Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 1
Results: 23
STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. III. QUALITATIVE AND QUANTITATIVE STUDIES OF NON-VOLATILE ORGANIC ACIDS BY CHROMATOGRAPHIC TECHNIQUES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 20, doi. 10.1111/j.1365-2621.1959.tb17627.x
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SUITABILITY OF 2,4-DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO- AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES II. TOTAL ASCORBIC ACID.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 6, doi. 10.1111/j.1365-2621.1959.tb17625.x
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STUDIES ON PURIFIED TYPE A CLOSTRIDIUM BOTULINUM TOXIN SUBJECTED TO ULTRACENTRIFUGATION AND IRRADIATION.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 57, doi. 10.1111/j.1365-2621.1959.tb17632.x
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ON THE FEASIBILITY OF ULTRASONIC GRADING OF SHELL EGGS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 97, doi. 10.1111/j.1365-2621.1959.tb17638.x
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STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. IV. STUDIES ON THE INFLUENCE OF TIN ON THE SOLUBILITY OF RUTIN AND ON THE CONCENTRATION OF RUTIN PRESENT IN THE BRINES OF ASPARAGUS PROCESSED IN GLASS AND TIN CONTAINERS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 28, doi. 10.1111/j.1365-2621.1959.tb17628.x
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THE FLAVOR OF CANNED PEAS IN RELATION TO THEIR PYRROLIDONECARBOXYLIC ACID CONTENT AND TO CERTAIN OTHER FACTORS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 68, doi. 10.1111/j.1365-2621.1959.tb17634.x
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SOME OBSERVATIONS ON THE MODIFICATION OF FREEZE DEHYDRATED MEAT.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 79, doi. 10.1111/j.1365-2621.1959.tb17636.x
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FREE AMINO ACIDS IN CITRUS AND OTHER FRUIT AND VEGETABLE JUICES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 160, doi. 10.1111/j.1365-2621.1959.tb17645.x
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IDENTIFICATION OF MICROORGANISMS FROM MAPLE TREE TAPHOLES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 146, doi. 10.1111/j.1365-2621.1959.tb17643.x
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SUITABILITY OF 2,4-DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO- AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 1, doi. 10.1111/j.1365-2621.1959.tb17624.x
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THERMAL PROCESSING CHARACTERISTICS OF CANNED NON-COMMINUTED MEATS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 112, doi. 10.1111/j.1365-2621.1959.tb17640.x
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CORRELATION BETWEEN MICROBIAL POPULATIONS AND SAP YIELDS FROM MAPLE TREES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 152, doi. 10.1111/j.1365-2621.1959.tb17644.x
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COMPARATIVE STUDIES ON MEDIA FOR COUNTING ANAEROBIC BACTERIAL SPORES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 134, doi. 10.1111/j.1365-2621.1959.tb17642.x
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DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION PART II. PEAS, CHICKEN SOUP, AND PORK IN THE FROZEN STATE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 51, doi. 10.1111/j.1365-2621.1959.tb17631.x
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COFFEE GRINDS. II. CLASSIFICATION AND ANALYSIS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 91, doi. 10.1111/j.1365-2621.1959.tb17637.x
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ORGANOLEPTIC EVALUATION OF THE COMBINED EFFECTS OF HEAT AND RADIATION ON CANNED PEAS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 62, doi. 10.1111/j.1365-2621.1959.tb17633.x
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DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION I. IN NEUTRAL PHOSPHATE AT ROOM AND FREEZING TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 44, doi. 10.1111/j.1365-2621.1959.tb17630.x
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INHIBITION OF SULFHYDRYL ENZYMES WITH SORBIC ACID.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 37, doi. 10.1111/j.1365-2621.1959.tb17629.x
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MICROWAVES AS A MEANS OF GRADING EGGS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 104, doi. 10.1111/j.1365-2621.1959.tb17639.x
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THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 119, doi. 10.1111/j.1365-2621.1959.tb17641.x
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VOLATILE REDUCING SUBSTANCES AND THE EVALUATION OF THE AROMA OF COFFEE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 72, doi. 10.1111/j.1365-2621.1959.tb17635.x
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A STUDY OF APPLE CELLULOSE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 14, doi. 10.1111/j.1365-2621.1959.tb17626.x
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THE LOCUS OF AROMA IN THE MUSHROOM.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 165, doi. 10.1111/j.1365-2621.1959.tb17646.x
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