"		McCarthy and his enemies: the record and its meaning /	Buckley, William F.,; Bozell, L. Brent.	1995.	Distributed to the trade by National Book Network,
INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS	Harold P. Dupuy; Milton E. Bailey; Allen J. St. Angelo; John R. Vercellotti; Michael G. Legendre	Warmed-over Flavor of Meat	Allen J. St. Angelo	1987	Academic Press
Current Status of Meat Flavor	Sharon L. Melton	Quality Attributes of Muscle Foods	Youling L. Xiong; Ho Chi-Tang; Fereidoon Shahidi	1999	Springer US
Chapter	Author(s)	Book	Book Authors	Year	Publisher

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