Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST-Pasteurized, Single-Strength Orange Juice von TRAMMELL, D. J., DALSIS, D. E., MALONE, C. T.

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Characterization of aminosaccharins in commercial sodium saccharin produced by the Maumee process von Radford, T., Cook, J.M., Dalsis, D.E., Wolf, E., Voigt, M.

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Measurement of Oxygen, Nitrogen, and Carbon Dioxide in Beverage Headspace von Cook, Joanne M., Karelitz, Richard L., Dalsis, David E.

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Analysis of formaldehyde in shrimp by high-pressure liquid chromatography von Radford, Terence, Dalsis, David E

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Lectins in grain sorghum (Sorghum bicolor (L.) Moench) von Radford, T, Dalsis, DE

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VERFAHREN ZUR UNTERSCHEIDUNG ZWISCHEN VERSCHMUTZTEN UND NICHT-VERSCHMUTZTEN BEHAELTERN von PLESTER, GEORGE, D-4300 ESSEN 18, DE, LEDDON, E., WARREN, MARIETTA, GA 30064, US, DALSIS, E., DAVID, MARIETTA, GA 30062, US

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