Found: 29
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Optimization of Gelatin Extraction from Silver Carp Skin.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. E432, doi. 10.1111/j.1750-3841.2009.01328.x
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- Article
Cooking Enhances the Antioxidant Properties of Polyphosphates.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT16, doi. 10.1111/j.1365-2621.2004.tb17850.x
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- Article
THE DEVELOPMENT OF A RELIGIOUS ANIMAL WELFARE CODE AND ITS RELEVANCE FOR CONTEMPORARY CIVIL LAWS.
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- Journal of Animal & Natural Resource Law, 2012, v. 8, p. 65
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- Article
Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1012, doi. 10.1111/j.1365-2621.1998.tb15844.x
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- Article
Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1332, doi. 10.1111/j.1365-2621.1992.tb06850.x
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- Article
Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1337, doi. 10.1111/j.1365-2621.1992.tb06851.x
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- Article
Emulsion stability studies of myosin and exhaustively washed muscle from adult chicken breast muscle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1282, doi. 10.1111/j.1365-2621.1988.tb09257.x
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- Article
Effect of pH and salts on the solubility of egg white protein
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1445
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- Article
A collaborative study to develop a standardized food protein solubility procedure
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1715
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- Article
Effects of antemortem injected crude papain in chicken muscle
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1370
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- Article
A simple method for evaluating textural changes of frozen fish minces
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 292
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- Article
Timed emulsification studies with chicken breast muscle: Whole muscle, low-salt washed muscle and low-salt soluble proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1460
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- Article
Timed emulsification studies with chicken breast muscle: Soluble andinsoluble myofibrillar proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1438
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- Article
Extending shelf-life of fresh wet red hake and salmon using CO{sub}2-O{sub}2 modified atmosphere and potassium sorbate ice at 1 degree C
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1048
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- Article
A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1271
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- Article
Potential application of microbial antagonism to extented storage stability of a flesh type food
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 43
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- Article
Role of chicken breast muscle proteins, in meat emulsion formation: Natural actomyosin, contracted and uncontracted myofibrils
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1978.tb07409.x
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- Article
Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1761, doi. 10.1111/j.1365-2621.1978.tb07408.x
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- Article
Emulsion capacity and timed emulsification of chicken breast muscle myosin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1757, doi. 10.1111/j.1365-2621.1978.tb07407.x
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- Article
Effects of varied zinc copper ratios on egg and plasma cholesterol level in white leghorn hens
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 666
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- Article
Proteolytic enzymes and the functionality of chicken egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 279
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- Article
Action of crude papain on actin and myosin heavy chains isolated from chicken breast muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1159, doi. 10.1111/j.1365-2621.1977.tb14450.x
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- Article
Effects of antioxidants and chelators on the stability of frozen stored mechanically deboned flounder meat from racks after filleting
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 759
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- Article
A process for the preparation of dehydrated salted fish-soy cakes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 765
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- Article
EFFECTS OF DIFFERENT SALTS ON WATER RETENTION AND HEAT INITIATED BINDING PROPERTIES OF COMMINUTED COD MUSCLE.
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- Journal of Food Biochemistry, 1984, v. 8, n. 3, p. 215, doi. 10.1111/j.1745-4514.1984.tb00325.x
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- Article
FACTORS AFFECTING THE SODIUM CHLORIDE EXTRACTABILITY OF MUSCLE PROTEINS FROM CHICKEN BREAST, TROUT WHITE AND LOBSTER TAIL MUSCLES.
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- Journal of Food Biochemistry, 1980, v. 3, n. 4, p. 191, doi. 10.1111/j.1745-4514.1980.tb00775.x
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- Article
MEASURING THE WATER HOLDING CAPACITY OF NATURAL ACTOMYOSIN FROM CHICKEN BREAST MUSCLE IN THE PRESENCE OF PYROPHOSPHATE AND DIVALENT CATIONS.
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- Journal of Food Biochemistry, 1980, v. 3, n. 4, p. 205, doi. 10.1111/j.1745-4514.1980.tb00776.x
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- Article
THE EFFECT OF SODIUM POLYPHOSPHATES AND OF DIVALENT CATIONS ON THE WATER HOLDING CAPACITY OF PRE-AND POST-RIGOR CHICKEN BREAST MUSCLE.
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- Journal of Food Biochemistry, 1980, v. 3, n. 4, p. 213, doi. 10.1111/j.1745-4514.1980.tb00777.x
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- Article
A COMPARISON OF THE WATER HOLDING CAPACITY OF PRE- AND POST-RIGOR CHICKEN, TROUT AND LOBSTER MUSCLE IN THE PRESENCE OF POLYPHOSPHATES AND DIVALENT CATIONS.
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- Journal of Food Biochemistry, 1980, v. 3, n. 4, p. 223, doi. 10.1111/j.1745-4514.1980.tb00778.x
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- Article