TEXTURE CHANGES IN FROZEN MONTMORENCY CHERRIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 300, doi. 10.1111/j.1365-2621.1957.tb17014.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 3
Results: 13
1
2
EFFECT OF SALINE AND EGG SHELL MEMBRANE ON BACTERIAL GROWTH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 241, doi. 10.1111/j.1365-2621.1957.tb17007.x
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- Publication type:
- Article
3
EFFECT OF COPPER CHELATING AGENTS ON THE PRO-OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 308, doi. 10.1111/j.1365-2621.1957.tb17016.x
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- Publication type:
- Article
4
EFFECT OF MALEIC HYDRAZIDE ON THE COMPOSITION OF RADISHES (RAPHANUS SATIVUS).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 319, doi. 10.1111/j.1365-2621.1957.tb17018.x
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- Publication type:
- Article
5
BITTER FLAVOE IN CARROTS. III. THE ISOLATION OF A COMPOUND WITH SPECTRAL CHARACTERISTICS SIMILAR TO HYDROCARBON EXTRACTS OF BITTER CARROTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 296, doi. 10.1111/j.1365-2621.1957.tb17013.x
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- Publication type:
- Article
6
NUTRITIVE VALUE OF CENTRAL AMERICAN CORNS V. CAROTENE CONTENT AND VITAMIN A ACTIVITY OF THREE GUATEMALAN YELLOW CORNS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 303, doi. 10.1111/j.1365-2621.1957.tb17015.x
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- Publication type:
- Article
7
A MODIFIED LATIN SQUARE DESIGN FOR TASTE-TESTING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 251, doi. 10.1111/j.1365-2621.1957.tb17008.x
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- Publication type:
- Article
8
THE RESPONSE OF HAMSTERS TO A NATURAL-TYPE DIET CONTAINING EMULSIFIERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 273, doi. 10.1111/j.1365-2621.1957.tb17011.x
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- Publication type:
- Article
9
STUDIES ON THE NON-ENZYMATIC BROWNING OF FOODS-ORGANIC ACID-AMINO MODEL SYSTEMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 266, doi. 10.1111/j.1365-2621.1957.tb17010.x
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- Article
10
SOME STATISTICAL CONSIDERATIONS IN ORGANOLEPTIC RESEARCH: TRIANGLE, PAIRED, DUO-TRIO TESTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 259, doi. 10.1111/j.1365-2621.1957.tb17009.x
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- Publication type:
- Article
11
OXIDATIVE FAT RANCIDITY IN FOOD PRODUCTS. II. WALNUTS AND OTHER NUT MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 287, doi. 10.1111/j.1365-2621.1957.tb17012.x
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- Publication type:
- Article
12
COMPARISON OF XANTHOPHYLLS FROM LEAVES AND ORANGE JUICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 323, doi. 10.1111/j.1365-2621.1957.tb17019.x
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- Publication type:
- Article
13
A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 3, p. 316, doi. 10.1111/j.1365-2621.1957.tb17017.x
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- Publication type:
- Article