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Gamma Irradiation and Enriched CO<sub>2</sub> Atmosphere Storage Effects on the Light-induced Greening of Potatoes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 533, doi. 10.1111/j.1365-2621.1968.tb03668.x
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- Article
Gamma Irradiation Influence on the Storage and Nutritional Quality of Mushrooms.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 540, doi. 10.1111/j.1365-2621.1968.tb03670.x
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- Article
Penetration Gradients of Sodium Nitrite and Sodium Tripolyphosphate in Haddock Fillets.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 504, doi. 10.1111/j.1365-2621.1968.tb03664.x
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- Article
Formation of N-Substituted Pyrrole-2-Aldehydes in the Browning Reaction Between D-Xylose and Amino Compounds.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 445, doi. 10.1111/j.1365-2621.1968.tb03651.x
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- Article
Comparison of Sarcomere Length to Other Predictors of Beef Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 456, doi. 10.1111/j.1365-2621.1968.tb03654.x
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- Article
Intestinal Flora and Chicken Flavor.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 543, doi. 10.1111/j.1365-2621.1968.tb03671.x
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- Article
Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 514, doi. 10.1111/j.1365-2621.1968.tb03666.x
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- Article
Alcohol: NAD Oxidoreductase (E. C. 1.1.1.1.) from Peas.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 525, doi. 10.1111/j.1365-2621.1968.tb03667.x
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- Article
Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in Turkeys.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 450, doi. 10.1111/j.1365-2621.1968.tb03652.x
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- Article
Co-dried Carbohydrates Effect on the Performance of Egg Yolk Solids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 507, doi. 10.1111/j.1365-2621.1968.tb03665.x
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- Article
Intensity - Concentration Relationships for Sugar and Salt Solutions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 483, doi. 10.1111/j.1365-2621.1968.tb03660.x
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- Article
Biological Degradation of Chlorophyll in a System Using Bell Peppers ( Capsicum frutescens).
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 547, doi. 10.1111/j.1365-2621.1968.tb03672.x
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- Article
Salting and Drying Fish. 3. Diffusion of Water.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 499, doi. 10.1111/j.1365-2621.1968.tb03663.x
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- Article
Tolerance of Bacteria for Quaternary Ammonium Compounds.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 536, doi. 10.1111/j.1365-2621.1968.tb03669.x
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- Article
Limonin Monolactone, the Nonbitter Precursor Responsible for Delayed Bitterness in Certain Citrus Juices.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 488, doi. 10.1111/j.1365-2621.1968.tb03661.x
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- Article
Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 471, doi. 10.1111/j.1365-2621.1968.tb03658.x
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- Article
Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 453, doi. 10.1111/j.1365-2621.1968.tb03653.x
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- Article
Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 468, doi. 10.1111/j.1365-2621.1968.tb03657.x
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- Article
Arbutin and a Related Glucoside in Immature Pear Fruit.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 461, doi. 10.1111/j.1365-2621.1968.tb03655.x
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- Article
Calcium and Oxalate Ions Effect on the Texture of Canned Apricots.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 493, doi. 10.1111/j.1365-2621.1968.tb03662.x
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- Article
Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 464, doi. 10.1111/j.1365-2621.1968.tb03656.x
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- Article
Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 5, p. 479, doi. 10.1111/j.1365-2621.1968.tb03659.x
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- Article