Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 2
Results: 16
IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 214, doi. 10.1111/j.1365-2621.1957.tb17003.x
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- Article
PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 151, doi. 10.1111/j.1365-2621.1957.tb16994.x
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- Article
RETROGRADATION IN A STARCH JELLY CANDY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 184, doi. 10.1111/j.1365-2621.1957.tb17000.x
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- Article
SWEETNESS OF VARIOUS COMPOUNDS AND ITS MEASUREMENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 206, doi. 10.1111/j.1365-2621.1957.tb17002.x
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- Article
MAPLE SIRUP. X. EFFECT OF CONTROLLED FERMENTATION OF MAPLE SAP ON THE COLOR AND FLAVOR OF MAPLE SIRUP.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 176, doi. 10.1111/j.1365-2621.1957.tb16998.x
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- Article
PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS. II. CHARACTERISTICS OF AN ENDOCELLULAR PROTEOLYTIC ENZYME SYSTEM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 158, doi. 10.1111/j.1365-2621.1957.tb16995.x
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- Article
NUTRIENT COMPOSITION OF CUBAN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 131, doi. 10.1111/j.1365-2621.1957.tb16992.x
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- Article
AMINO ACID COMPOSITION OF BIRD'S NEST PROTEIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 182, doi. 10.1111/j.1365-2621.1957.tb16999.x
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- Article
EFFECT OF THE PLATING MEDIUM ON THE SURVIVAL OF HEAT-TREATED CELLS OF PSEUDOMONAS FLUORESCENS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 164, doi. 10.1111/j.1365-2621.1957.tb16996.x
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- Article
QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 117, doi. 10.1111/j.1365-2621.1957.tb16991.x
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- Article
A CHROMATOGRAPHIC STUDY OF SOME OF THE COMPOUNDS IN ROASTED COFFEE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 222, doi. 10.1111/j.1365-2621.1957.tb17004.x
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- Article
FLAVORS IN FOODS-A CUMULATIVE REVIEW.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 233, doi. 10.1111/j.1365-2621.1957.tb17005.x
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- Article
CHANGES IN THE BIACETYL CONTENT OF CREAMED COTTAGE CHEESE CAUSED BY ORGANISMS ASSOCIATED WITH SPOILAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 170, doi. 10.1111/j.1365-2621.1957.tb16997.x
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- Article
EVALUATION OF FLAVOR CHANGES DUE TO PESTICIDES-A REGIONAL APPROACH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 192, doi. 10.1111/j.1365-2621.1957.tb17001.x
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- Article
NOTES AND LETTERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 237, doi. 10.1111/j.1365-2621.1957.tb17006.x
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- Article
NUTRITIVE VALUE OF FISH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 145, doi. 10.1111/j.1365-2621.1957.tb16993.x
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- Article