Arthur M. Spanier

Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose)

A. M. Spanier, Fidel Toldrá, F. Toldrá, 1999 .

Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

A. M. Spanier, Arthur M. Spanier, Terri D. Drumm, 1991 .

Flavor of fresh-cut Gala apples in barrier film packaging as affected by storage time.

A. M. Spanier, K. C. Gross, Karen L. Bett, 2001 .