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Relative Taste Intensities of Selected Sugars and Organic Acids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 726, doi. 10.1111/j.1365-2621.1963.tb01680.x
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- Article
Staphylococci in Food and Food Intoxication A Review and an Appraisal of Phage Typing Results.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 692, doi. 10.1111/j.1365-2621.1963.tb01677.x
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- Article
The Carotenoids of Italian Prunes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 623, doi. 10.1111/j.1365-2621.1963.tb01665.x
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- Article
Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 663, doi. 10.1111/j.1365-2621.1963.tb01671.x
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- Article
Techniques for Odor Measurement: Olfactometric vs. Sniffing.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 719, doi. 10.1111/j.1365-2621.1963.tb01679.x
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- Article
Some Properties of Acetoin-2,4-dinitrophenylhydrazone.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 685, doi. 10.1111/j.1365-2621.1963.tb01675.x
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- Article
Determination of Malonaldehyde by Ultraviolet Spectrophotometry.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 627, doi. 10.1111/j.1365-2621.1963.tb01666.x
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- Article
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting 1. CIPC (Isopropyl-N-3-Chlorophenyl Carbamate) Treatments.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 649, doi. 10.1111/j.1365-2621.1963.tb01669.x
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- Article
The Organic Constituents of Food. II. Celery.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 640, doi. 10.1111/j.1365-2621.1963.tb01668.x
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- Article
Electron Microscopy of Post-Mortem Changes in Porcine Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 680, doi. 10.1111/j.1365-2621.1963.tb01674.x
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- Article
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 655, doi. 10.1111/j.1365-2621.1963.tb01670.x
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- Article
Modification of Radiolethality by Vitamin K<sub>5</sub> and Certain Analogs in Model Systems and in Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 687, doi. 10.1111/j.1365-2621.1963.tb01676.x
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- Article
Effect of Pre-Slaughter Treatments on the Chemical Composition of Various Beef Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 669, doi. 10.1111/j.1365-2621.1963.tb01672.x
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- Article
Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 741, doi. 10.1111/j.1365-2621.1963.tb01682.x
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- Article
Variability of Taste Perception.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 734, doi. 10.1111/j.1365-2621.1963.tb01681.x
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- Article
Non-Enzymic Browning. Development of Chromophores in the Glucose-Glycine and Sucrose-Glycine Systems.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 631, doi. 10.1111/j.1365-2621.1963.tb01667.x
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- Article
Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapes.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 617, doi. 10.1111/j.1365-2621.1963.tb01664.x
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- Article
The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 711, doi. 10.1111/j.1365-2621.1963.tb01678.x
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- Article
Protein Solubility as Influenced by Physiological Conditions in the Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 675, doi. 10.1111/j.1365-2621.1963.tb01673.x
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- Article