Works matching IS 00221147 AND DT 1954 AND VI 19 AND IP 1-6
Results: 83
HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 451, doi. 10.1111/j.1365-2621.1954.tb17476.x
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INHIBITION OF THE GROWTH OF CLOSTRIDIUM BOTULINUM BY ACIDIFICATION.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 536, doi. 10.1111/j.1365-2621.1954.tb17486.x
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SCLEREID DEVELOPMENT AND THE TEXTURE OF BARTLETT PEARS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 433, doi. 10.1111/j.1365-2621.1954.tb17474.x
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- Article
LYSINE DESTRUCTION IN CASEIN-GLUCOSE INTERACTION MEASURED BY QUANTITATIVE PAPER CHROMATOGRAPHY.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 444, doi. 10.1111/j.1365-2621.1954.tb17475.x
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- Article
HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTURE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 323, doi. 10.1111/j.1365-2621.1954.tb17460.x
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- Article
THE ACTION OF SEVERAL ANTIBIOTICS ON THE SPORES OF BACILLUS THERMOACIDURANS IN A TOMATO JUICE MEDIUM.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 488, doi. 10.1111/j.1365-2621.1954.tb17480.x
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COMPOSITION OF CERTAIN SPECIES OF FRESH-WATER FISH.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 231, doi. 10.1111/j.1365-2621.1954.tb17444.x
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- Article
STUDY ON SOME PHYSICAL PROPERTIES OF HONEY.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 282, doi. 10.1111/j.1365-2621.1954.tb17454.x
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- Article
EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 396, doi. 10.1111/j.1365-2621.1954.tb17468.x
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- Article
DETERMINATION OF THE SOLUBILITY INDEX OF SPRAY DRIED EGGS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 367, doi. 10.1111/j.1365-2621.1954.tb17465.x
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- Article
COMPOSITION OF BUTTERNUT SQUASHES FROM VINES TREATED WITH MALEIC HYDRAZIDE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 293, doi. 10.1111/j.1365-2621.1954.tb17455.x
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- Article
NUTRITIVE VALUE OF MILK PROTEINS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 224, doi. 10.1111/j.1365-2621.1954.tb17443.x
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- Article
SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 1, doi. 10.1111/j.1365-2621.1954.tb17417.x
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- Article
RAW STARCH DIGESTION: A COMPARISON OF THE RAW STARCH DIGESTING CAPABILITIES OF THE AMYLASE SYSTEMS FROM FOUR ALPHA-AMYLASE SOURCES.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 190, doi. 10.1111/j.1365-2621.1954.tb17438.x
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- Article
BIURET METHOD FOR SOLUBLE WHEY PROTEINS IN NONFAT DRY MILK SOLIDS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 235, doi. 10.1111/j.1365-2621.1954.tb17445.x
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ERRORS OF THE SECOND KIND IN ORGANOLEPTIC DIFFERENCE TESTING.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 206, doi. 10.1111/j.1365-2621.1954.tb17440.x
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- Article
ROPY MILK. I. THE BIOLOGY OF ROPE PRODUCTION.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 246, doi. 10.1111/j.1365-2621.1954.tb17446.x
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- Article
COMPARISON OF THE NUTRITIVE VALUES OF MONO-, DI-, AND TRIGLYCERIDES BY A MODIFIED PAIR-FEEDING TECHNIQUE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 257, doi. 10.1111/j.1365-2621.1954.tb17449.x
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- Article
A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 154, doi. 10.1111/j.1365-2621.1954.tb17434.x
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- Article
THE EFFECT OF SYNTHETIC PLANT AUXINS ON THE HEAT RESISTANCE OF BACTERIAL SPORES.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 98, doi. 10.1111/j.1365-2621.1954.tb17427.x
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- Article
ON THE DETERMINATION OF ACETYL GROUPS IN PECTIC SUBSTANCES.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 627, doi. 10.1111/j.1365-2621.1954.tb17498.x
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- Article
EFFECT OF AGING AND COOKING ON THE DISTRIBUTION OF CERTAIN AMINO ACIDS AND NITROGEN IN BEEF MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 410, doi. 10.1111/j.1365-2621.1954.tb17470.x
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- Article
NUTRITIONAL SUPPLEMENTATION OP LACTIC ACID FLORA OF SAUERKRAUT.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 564, doi. 10.1111/j.1365-2621.1954.tb17489.x
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ORGANOLEPTIC RATINGS AND ANALYTICAL DATA FOR WINES ANALYZED INTO OETHOGONAL FACTORS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 575, doi. 10.1111/j.1365-2621.1954.tb17490.x
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DEVELOPMENT and APPLICATION OF OBJECTIVE METHODS FOR QUALITY EVALUATION OF SPICES. I. COLOR-GRADING OF CAPSICUMS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 472, doi. 10.1111/j.1365-2621.1954.tb17478.x
