Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 2
Results: 13
BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 181, doi. 10.1111/j.1365-2621.1959.tb17257.x
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EFFECT OF STORAGE CONDITIONS ON SOME OF THE BIOCHEMICAL PROPERTIES OF MEAT and ON THE PHYSICAL PROPERTIES OF AN EXPERIMENTAL SAUSAGE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 185, doi. 10.1111/j.1365-2621.1959.tb17258.x
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THE FREE AMINO ACIDS OF MUSTS AND WINES. III. EFFECT OF ADDED AMMONIA AND OF FERMENTATION TEMPERATURE ON THE FATE OF AMINO ACIDS DURING FERMENTATION.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 167, doi. 10.1111/j.1365-2621.1959.tb17255.x
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APPLICATION OF NUCLEAR MAGNETIC RESONANCE IN MEATS RESEARCH.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 210, doi. 10.1111/j.1365-2621.1959.tb17261.x
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PHYSIOLOGICAL PROPERTIES OF GROUP D STREPTOCOCCI ISOLATED FROM PLANTS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 218, doi. 10.1111/j.1365-2621.1959.tb17262.x
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The Editor, Food Research.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 242, doi. 10.1111/j.1365-2621.1959.tb17267.x
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ACTIVATED CARBONS AS ODOR SCAVENGERS FOR RADIATION-STERILIZED BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 224, doi. 10.1111/j.1365-2621.1959.tb17263.x
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FEEDING TEST WITH CARRAGEENIN.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 235, doi. 10.1111/j.1365-2621.1959.tb17265.x
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THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 228, doi. 10.1111/j.1365-2621.1959.tb17264.x
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CHANGES IN THE MALIC AND TARTARIC ACID CONTENTS OF CONCORD GRAPES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 176, doi. 10.1111/j.1365-2621.1959.tb17256.x
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THE EFFECT OF HOUSEHOLD TABLE SALT ON THE WHIPPING QUALITY OF EGG WHITE SOLIDS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 198, doi. 10.1111/j.1365-2621.1959.tb17259.x
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VARIABILITY IN TENDERNESS OF CHICKEN.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 205, doi. 10.1111/j.1365-2621.1959.tb17260.x
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THE ODOR OF METHIONAL PURIFIED BY GAS CHROMATOGRAPHY.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 240, doi. 10.1111/j.1365-2621.1959.tb17266.x
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