Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 3
Results: 13
FLAME PHOTOMETRIC DETERMINATION OF CALCIUM, MAGNESIUM, AND POTASSIUM IN CANNED TOMATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 305, doi. 10.1111/j.1365-2621.1959.tb17276.x
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ACCEPTANCE MEASUREMENT OF UNUSUAL FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 271, doi. 10.1111/j.1365-2621.1959.tb17272.x
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APPLICATION OF FLAVOR ENZYMES TO PROCESSED FOODS II. COMPARISON OF THE EFFECT OF FLAVOR ENZYMES FROM MUSTARD AND CABBAGE UPON DEHYDRATED CABBAGE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 253, doi. 10.1111/j.1365-2621.1959.tb17270.x
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INTERACTION OF SUCROSE AND CALCIUM CYCLAMATE ON PERCEIVED INTENSITY OF SWEETNESS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 279, doi. 10.1111/j.1365-2621.1959.tb17273.x
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HEAT TRANSFER COEFFICIENTS IN STRAIGHT TUBES FOR PSEUDOPLASTIC FOOD MATERIALS IN STREAMLINE FLOW.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 319, doi. 10.1111/j.1365-2621.1959.tb17278.x
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GRAPHIC MEASUREMENTS OF UNMOLDED GELS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 310, doi. 10.1111/j.1365-2621.1959.tb17277.x
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FOLIC ACID METABOLISM IN GERMINATING SEEDS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 332, doi. 10.1111/j.1365-2621.1959.tb17279.x
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THE RELATIONSHIP BETWEEN THE QUALITY OF DEHYDRATED RAW BEEF AND THE ADENOSINE TRIPHOSPHATASE ACTIVITY AFTER STORAGE AT VARIOUS MOISTURE CONTENTS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 262, doi. 10.1111/j.1365-2621.1959.tb17271.x
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EFFECT OF LOW TEMPERATURES ON THE PHYSIOLOGY OF GRAPEFRUIT (CITRUS PARADISI MACFAD.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 335, doi. 10.1111/j.1365-2621.1959.tb17280.x
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THE IDENTITY OF YEASTS IN THE SURFACE FLORA OF PACKAGED FRANKFURTERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 243, doi. 10.1111/j.1365-2621.1959.tb17268.x
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CARBONYLS IN OXIDIZING FAT. I. SEPARATION OF STEAM VOLATILE MONOCARBONYLS INTO CLASSES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 283, doi. 10.1111/j.1365-2621.1959.tb17274.x
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EFFECT OF ANTIBIOTICS ON THE THERMAL DEATH RATE OF SPORES OF FOOD SPOILAGE ORGANISMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 247, doi. 10.1111/j.1365-2621.1959.tb17269.x
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THE FREE AMINO ACID PATTERN OF DATES IN RELATION TO THEIR DARKENING DURING MATURATION AND STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 3, p. 298, doi. 10.1111/j.1365-2621.1959.tb17275.x
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