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Author:Larick, D.K.

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4 matching references were found.

Dawson, P.L.; Sheldon, B.W.; Larick, D.K.; Turner, B.E., Role of glycerophosphorylcholine and glycerophosphorylethanolamine in linoleic acid oxidation, J. Agric. Food Chem., 1991, 39, 1, 12-16, https://doi.org/10.1021/jf00001a002 . [all data]

Haney, C.A.; Merkle, J.A.; Larick, D.K., Using GC/MS for the identification of volatile and semi-volatile components in food, MS Application note, 1993, 7. [all data]

Taylor, D.L.; Larick, D.K., Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken, J. Agric. Food Chem., 1995, 43, 9, 2369-2374, https://doi.org/10.1021/jf00057a010 . [all data]

Whetstine, M.E.C.; Parker, J.D.; Drake, M.A.; Larick, D.K., Determining flavor and flavor variability in commercially produced liquid cheddar whey, J. Dairy Sci., 2003, 86, 2, 439-448, https://doi.org/10.3168/jds.S0022-0302(03)73622-4 . [all data]