Found: 60
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Thermostable polygalacturonase secreted by Sclerotinia fructigena
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 423, doi. 10.1111/j.1365-2621.1975.tb02220.x
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- Article
Swine pancreatic lipase activity at low temperatures
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 310
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- Article
Study of milk clotting by an enzyme from ash gourd (Benincasa cerifera)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 413, doi. 10.1111/j.1365-2621.1975.tb02215.x
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- Article
The origin of tan{sup}- a/b
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 412, doi. 10.1111/j.1365-2621.1975.tb02214.x
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The design of experiments for shelf life study
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 399, doi. 10.1111/j.1365-2621.1975.tb02211.x
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- Article
Wine and vinegar production from tropical fruits
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 262
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- Article
Volatile components of Eugenia jambos L., Rose-apple
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 421, doi. 10.1111/j.1365-2621.1975.tb02219.x
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Structural functions of taste in the sugar series. Sugar-amino acid interaction as an index of sugar sweetness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 390, doi. 10.1111/j.1365-2621.1975.tb02209.x
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- Article
Storage stability of 55 degree Brix orange juice concentrate aseptically packaged in plastic and glass containers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 433, doi. 10.1111/j.1365-2621.1975.tb02225.x
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- Article
Reduction of suspended solids in vegetable canning waste effluents by coagulation with chitosan
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 297, doi. 10.1111/j.1365-2621.1975.tb02187.x
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Spores of thermophilic bacteria in soil
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 384
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- Article
Pyridine catalysis of ascorbate reduction of metmyoglobin
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 435, doi. 10.1111/j.1365-2621.1975.tb02226.x
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- Article
Sanitation of a biocatalytic reactor used for hydrolysis of acid whey
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 291
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- Article
Refrigerated storage of fresh cranberries
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 259, doi. 10.1111/j.1365-2621.1975.tb02177.x
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Statistical models for shelf life failures
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 404, doi. 10.1111/j.1365-2621.1975.tb02212.x
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- Article
Production of yeast protein from crude lactose by Saccharomyces fragilis. Batch culture studies
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 336
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- Article
Quality evaluation of canned fruit cocktail experimentally processedby Steriflamme
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 257
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- Article
Residual coagulants in whey
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 282
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- Article
Protein quality of soy protein-lipid films (yuba) and derived fractions
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 425
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- Article
On the bitter-masking activity of a glutamic acid-rich oligopeptide fraction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 367
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- Article
Quantitative determination of soybean protein in fresh and cooked meat-soy blends
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 380, doi. 10.1111/j.1365-2621.1975.tb02206.x
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- Article
Preparation and characterization of trypsin immobilized on Tygon tubing
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 288, doi. 10.1111/j.1365-2621.1975.tb02185.x
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Preparation and aeration properties of an enzyme modified, succinylated fish protein
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 327
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Physical changes in irradiated trout (Salmo gairdneri)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 319
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Protective effects of dietary fiber in rats fed toxic doses of sodium cyclamate and polyoxyethylene sorbitan monostearate (Tween 60)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 357, doi. 10.1111/j.1365-2621.1975.tb02201.x
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Off on a tangent
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 410, doi. 10.1111/j.1365-2621.1975.tb02213.x
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Isolation and identification of nitrosoproline in uncooked bacon
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 427
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- Article
Influence of lactic cultures on the biochemical, bacterial and organoleptic changes in beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 314
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- Article
Influence of carbon dioxide upon the metabolism of Pseudomonas aeruginosa
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 362, doi. 10.1111/j.1365-2621.1975.tb02202.x
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- Article
Identification and determination of sugars in some tropical fruit products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 419, doi. 10.1111/j.1365-2621.1975.tb02218.x
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Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 240
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Gel characterization with the Weissenberg rheogoniometer: Application to carrageenan gels
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 394
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- Article
Amino acid composition of proteins in peach alcohol insoluble solids
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 436, doi. 10.1111/j.1365-2621.1975.tb02227.x
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Antimicrobial effects of butylated hydroxyanisole (BHA)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 349
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- Article
Heat-stable nuclease for assessment of staphylococcal growth and likely presence of enterotoxins in foods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 352, doi. 10.1111/j.1365-2621.1975.tb02200.x
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- Article
Apparent odor thresholds of polyamines in water and 2% soybean flourdispersions
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 274, doi. 10.1111/j.1365-2621.1975.tb02181.x
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Fortification of dry soybean-based foods with DL-methionine
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 266
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Flame sterilization of canned foods. An Overview
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 246, doi. 10.1111/j.1365-2621.1975.tb02173.x
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- Article
Enzyme immobilized in a membrane sandwich reactor
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 431
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- Article
Enhancement of specific waste water treatment by the uncoupler 2,4-dinitrophenol
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 302
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Destruction of ascorbic acid as a function of water activity
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 370
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- Article
Effect of selected roasting parameters on the acceptability of cooked, sliced, freeze-dried beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 231
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- Article
Effect of pressurized gas-freezing pretreatment on the shrinkage of potatoes during air drying
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 244
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Effect of blending time, salt, phosphate and hot-boned beef on binding strength and cook yield of beef rolls
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 227, doi. 10.1111/j.1365-2621.1975.tb02168.x
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Effect of additives, processing techniques and frozen storage on texture of shrimp
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 322
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- Article
Effect of a protected lipid supplement on flavor properties of sheepmeats
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 236
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- Article
Blue cheese flavor by microbial lipases and mold spores utilizing whey powder, butter and coconut fats
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 285, doi. 10.1111/j.1365-2621.1975.tb02184.x
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- Article
Creatine thresholds and implications for flavor of meat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 429, doi. 10.1111/j.1365-2621.1975.tb02223.x
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Consumer perceptions of rice and related products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 277, doi. 10.1111/j.1365-2621.1975.tb02182.x
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Comparison of postmortem treatments for improving tenderness of beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 223
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