Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 6
Results: 27
Bacterial Studies on Irradiated Tropical Fish-Bombay Duck ( Harpodon nehereus).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 711, doi. 10.1111/j.1365-2621.1967.tb00871.x
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Calorimetric Determination of Volatile Reducing Substances.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 616, doi. 10.1111/j.1365-2621.1967.tb00847.x
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Volatiles from Injured and Uninjured Valencia Oranges at Different Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 656, doi. 10.1111/j.1365-2621.1967.tb00857.x
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Effect of Low-Level Radiation on the Proteolytic Activity of Bacteria in Oysters.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 678, doi. 10.1111/j.1365-2621.1967.tb00862.x
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Thin-Layer Chromatographic Study on the Lipid Components of Cocoa Beans and Cocoa Butter.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 609, doi. 10.1111/j.1365-2621.1967.tb00845.x
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A Probable Flavoring Principle in Vegetable-Protein Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 611, doi. 10.1111/j.1365-2621.1967.tb00846.x
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Determination of 4,6-Dinitro-o-set-butylphenol Residues in Fruits and Almonds by Electron-Capture Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 691, doi. 10.1111/j.1365-2621.1967.tb00865.x
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Determination of Calcium and Magnesium in Meat.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 622, doi. 10.1111/j.1365-2621.1967.tb00849.x
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Apparent Diffusivity in Honey-Water System.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 633, doi. 10.1111/j.1365-2621.1967.tb00852.x
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Effect of Storage and Cooking on Qualities of Loin and Top-Wound Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 637, doi. 10.1111/j.1365-2621.1967.tb00853.x
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- Article
Irradiation Effects on the Ripening of Kent Mangoes.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 702, doi. 10.1111/j.1365-2621.1967.tb00869.x
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- Article
Composition of Lipids in Some Beef Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 650, doi. 10.1111/j.1365-2621.1967.tb00856.x
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Rosé Wine Color Preference and Preference Stability by an Experienced and an Inexperienced Panel.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 706, doi. 10.1111/j.1365-2621.1967.tb00870.x
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- Article
Effect of Ionizing Radiations on Resting Conidia of Aspergillus flavus.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 694, doi. 10.1111/j.1365-2621.1967.tb00866.x
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Precursors of Chocolate Aroma: Studies in the Degradation of Amino Acids during the Roasting of Accra Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 625, doi. 10.1111/j.1365-2621.1967.tb00850.x
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Apple Anthocyanins: Identification of Cyanidin-7-Arabinoside.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 647, doi. 10.1111/j.1365-2621.1967.tb00855.x
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Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 618, doi. 10.1111/j.1365-2621.1967.tb00848.x
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Volatiles from Oranges.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 698, doi. 10.1111/j.1365-2621.1967.tb00868.x
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A Statistical Method for the Analysis of Peppermint Oils and Other Complex Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 629, doi. 10.1111/j.1365-2621.1967.tb00851.x
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Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 669, doi. 10.1111/j.1365-2621.1967.tb00860.x
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Some Volatile Components of Vitis Vinifera Variety White Riesling.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 660, doi. 10.1111/j.1365-2621.1967.tb00858.x
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An Objective Evaluation of Changes in Firmness of Ripening Bananas Using a Sonic Technique.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 642, doi. 10.1111/j.1365-2621.1967.tb00854.x
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A Procedure for Gas Chromatographic Analysis of Free Amino Acids in Meats.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 682, doi. 10.1111/j.1365-2621.1967.tb00863.x
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Some Volatile Components of Vitis Vinifera Variety White Riesling. 2. Organic Acids Extracted from Wine.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 664, doi. 10.1111/j.1365-2621.1967.tb00859.x
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Methods for Estimating Oxygen Demand of Liquid Peach Waste.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 675, doi. 10.1111/j.1365-2621.1967.tb00861.x
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Changes in Fish Proteins Caused by Storage in Saline Solution and Their Inhibition by Phosphates.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 686, doi. 10.1111/j.1365-2621.1967.tb00864.x
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Nomenclature of Ylangene, Copaene and Cubebene.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 6, p. 697, doi. 10.1111/j.1365-2621.1967.tb00867.x
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