Works matching IS 00221147 AND DT 1952 AND VI 17 AND IP 1-6
Results: 72
SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS-POLYMYXA GROUP OF BACTERIA.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 560, doi. 10.1111/j.1365-2621.1952.tb16801.x
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EFFECTS OF HIGH INTENSITY ELECTRON BURSTS UPON VARIOUS VEGETABLE AND FISH OILS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 571, doi. 10.1111/j.1365-2621.1952.tb16802.x
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THE OCCURRENCE OF TRTMETHYLAMINE AND TRIMETHYLAMINE OXIDE IN FRESH WATER FISHES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 472, doi. 10.1111/j.1365-2621.1952.tb16791.x
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HEAT PROCESSING OF BEEF I. A THEORETICAL CONSIDERATION OF THE DISTRIBUTION OF TEMPERATURE WITH TIME AND IN SPACE DURING PROCESSING.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 380, doi. 10.1111/j.1365-2621.1952.tb16777.x
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A STUDY OF THE AMINO ACIDS OF GREEN AND ROASTED COFFEE INCLUDING A NEW METHOD OF PROTEIN HYDROLYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 425, doi. 10.1111/j.1365-2621.1952.tb16783.x
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THE DEVELOPMENT OF PSEUDOMONAS SPOILAGE IN SHELL EGGS. I. PENETRATION THROUGH THE SHELL.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 351, doi. 10.1111/j.1365-2621.1952.tb16773.x
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AUTOSTERILIZATION OF THERMOPHILIC SPORES IN CANNED FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 487, doi. 10.1111/j.1365-2621.1952.tb16794.x
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EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 315, doi. 10.1111/j.1365-2621.1952.tb16769.x
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ACID-TOLERANT BACTERIA IN CITRUS JUICES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 281, doi. 10.1111/j.1365-2621.1952.tb16765.x
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A COMPARISON OF TWO METHODS FOR DETERMINING THE COLLAGEN CONTENT OF COOKED MEAT.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 212, doi. 10.1111/j.1365-2621.1952.tb16758.x
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HYDROLYSIS OF FATS BY BACTERIA OF THE PSEUDOMONAS GENUS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 326, doi. 10.1111/j.1365-2621.1952.tb16770.x
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FATTY ACIDS OF THE LIPIDS FROM FRESIILY CANNED FLORIDA VALENCIA ORANGE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 8, doi. 10.1111/j.1365-2621.1952.tb16732.x
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THE EFFECT OF INGREDIENT VARIATIONS ON THE QUALITY OF WHITE AND CHOCOLATE CAKES BSKED PRIOR TO FREEZING OR BAKED FROM FROZEN BATTERS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 216, doi. 10.1111/j.1365-2621.1952.tb16759.x
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THERMAL DESTRUCTION OF CAMERON'S PUTREFACTIVE ANAEROBE 3679 IN FOOD SUBSTRATES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 153, doi. 10.1111/j.1365-2621.1952.tb16752.x
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EFFECTS OF VARIOUS PHYSICAL TREATMENTS UPON THE ANYLOCLASTIC SUSCEPTIBILITY OF STARCH.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 81, doi. 10.1111/j.1365-2621.1952.tb16742.x
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A STUDY OF THE EFFECT OF VARIOUS SUBSTANCES ON THE VOLATILITY OF DIACETYL AT AN ELEVATED TEMPERATURE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 278, doi. 10.1111/j.1365-2621.1952.tb16764.x
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THE VARIATION OF THE ASCORBIC ACID CONTENT IN RAW AND PRESERVED CLOUDBERRIES, RUBUX CHAMEMORUS L.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 117, doi. 10.1111/j.1365-2621.1952.tb16746.x
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THE EFFECT OF PARTICLE SIZE ON THE NUTRITIONAL CHARACTERISTICS OF UNIFINE FLOUR.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 74, doi. 10.1111/j.1365-2621.1952.tb16741.x
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SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART IV. DEVELOPMENT CHARACTERISTICS AND VIABILITY OF SPOILAGE ORGANISMS IN APPLE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 197, doi. 10.1111/j.1365-2621.1952.tb16756.x
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NUTRITIVE VALUE OF MILK PROTEINS. I. STABILITY DURING STERILIZATION AND STORAGE OF EVAPORATED MILK AS DETERMINED BY THE RAT REPLETION METHOD.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 168, doi. 10.1111/j.1365-2621.1952.tb16753.x
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THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 56, doi. 10.1111/j.1365-2621.1952.tb16738.x
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THE B VITAMINS IN RAW AND COOKED LAMB. I. THIAMINE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 67, doi. 10.1111/j.1365-2621.1952.tb16740.x
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AN ELECTRONIC METHOD FOR CONTINUOUS DETERMISATION OF RAPID TEMPERATURE CHANGES IN THERMAL DEATH-TIME STUDIES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 460, doi. 10.1111/j.1365-2621.1952.tb16789.x
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EFFECT OF GERMINATION ON THE TOTAL TOCOPHEROL CONTENT OF PULSES AND CEREALS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 402, doi. 10.1111/j.1365-2621.1952.tb16779.x
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THE ESSENTIAL AMINO ACID CONTENT OF SEVERAL VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 442, doi. 10.1111/j.1365-2621.1952.tb16786.x