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- Article
A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 557, doi. 10.1111/j.1365-2621.1954.tb17488.x
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- Article
THE EFFECT OF SEVERAL ANTIBIOTICS ON CERTAIN SPORE-FORMING ORGANISMS INVOLVED IN FOOD SPOILAGE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 483, doi. 10.1111/j.1365-2621.1954.tb17479.x
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CONTRIBUTION TO THE CARBOHYDRATE CHEMISTRY OF MAPLE SAP AND SIRUP.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 597, doi. 10.1111/j.1365-2621.1954.tb17493.x
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HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 340, doi. 10.1111/j.1365-2621.1954.tb17462.x
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SOURCES AND TYPES OF AEROBIC MICROORGANISMS ASSOCIATED WITH THE SOFTENING OF FERMENTING CUCUMBERS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 494, doi. 10.1111/j.1365-2621.1954.tb17481.x
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- Article
SALT TOLERANCE OF MARINE BACTERIA.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 311, doi. 10.1111/j.1365-2621.1954.tb17458.x
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- Article
THERMAL DEATH TIME-TEMPERATURE RELATIONSHIPS OF SALMONELLA TYPHIMURIUM IN CHICKEN MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 351, doi. 10.1111/j.1365-2621.1954.tb17463.x
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- Article
THE CONTROL OF BACTERIA IN CHICKEN SALAD.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 465, doi. 10.1111/j.1365-2621.1954.tb17477.x
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- Article
HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. II. OBSERVATIONS ON STARCH IN TREATED CELLS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 333, doi. 10.1111/j.1365-2621.1954.tb17461.x
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- Article
ANTIOXIDANT ACTIVITY AND ANTAGONISM TO MICROBIAL GROWTH BY PIPERINE, ISONICOTINYL HYDRAZIDE AND RELATED COMPOUNDS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 373, doi. 10.1111/j.1365-2621.1954.tb17466.x
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- Article
A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 429, doi. 10.1111/j.1365-2621.1954.tb17473.x
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- Article
NUTRITIVE VALUE OF CENTRAL AMERICAN BEANS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 263, doi. 10.1111/j.1365-2621.1954.tb17450.x
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- Article
HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLA.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 377, doi. 10.1111/j.1365-2621.1954.tb17467.x
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- Article
EFFECTS OF LIGHT ON THE FORMATION OF CAROTENOIDS IN TOMATO FRUITS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 182, doi. 10.1111/j.1365-2621.1954.tb17437.x
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- Article
FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. II. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 124, doi. 10.1111/j.1365-2621.1954.tb17430.x
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CHROMATOGRAPHIC ANALYSIS OF ORGANIC ACIDS IN CANNED TOMATO JUICE, INCLUDING THE IDENTIFICATION OF PYRROLIDONECARBOXYLIC ACID.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 106, doi. 10.1111/j.1365-2621.1954.tb17428.x
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PECTIC SUBSTANCES OF PEARSON AND SAN MARZANO TOMATOES.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 146, doi. 10.1111/j.1365-2621.1954.tb17433.x
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- Article
SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 20, doi. 10.1111/j.1365-2621.1954.tb17419.x
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SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 13, doi. 10.1111/j.1365-2621.1954.tb17418.x
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SOURCES and DETECTION OF VOGES-PROSKAUER REACTANTS IN CALIFORNIA VALENCIA ORANGE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 633, doi. 10.1111/j.1365-2621.1954.tb17499.x
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- Article
PECTIC CONSTITUENTS IN RIPE AND UNRIPE FRUIT.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 530, doi. 10.1111/j.1365-2621.1954.tb17485.x
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- Article
SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 28, doi. 10.1111/j.1365-2621.1954.tb17420.x
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- Article
THE EFFECT OF CITRIC ACID ON SELECTED EDIBLE STARCHES AND FLOURS.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 581, doi. 10.1111/j.1365-2621.1954.tb17491.x
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- Article
THE DIETHYLSTILBESTROL CONTENT OF TISSUES OF TREATED STEERS, LAMBS, AND POULTRY.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 402, doi. 10.1111/j.1365-2621.1954.tb17469.x
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STUDIES ON THE USE OF COATING FOR EXTENSION OF STORAGE LIFE OF FRESH FAJLI MANGO.
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- Journal of Food Science (Wiley-Blackwell), 1954, v. 19, n. 1-6, p. 424, doi. 10.1111/j.1365-2621.1954.tb17472.x
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- Article