Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 4
Results: 17
THE CAROTENOIDS OF CLING PEACHES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 413, doi. 10.1111/j.1365-2621.1959.tb17292.x
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STUDIES IN THE COLD STERILIZATION OF LIQUID FOODS USING MERCURY RESONANCE RADIATION. II. APPLE JUICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 383, doi. 10.1111/j.1365-2621.1959.tb17288.x
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RATE OF MINERAL REMOVAL FROM MILK BY ION EXCHANGE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 428, doi. 10.1111/j.1365-2621.1959.tb17294.x
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THE APPLICATION OF THE BURRI METHOD FOR DETERMINING THE MICROBIAL CONTENT OF FROZEN VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 365, doi. 10.1111/j.1365-2621.1959.tb17285.x
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ULTRAVIOLET EXPOSURE STUDIES ON A GAMMA RADIATION RESISTANT MICROCOCCUS ISOLATED FROM FOOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 376, doi. 10.1111/j.1365-2621.1959.tb17287.x
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- Article
QUANTITATIVE EVALUATION OF DEFROSTED ESCHERICHIA COLI.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 369, doi. 10.1111/j.1365-2621.1959.tb17286.x
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AMINO ACID DISTRIBUTION IN GLUTEN FRACTIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 401, doi. 10.1111/j.1365-2621.1959.tb17290.x
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SPECTROPHOTOMETRC DETERMINATION OF HYDROCYANIC ACID IN CANNED APRICOTS, CHERRIES, AND PRUNES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 423, doi. 10.1111/j.1365-2621.1959.tb17293.x
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VISUAL AND EATING PREFERENCES OF CONSUMER HOUSEHOLD PANEL FOR BEEF OF DIFFERENT GRADES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 434, doi. 10.1111/j.1365-2621.1959.tb17295.x
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AN INTENSITY-RESPONSE METHOD FOR THE MEASUREMENT OF FLAVOR INTENSITY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 445, doi. 10.1111/j.1365-2621.1959.tb17296.x
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- Article
BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 339, doi. 10.1111/j.1365-2621.1959.tb17281.x
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A NOTE ON A METHOD FOR THE EXTRACTION OF FREE FATTY ACIDS FROM LIPID MATERIAL.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 451, doi. 10.1111/j.1365-2621.1959.tb17297.x
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FREE AMINO ACIDS AND THIAMINE OF APPLE JUICES AND THEIR RELATION TO FERMENTATION.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 352, doi. 10.1111/j.1365-2621.1959.tb17283.x
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CARBONYLS IN OXIDIZING FAT. II. THE IDENTITY AND AMOUNTS OF STEAM VOLATILE MONOCARBONYLS IN A RANCID FREEZER-STORED PORK FAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 392, doi. 10.1111/j.1365-2621.1959.tb17289.x
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CHROMATOGRAPHIC IDENTIFICATION AND ESTIMATION OF THE FREE AMINO ACIDS PRESENT IN STRAWBERRY JUICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 410, doi. 10.1111/j.1365-2621.1959.tb17291.x
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MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 362, doi. 10.1111/j.1365-2621.1959.tb17284.x
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NIACIN CONTENT OF COFFEE IN CENTRAL AMERICA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 344, doi. 10.1111/j.1365-2621.1959.tb17282.x
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