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MAPLE SIRUP. V. FORMATION OF COLOR DURING EVAPORATION OF MAPLE SAP TO SIRUP.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 482, doi. 10.1111/j.1365-2621.1952.tb16793.x
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EFFECT OF TEMPERATURE ON CERTAIN PRODUCTS OF VINOUS FERMENTATION.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 361, doi. 10.1111/j.1365-2621.1952.tb16774.x
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MAPLE SIRUP. IV. EFFECT OF HEATING SIRUPS UNDER CONDITIONS OF HIGH TEMPERATURE AND LOW WATER CONTENT: SOME PHYSICAL AND CHEMICAL CHANGES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 475, doi. 10.1111/j.1365-2621.1952.tb16792.x
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THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 343, doi. 10.1111/j.1365-2621.1952.tb16772.x
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SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: VI. THE SIGNIFICANCE OF CHANGES IN THE RELATIVE INCIDENCE OF SPOILAGE ORGANISMS DURING PROCESSING.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 307, doi. 10.1111/j.1365-2621.1952.tb16768.x
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SOME ASPECTS OF AHCROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. PART V. THERMAL DEATH RATES OF SPOILAGE ORGANISMS IN APPLE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 204, doi. 10.1111/j.1365-2621.1952.tb16757.x
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SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION.: PART III. ISOLATION AND IDENTIFICATION OF APPLE JUICE SPOILAGE ORGANISMS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 123, doi. 10.1111/j.1365-2621.1952.tb16747.x
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THE KINETICS OF THE OXIDATION OF STRAWBERRY ANTHOCYANIN BY HYDROGEN PEROXIDE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 288, doi. 10.1111/j.1365-2621.1952.tb16766.x
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CAKE STRUCTURE AND PALATABILITY AS AFFECTED BY EMULSIFYING AGENTS AND BAKING TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 185, doi. 10.1111/j.1365-2621.1952.tb16755.x
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FACTORS WHICH AFFECT THE DRAINED WEIGHT AND OTHER CHARACTERISTICS OF HEAT-PROCESSED RED CHERRIES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 299, doi. 10.1111/j.1365-2621.1952.tb16767.x
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EFFECT OF BLANCHIG AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETESTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 15, doi. 10.1111/j.1365-2621.1952.tb16733.x
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CONSTITUTION OF THE LIPID FROM STORED FLORIDA VALENCIA ORANGE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 109, doi. 10.1111/j.1365-2621.1952.tb16745.x
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INFLUENCE OF LIGHT ON STABILITY OF REDUCED ASCORBIC ACID IN EXTRACTS OF VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 511, doi. 10.1111/j.1365-2621.1952.tb16797.x
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STUDIES ON TENDERNESS OF BEEF. I. RATE OF HEAT PENETRATION.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 504, doi. 10.1111/j.1365-2621.1952.tb16796.x
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VARIATION IN HYDROGEN ION CONCENTRATION AND TOTAL ACIDITY IN VINEGAR.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 456, doi. 10.1111/j.1365-2621.1952.tb16788.x
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THE ROLE OF TEMPERATURE IN AMINO ACID LOSSES DURING THE PROLONGED STORAGE OF EVAPORATED MILK.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 467, doi. 10.1111/j.1365-2621.1952.tb16790.x
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CHARACTERIZATION OF THE EFFECT OF FREEZING ON COOKED EGG WHITE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 393, doi. 10.1111/j.1365-2621.1952.tb16778.x
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STUDIES ON THE CHEMICAL NATURE OF AN ANTIBIOTIC PRESENT IN WATER EXTEACTS OF CABBAGE.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 438, doi. 10.1111/j.1365-2621.1952.tb16785.x
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CHEMICAL CONSTITUENTS, PHYSICAL PROPERTIES, AND PALATABILITY OF FROZEN PORK.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 409, doi. 10.1111/j.1365-2621.1952.tb16781.x
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RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 261, doi. 10.1111/j.1365-2621.1952.tb16762.x
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THE EFFECT OF ASCORBIC ACID ON THE OXIDATION OF HEMOGLOBIN AND THE FORMATION OF NITRIC OXIDE HEMOGLOBIN.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 100, doi. 10.1111/j.1365-2621.1952.tb16744.x
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REDUCTION OF TRIMETHYLAMINE OXIDE IN DOGFISH FLESH.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 225, doi. 10.1111/j.1365-2621.1952.tb16760.x
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THE B VITAMINS IN RAW AND COOKED LAMB. II. RIBOFLAVIN AND NIACIN.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 144, doi. 10.1111/j.1365-2621.1952.tb16750.x
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RETENTION OF THIAMINE AND PANTOTHENIC ACID IN PORK AFTER STEWING.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 148, doi. 10.1111/j.1365-2621.1952.tb16751.x
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ROLE OF PECTIN AS RELATED TO DEHTDRATION AND REHYDRATION OF SIMULATED FRUIT PREPARATIONS.
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- Journal of Food Science (Wiley-Blackwell), 1952, v. 17, n. 1-6, p. 36, doi. 10.1111/j.1365-2621.1952.tb16736.x
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