V. L. Smith

Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron

H. Lawless, D. K. Miller, Dennis D. Miller, 1994 .

Dietary Iron in Swine Rations Affects Nonheme Iron and TBARS in Pork Skeletal Muscles

V. L. Smith, J. Kanner, D. Miller, 1994 .

Temporal variations in trihalomethane content of drinking water

James H. Brown, I. Cech, G. F. Bogdan, 1980 .