Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 3
Results: 17
MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. I. RELATION OF CHANGES IN REDOX POTENTIAL TO COPPER CASSE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 384, doi. 10.1111/j.1365-2621.1956.tb16935.x
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THE RESPIRATORY ENZYMES OF MEAT. III. THE INFLUENCE OF VARIOUS IONS ON BEEF SUCCINOXIDASE.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 326, doi. 10.1111/j.1365-2621.1956.tb16928.x
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EFFECTS OF FEEDING POLYOXYETHYLENE PREPARATIONS TO RATS AND HAMSTERS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 337, doi. 10.1111/j.1365-2621.1956.tb16930.x
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THE ORAL TOXICITY AND PATHOLOGY OF POLYOXYETHYLENE DERIVATIVES IN RATS AND HAMSTERS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 348, doi. 10.1111/j.1365-2621.1956.tb16931.x
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NOTES AND LETTERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 402, doi. 10.1111/j.1365-2621.1956.tb16937.x
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PAPER DISK METHOD FOR SUBCULTURING ACIDIFIED FOOD PRODUCTS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 372, doi. 10.1111/j.1365-2621.1956.tb16933.x
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SOME ASPECTS OF NUMERICAL SCORING IN SUBJECTIVE EVALUATION OF FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 273, doi. 10.1111/j.1365-2621.1956.tb16921.x
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MICROSCOPIC STRUCTURE OF APRICOT PUREES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 329, doi. 10.1111/j.1365-2621.1956.tb16929.x
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DETERMINATION OF THE THERMAL DEATH RATE OF BACTERIA.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 295, doi. 10.1111/j.1365-2621.1956.tb16923.x
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CHARACTERISTICS OF SHORTENED CAKE BAKED IN A FAST AND IN A SLOW-BAKING PAN AT DIFFERENT OVEN TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 302, doi. 10.1111/j.1365-2621.1956.tb16924.x
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MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAIN.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 375, doi. 10.1111/j.1365-2621.1956.tb16934.x
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STUDIES IN THE DEEP-FAT PRYING OF CASHEW KERNELS.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 306, doi. 10.1111/j.1365-2621.1956.tb16925.x
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CONTINUOUS RECORDING OF GEL DEFORMATION IN CREEP AND RECOVERY.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 397, doi. 10.1111/j.1365-2621.1956.tb16936.x
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THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 312, doi. 10.1111/j.1365-2621.1956.tb16926.x
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HEAT PROCESSING OF BEEF. PART VIII. STERILIZING EFFECTS OF HIGH TEMPERATURE PROCESSES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 282, doi. 10.1111/j.1365-2621.1956.tb16922.x
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THERMAL DESTRUCTION OF PEROXIDASE IN VEGETABLES AT HIGH TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 322, doi. 10.1111/j.1365-2621.1956.tb16927.x
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THE B VITAMIN CONTENT OF GRAPES, MUSTS, AND WINES.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 362, doi. 10.1111/j.1365-2621.1956.tb16932.x
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