PO-1918 Studying radioinduced damage to microvasculature through 3D in-vitro models von Rancati, T., Possenti, L., Mecchi, L., Cicchetti, A., Arrigoni, C., Petta, D., Bersini, S., El Bezawy, R., Doldi, V., Giandini, T., Stucchi, C., Costantino, M.L., Moretti, M.

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Genotoxicity testing of a Salacia oblonga extract von Flammang, A.M., Erexson, G.L., Mecchi, M.S., Murli, H.

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Application of simplified in vitro screening tests to detect genotoxicity of aristolochic acid von Zhang, H., Cifone, M.A., Murli, H., Erexson, G.L., Mecchi, M.S., Lawlor, T.E.

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Hydrogen sulfide, a direct and potentially indirect contributor to cooked chicken aroma von Pippen, E.L, Mecchi, E.P

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Origin of Hydrogen Sulfide in Heated Chicken Muscle von MECCHI, E. P., PIPPEN, E. L., LINEWEAVER, HANS

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Origin and nature of aroma in fat of cooked poultry von Pippen, E.L, Mecchi, E.P, Nonaka, M

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Determination of trace sulfur in fat by combustion and reduction of sulfate to hydrogen sulfide von Pippen, Eldon L, Mecchi, E. P

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Effect of Time Interval Between Slaughter and Evisceration on Quality and Storage Stability of Turkeys von Klose, A.A., Mecchi, E.P., Streeter, I.V., Hanson, H.L.

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Quality and Stability of Turkeys as a Function of Dietary Fat von Klose, A.A., Hanson, H.L., Mecchi, E.P., Anderson, J.H., Streeter, I.V., Lineweaver, Hans

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Dispositif pour la transmission étanche d'un mouvement rotatif à travers une paroi von MECCHI FRANCOIS

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The role of dietary fat in the quality of fresh and frozen storage turkeys von Klose, A. A., Mecchi, E. P., Hanson, H. L., Lineweaver, Hans

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Nouveau procédé de séchage von BRODSKY MICHEL, PAGNY PIERRE, MECCHI FRANCOIS

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Nouveaux dispositifs pour contrôler la température de conservation de produits congelés et emploi de ces dispositifs von BRACONE CLAUDE, GACHOT JEAN, MECCHI FRANCOIS, PIGEOT ALAIN

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