Found: 65
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Use of Pacific hake (Merluccius productus) in a frankfurter formulation
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1637
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- Article
Properties of restructured pork as affected by flake size, flake temperature and blend combinations
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1641, doi. 10.1111/j.1365-2621.1978.tb07377.x
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- Article
Accelerated pork processing: Frankfurter emulsion properties
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1646
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- Article
Properties of restructured pork patties as affected by cooking method, frozen storage and reheating method
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1648
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- Article
Effect of postmortem boning times on beef storage quality
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1652, doi. 10.1111/j.1365-2621.1978.tb07380.x
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- Article
Characteristics of six patty formulas containing different amounts of mechanically deboned broiler meat and hand deboned fowl meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1656, doi. 10.1111/j.1365-2621.1978.tb07381.x
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- Article
Quality evaluation of four methods of producing frozen poultry parts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1662
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- Article
Beef quality and palatability as affected by electrical stimulation and cooler aging
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1666, doi. 10.1111/j.1365-2621.1978.tb07383.x
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- Article
Lipids of fish fillets: Changes following cooking by different methods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1978.tb07384.x
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- Article
Microbial properties of mechanically deboned fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1675
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- Article
Properties and recovery of waste liquids from citrus pectin pomace manufacture
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1678
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- Article
Effect of drying on pectin made from lime and lemon pomace
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1680
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- Article
A microgiological study of Sudanese merissa brewing
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1683, doi. 10.1111/j.1365-2621.1978.tb07388.x
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- Article
Concord grape pigments as colorants for beverages and gelatin desserts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1687, doi. 10.1111/j.1365-2621.1978.tb07389.x
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- Article
Spray drying anthocyanin concentrates for use as food colorants
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1693
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- Article
Influence of growth regulators on the quality of fresh and processed"Bing" cherries
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1695
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- Article
Preparation of a potato hydrolysate using {alpha}-amylase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1698
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- Article
Proximate composition of freshly harvested and stored potatoes (Solanum tuberosum L.)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1702, doi. 10.1111/j.1365-2621.1978.tb07393.x
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- Article
Effects of ribonucleic acid removal methods on composition and functional properties of Candida utilis
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1705, doi. 10.1111/j.1365-2621.1978.tb07394.x
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- Article
An anion exchange resin treatment for improving the taste of cottagecheese whey
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1714
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- Article
Improving alcohol fermentation in concentrated ultrafiltration permeates of cottage cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1717, doi. 10.1111/j.1365-2621.1978.tb07396.x
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- Article
A radiometric method for rapid screening of cooked foods for microbial acceptability
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1720, doi. 10.1111/j.1365-2621.1978.tb07397.x
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- Article
Dehydration and storage stability of papaya leather
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1723, doi. 10.1111/j.1365-2621.1978.tb07398.x
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- Article
Effect of controlled atmosphere on flavor stability of raisins
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1726, doi. 10.1111/j.1365-2621.1978.tb07399.x
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- Article
Nutritional quality of four commercially processed soybean products
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1729
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- Article
Home canning of food: Evaluation of current recommended methods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1731
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- Article
Home canning of food: Effect of a higher process temperature (250 degrees F) on the safety of low-acid foods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1734
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- Article
Thermal inactivation of Clostridium sporogenes PA 3679 and Bacillus stearothermophilus 1518 in low-acid home-canned foods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1738
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- Article
Computer simulation of partial spoilage data
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1741, doi. 10.1111/j.1365-2621.1978.tb07404.x
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- Article
Purification of porcine leukocyte lysosomal hydrolases
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1749, doi. 10.1111/j.1365-2621.1978.tb07405.x
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- Article
Chemical properties of porcine leukocyte lysosomal hydrolases
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1752, doi. 10.1111/j.1365-2621.1978.tb07406.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
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
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
Isolation and properties of phospholipase A from Pollock muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1771
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- Article
Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1776, doi. 10.1111/j.1365-2621.1978.tb07411.x
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- Article
Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1779
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- Article
Effect of sorbic acid and sodium nitrite on Clostridium botulinum outgrowth and toxin production in canned comminuted pork
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1782
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- Article
Sterol content of seafood as a function of analytical method
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1786
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- Article
Metmyoglobin reduction in beef systems as affected by aerobic, anaerobic and carbon monoxide-containing environments
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1788
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- Article
Chemical and sensory analysis of the purple-hinge rock scallop Hinnites multirugosus Gale
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1793
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- Article
Effect of enzyme treatment of apple pulp with a commercial pectinaseand cellulase on the volatiles of the juice
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1797
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- Article
Assessment of storage effects on Vitamin B stability and bioavailability in dehydrated food systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1801, doi. 10.1111/j.1365-2621.1978.tb07418.x
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- Article
Volatile components and pungency in fresh and processed jalapeno peppers
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1809
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- Article
Differential scanning calorimetry of nonfreezable water in solute-macromolecule water systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1812, doi. 10.1111/j.1365-2621.1978.tb07420.x
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- Article
Color development and carotenoid levels in RIN and NOR tomatoes as influenced by ethephon, light and oxygen
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1816
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- Article
Influence of heat, cultivar, and maturity on the anthocyanidin-3,5-diglucosides of muscadine grapes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1819, doi. 10.1111/j.1365-2621.1978.tb07422.x
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- Article
Major volatile components of Aurore wine: A gas chromatographic-massspectrometric analysis combining chemical ionization and electron impact ionization
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1822
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- Article
Peroxidase and polyphenol oxidase activities in developing peaches
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1826, doi. 10.1111/j.1365-2621.1978.tb07424.x
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- Article
Effect of wheat bran and its subfractions on lipid metabolism in cholesterol-fed rats
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1829
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- Article