Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 4
Results: 78
Yields of deep-fat fried chicken parts as affected by preparation, frying conditions and shortening
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1074
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- Article
Water-soluble antioxidant activity of oilseed protein derivatives inmodel lipid peroxidation systems of meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1132, doi. 10.1111/j.1365-2621.1979.tb03464.x
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- Article
Water binding of food constituents as determined by NMR, freezing, sorption and dehydration
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1212
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- Article
Volatile flavor components of fresh and preserved Brussels sprouts grown at different crop spacing
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1183
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- Article
Viscosity changes in carp actomyosin solutions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1106
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- Article
Varietal differences in colorant properties and stability of red beet pigments
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1245
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- Article
Use of a specific-ion electrode (ammonia) in determining the qualityof shrimp
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1052, doi. 10.1111/j.1365-2621.1979.tb03444.x
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- Article
Ultrafiltration of soybean water extracts: Processing characteristics and yields
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1027, doi. 10.1111/j.1365-2621.1979.tb03438.x
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- Article
Total and available lysine determinations using high-pressure liquidchromatography
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 994, doi. 10.1111/j.1365-2621.1979.tb03429.x
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- Article
The pH of 107 varieties of Minnesota-grown tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1008
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- Article
Texture modification of processed apple slices by a postharvest heattreatment
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 998
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- Article
Texture and lipid phase morphology of some processed meats
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1256, doi. 10.1111/j.1365-2621.1979.tb03494.x
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- Article
Storage stability of mechanically deboned sucker (Catostomidae) flesh
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1093
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- Article
Sporicidal activity of hydrogen peroxide and iodophor on the spores of Clostridium sporogenes
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1261
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- Publication type:
- Article
Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1221
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- Publication type:
- Article
Sensory, textural and yield properties of a combination ham extendedwith isolated soy protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1049
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- Article
Sensory properties, proximate analysis and cooking losses of meat loaves extended with chickpea meal or textured soy protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1191, doi. 10.1111/j.1365-2621.1979.tb03478.x
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- Article
Safflower protein isolates: Functional properties in simple systems and breads
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1022, doi. 10.1111/j.1365-2621.1979.tb03437.x
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- Article
Revision of the formula method tables for thermal process evaluation
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 954
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- Article
Some characteristics of an endo-pectate lyase produced by a thermophilic bacillus isolated from olives
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1156, doi. 10.1111/j.1365-2621.1979.tb03471.x
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- Article
Reaction of nitrite with tryptophyl residues of protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1144, doi. 10.1111/j.1365-2621.1979.tb03467.x
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- Article
Radiometric measurement of food quality--A review
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 949, doi. 10.1111/j.1365-2621.1979.tb03420.x
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- Article
Quick-cooking winged beans (Psophocarpus tetragonolobus)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1004, doi. 10.1111/j.1365-2621.1979.tb03432.x
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- Article
Protein value of Candida tropicalis ATCC 1369 and of corn residue used in the production of the yeast
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1197
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- Publication type:
- Article
Protein quality of spray-dried whole milk and of casein in young adult humans using a short-term nitrogen balance index assay
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1136
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- Article
Protein and amino acid composition of cottonseed flour fermented with selected filamentous fungi
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1178, doi. 10.1111/j.1365-2621.1979.tb03475.x
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- Article
Preparation of full-flat soy flour by conditioning, heating and grinding
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1017
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- Article
Physical changes during ripening of silver bananas
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1254
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- Article
Plate waste of bacon cured with and without sodium nitrite
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1260
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- Article
Plasma protein isolate effects on physical characteristics of all-meat and extended frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1041
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- Article
Plasma protein isolate and textured soy protein in ground beef formulations
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1032
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- Article
Physico-chemical and functional properties of cowpea powders processed to reduce beany flavor
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1235, doi. 10.1111/j.1365-2621.1979.tb03488.x
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- Article
Prediction of freezing times for foods in rectangular packages
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 964, doi. 10.1111/j.1365-2621.1979.tb03423.x
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- Article
Occurrence and control of Salmonella in freshwater catfish
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1067
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- Article
Nutrient composition of canned beets and tomatoes grown in a subtropical area
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1001
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- Publication type:
- Article
Nomographs to determine alterations of essential components in leafyproducts during thermal treatment in water
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1169, doi. 10.1111/j.1365-2621.1979.tb03473.x
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- Article
Neutral proteinase of carp muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1110
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- Article
Moisture, fat, protein and mineral content of mechanically deboned poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1070, doi. 10.1111/j.1365-2621.1979.tb03449.x
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- Article
Modified gas atmospheres and changes in beef during storage
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1036
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- Article
Mathematical modeling of the visco-elastic characteristics of egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1123, doi. 10.1111/j.1365-2621.1979.tb03462.x
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- Article
Lipid composition of dark and white muscle from white sucker (Catostomus commersoni)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1101
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- Article
Lipid changes during processing and storage of sweet potato flakes
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1186, doi. 10.1111/j.1365-2621.1979.tb03477.x
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- Article
Lectins from red kidney beans: Radiation effects on agglutinating and mitogenic activity
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1194, doi. 10.1111/j.1365-2621.1979.tb03479.x
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- Article
Isoascorbate level and botulinal inhibition in perishable canned cured meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1147
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- Article
Irradiation of Onion Powder: Effects on taste and aroma characteristics
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 971
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- Article
Irradiation of Onion Powder: Effect on microbiology
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 975
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- Article
Gross composition, sensory evaluation, and cold storage stability ofunderutilized deep sea Pacific rattail fish, Coryphaenoides acrolepis
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1044
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- Publication type:
- Article
Influence of prerigor and postrigor muscle on the bacteriological and quality characteristics of pork sausage
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1055, doi. 10.1111/j.1365-2621.1979.tb03445.x
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- Article
Influence of carcass weight, sex and breed on consumer acceptance oflamb
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1063, doi. 10.1111/j.1365-2621.1979.tb03447.x
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- Article
Identification and measurement of the resistance to abscission of intact or unit kernels of sweet corn
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 982
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- Article