Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 1
Results: 20
STUDIES ON HEAT RESISTANCE. VII. THE EFFECT OF PHOSPHATE ON THE APPARENT HEAT RESISTANCE OF SPORES OF BACILLUS STEAROTHERMOPHILUS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 112, doi. 10.1111/j.1365-2621.1956.tb16901.x
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THE HYDROXYPROLINE CONTENT OF ANIMAL TISSUES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 109, doi. 10.1111/j.1365-2621.1956.tb16900.x
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FREEZING, PACKAGING AND FROZEN STORAGE OF FISH.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 42, doi. 10.1111/j.1365-2621.1956.tb16890.x
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TEXTURE CHANGES DURING THE DARK-RIPE PROCESSING OF OLIVES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 93, doi. 10.1111/j.1365-2621.1956.tb16898.x
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METHOD FOR BRAISING BEEP ROUND STEAKS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 75, doi. 10.1111/j.1365-2621.1956.tb16895.x
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STUDIES ON THE CHEMISTRY OF CURED MEAT PIGMENT FADING.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 122, doi. 10.1111/j.1365-2621.1956.tb16903.x
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SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS XI. EFFECTIVENESS OF SORBIC ACID IN PROTECTING CAKES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 133, doi. 10.1111/j.1365-2621.1956.tb16904.x
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SPORE GERMINATION. II. INHIBITORS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 70, doi. 10.1111/j.1365-2621.1956.tb16894.x
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SPORE GERMINATION. I. ACTIVATORS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 63, doi. 10.1111/j.1365-2621.1956.tb16893.x
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THE DIGESTION AND ABSORPTION OF FAT.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 34, doi. 10.1111/j.1365-2621.1956.tb16889.x
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A STUDY OF THE ACID-FORMING BACTERIA FROM CUCUMBER FERMENTATIONS IN MICHIGAN.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 27, doi. 10.1111/j.1365-2621.1956.tb16888.x
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SIMULTANEOUS VS. SUCCESSIVE PRESENTATION IN A PAIRED COMPARISON SITUATION.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 103, doi. 10.1111/j.1365-2621.1956.tb16899.x
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CATHODE RAY IRRADIATION OF CHICKEN MEAT FOR THE EXTENSION OF SHELF LIFE.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 11, doi. 10.1111/j.1365-2621.1956.tb16886.x
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EVALUATION OF AMINO ACIDS IN FISH PROCESSED BY VARIOUS METHODS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 91, doi. 10.1111/j.1365-2621.1956.tb16897.x
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ONE-TAILED AND TWO-TAILED TESTS IN ORGANOLEPTIC COMPARISONS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 117, doi. 10.1111/j.1365-2621.1956.tb16902.x
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ANALYSIS OF SCORES FOR BITTERNESS OF ORANGE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 1, doi. 10.1111/j.1365-2621.1956.tb16885.x
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THE DIRECT MICROSCOPIC ENUMERATION OF BACTERIA IN THE WASHINGS OF GREEN BEANS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 21, doi. 10.1111/j.1365-2621.1956.tb16887.x
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HEAT-ACTIVATION OF BACTERIAL SPORES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 54, doi. 10.1111/j.1365-2621.1956.tb16892.x
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SOME FACTORS AFFECTING GROWTH OF BACILLUS COAGULANS IN TOMATO JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 47, doi. 10.1111/j.1365-2621.1956.tb16891.x
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THE MICROBIOLOGICAL DETERMINATION OF THE ESSENTIAL AMINO ACIDS IN FISH PROTEIN.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 87, doi. 10.1111/j.1365-2621.1956.tb16896.x
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