Found: 101
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Calcium uptake and ATPase activity by sarcoplasmic reticulum of red and white poultry muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 662
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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
Sensory characteristics and microbiological evaluation of stored mechanically tenderized beef semimembranosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 670, doi. 10.1111/j.1365-2621.1978.tb02389.x
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- Article
Factors affecting the formation of nitrate from added nitrite in model systems and cured meat products
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 673, doi. 10.1111/j.1365-2621.1978.tb02390.x
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- Article
Effect of age and anatomical location on composition of bovine bone
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 677
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- Article
Postmortem aging of bovine muscle: A comparison of two preparation techniques for electron microscopy
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 680
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- Article
Effect of endocellular enzymes from Pseudomonas fragi on the color of beef and aqueous beef extract
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 684
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- Article
Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 689
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- Article
Evaluation of protein quality of five varieties of lentils using Tetrahymena pyriformis W
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 694
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- Article
Formation of volatile flavor compounds in green beans from linoleic and linolenic acids
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 698
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- Article
Effect of potato virus X on enzymatic darkening and lipid content ofpotatoes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 703
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- Article
Temporary anoxia as a means of preventing sugar accumulation in potato tubers during storage at 4 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 706
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- Article
Carotene oxidizing factors in red pepper fruits (Capsicum annuum L.): Oleoresin cellulose solid model
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 709, doi. 10.1111/j.1365-2621.1978.tb02399.x
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- Article
Textural changes in canned apricots in the presence of mold polygalacturonase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 713, doi. 10.1111/j.1365-2621.1978.tb02400.x
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- Article
Changes in nonvolatile acids and other chemical constituents of New York State grapes and wines during maturation and fermentation
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 717, doi. 10.1111/j.1365-2621.1978.tb02401.x
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- Article
Purification and characterization of endopolygalacturonase from Rhizopus arrhizus
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 721, doi. 10.1111/j.1365-2621.1978.tb02402.x
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- Article
Freeze-etch ultrastructure of waxy maize and acid hydrolyzed waxy maize starch granules
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 727
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- Article
Effects of ethoxyquin on aflatoxin producing strains of Aspergillus parasiticus and A. flavus
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 731
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- Article
Detection of staphylococcal enterotoxin B by affinity radioimmunoassay
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 735
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- Article
{gamma} Glutamyl dipeptide content in soybean protein products and other commodities
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 740
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- Article
Method for the measurement of phenols associated with the smoky hammy flavor defect of cocoa beans and chocolate liquor
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 743
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- Article
Formulation and characteristics of low ester gels from sunflower pectin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 746, doi. 10.1111/j.1365-2621.1978.tb02408.x
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- Article
Evaluation of kinetic model for reactions in moisture sensitive products using dynamic storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 750, doi. 10.1111/j.1365-2621.1978.tb02409.x
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- Article
Relationship of water activity to moisture content in tree nuts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 754, doi. 10.1111/j.1365-2621.1978.tb02410.x
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- Article
Extracellular microbial polysaccharide production by fermentation onwhey or hydrolyzed whey
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 756, doi. 10.1111/j.1365-2621.1978.tb02411.x
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- Article
Functional properties of various fibers: Physical properties
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 759
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- Article
Factors affecting the autoxidation of lipids in mechanically debonedfish
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 764, doi. 10.1111/j.1365-2621.1978.tb02413.x
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- Article
Texturized cottonseed and soy flours: A microscopic analysis
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 767
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- Article
Rheological properties of spinnability of single-cell protein/additive mixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 772
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- Article
Microscopic structure of textured cottonseed flour blends
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 775
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- Article
Formation of single cell protein filament with hydrocolloids
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 780
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- Article
Density separation of protein from oat flour in nonaqueous solvents
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 783
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- Article
Influence of para hydroxybenzoic acid esters on the growth and toxinproduction of Clostridium botulinum 10755A
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 787, doi. 10.1111/j.1365-2621.1978.tb02419.x
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- Article
Coprecipitation of cheese whey with soybean and cottonseed proteins using acid and heat treatment
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 790, doi. 10.1111/j.1365-2621.1978.tb02420.x
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- Article
Effect of methionine and N-acetylmethionine fortification on the flavor of soy bread and soy milk
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 793, doi. 10.1111/j.1365-2621.1978.tb02421.x
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- Article
Stability of alpha and gamma tocopherol: FE 3 and CU 2 interactions
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 797
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- Article
A method for determining lactose and sucrose contents in ice cream
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 799, doi. 10.1111/j.1365-2621.1978.tb02423.x
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- Article
Effect of tocopherol formulations on the inhibition of nitrosopyrrolidine formation in model systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 801
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- Article
Bacterial growth in whole egg and egg substitutes including inoculation with Staphylococcus aureus and Clostridium perfringens
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 803, doi. 10.1111/j.1365-2621.1978.tb02425.x
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- Article
Mechanical fish deboners: Influence of various perforation sizes on bone content and texture of minced fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 807, doi. 10.1111/j.1365-2621.1978.tb02426.x
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- Article
Sardine-like products from Lake Michigan alewives (Alosa pseudoharengus)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 810
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- Article
Binding of meat pieces: Objective and subjective assessment of restructured steakettes containing added myosin and/or sarcoplasmic protein
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 815
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- Article
Blade tenderization of steer, cow and bull beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 819, doi. 10.1111/j.1365-2621.1978.tb02429.x
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- Article
Postmortem aging of beef carcasses
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 823, doi. 10.1111/j.1365-2621.1978.tb02430.x
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- Article
Ground beef exposed to radiant energy: Effects of fat and BHA on color
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 827
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- Article
Texturized soy protein in beef loaves: Cooking Losses, flavor, juiciness and chemical composition
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 830
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- Article
Beef thawing and cookery methods. Effect of thawing and cookery methods, time in storage and breed on the microbiology and palatability of beef cuts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 834
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- Article
Effects of post cooking sample temperature on sensory and shear analysis of beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 839, doi. 10.1111/j.1365-2621.1978.tb02434.x
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- Article
Influence of liquid nitrogen, liquid carbon dioxide and mechanical freezing on sensory properties of ground beef patties
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 842, doi. 10.1111/j.1365-2621.1978.tb02435.x
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- Article
Microstructural comparison of three commercial frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 845, doi. 10.1111/j.1365-2621.1978.tb02436.x
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- Article