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7 research outputs found
Role of vitamin B12 in nucleic acid metabolism
Author
A.J. Siedler
B.S. Schweigert
F.A. Nayder
O.F. Batzer
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
Incorporation of labelled cytidine into rat-liver RNA
Author
B.S. Schweigert
Batzer
+12 more
Chargaff
Hotchkiss
McNutt
O.F. Batzer
Reichard
Reichard
Rose
Schmidt
Vischer
Volkin
Wong
Wong
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
FLAVOR SENSITIVITY OF SELECTED ANIMAL PROTEIN FOODS TO GAMMA RADIATION
Author
Batzer O.F.
Coleby B.
+6 more
Graikoski J.T.
Hannan R.S.
Huber W.
Merritt C. Jr.
Steel R.G.D.
Thornley M.J.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating
Author
A.O.A.C.
Batzer O.F.
+8 more
Jones N.R.
Kuninaka A.
Kuninaka A.
Lento H.G.
Macy R.L.
Macy R.L.
Macy R.L.
Wagner J.R.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
DEVELOPMENT OF A SYNTHETIC MEAT FLAVOR MIXTURE BY USING SURFACE RESPONSE METHODOLOGY
Author
Batzer O.F.
Batzer O.F.
+30 more
Bodrero K.O.
Bouthilet R.J.
Caul J.F.
Chang C.S.
Dannert R.D.
Eastoe J.E.
Fujimaki M.
Herz K.O.
Hornstein I.
Hsieh Y.P.C.
Klose A.A.
Kuninaka A.
Macy R.L.
Macy R.L.
Macy R.L.
Mecchi E.P.
Minor L.J.
Mussinan C.
Nakajima N.
Pearson A.M.
Pearson A.M.
Pearson A.M.
Pepper F.H.
Pepper F.H.
Peryam D.R.
Pippen E.L.
Wasserman A.E.
Wasserman A.E.
Wasserman A.E.
Zaika L.L.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
RELATIONSHIPS OF SERUM, MUSCLE AND SUBCUTANEOUS LIPIDS TO BEEF CARCASS TRAITS AND FLAVOR
Author
Ballard F.J.
Batzer O.F.
+13 more
Bligh E.G.
Campbell A.M.
Haecker T.L.
Hammond J.
Hilditch T.P.
Hornstein I.
Hornstein I.
Hornstein I.
Masoro E J.
Siedler A.
Terrell R.N.
Yang S.P.
Yueth M.H.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef
Author
AOAC
Batzer O.F.
+16 more
Bendall J.R.
Bender A.E.
Gat'Ko N.N.
Hornstein I.
Hornstein I.
Hornstein I.
Hughes R.B.
Korschgen B.M.
Kramlich W.E.
Macy R.L.
Macy R.L.
Russell M.S.
Snedecor G.W.
Wasserman A.E.
Williams R.J.
Zaika L.L.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
No full text
No full textNo full text