Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 6
Results: 18
QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 711, doi. 10.1111/j.1365-2621.1959.tb17325.x
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- Article
EFFECT OF COOKING RICE WITH DIFFERENT VOLUMES OF WATER ON THE LOSS OF NUTRIENTS and ON DIGESTIBILITY OF RICE IN VITRO.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 751, doi. 10.1111/j.1365-2621.1959.tb17330.x
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'BROWNING' REACTIONS AND THE LOSS OF FREE AMINO ACID AND SUGAR FROM LYOPHILIZED MUSCLE EXTRACTIVES OF FRESH AND CHILL-STORED CODLING (GADUS CALLARIAS).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 704, doi. 10.1111/j.1365-2621.1959.tb17324.x
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- Article
DISSOLVED OXYGEN DETERMINATION IN WINE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 744, doi. 10.1111/j.1365-2621.1959.tb17328.x
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- Article
ELECTROPHORETIC ANALYSIS OF FLUIDS OBTAINED FROM MECHANICALLY DISRUPTED AND FROZEN FISH MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 681, doi. 10.1111/j.1365-2621.1959.tb17321.x
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- Article
EFFECT OF IRRADIATION ON QUALITY OF GROUND PORK AND OF COOKING CONVENTIONALLY AND ELECTRONICALLY.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 645, doi. 10.1111/j.1365-2621.1959.tb17317.x
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- Article
SOME TECHNIQUES FOR EVALUATING THE FLAVOR OF PROCESSED MEAT.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 696, doi. 10.1111/j.1365-2621.1959.tb17323.x
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- Article
EFFECTS OF IONIZING RADIATIONS ON PLANT TISSUES. IV. SOME EFFECTS OF GAMMA RADIATION ON STARCH AND STARCH FRACTIONS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 609, doi. 10.1111/j.1365-2621.1959.tb17314.x
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- Article
THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 633, doi. 10.1111/j.1365-2621.1959.tb17316.x
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- Article
FLAVOR COMPOUNDS FROM COMMERCIAL EVAPORATED MILK.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 688, doi. 10.1111/j.1365-2621.1959.tb17322.x
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- Article
EFFECT OF STORAGE ON THE CARBOHYDRATE CONTENT OF TWO VARIETIES OF POTATOES GROWN IN CANADA AND TREATED WITH GAMMA RADIATION.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 659, doi. 10.1111/j.1365-2621.1959.tb17318.x
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- Article
EXTRACTION RATES FOR SELECTED COMPONENTS IN COFFEE BREW.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 735, doi. 10.1111/j.1365-2621.1959.tb17327.x
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- Article
EFFECT OF TEMPERATURE DURING THE ROASTING CYCLE ON SELECTED COMPONENTS OF DIFFERENT TYPES OF WHOLE BEAN COFFEE.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 672, doi. 10.1111/j.1365-2621.1959.tb17320.x
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- Article
USE OF THE DAVIS METHOD TO ESTIMATE FLAVANONES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 757, doi. 10.1111/j.1365-2621.1959.tb17331.x
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RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 728, doi. 10.1111/j.1365-2621.1959.tb17326.x
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BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 665, doi. 10.1111/j.1365-2621.1959.tb17319.x
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- Article
EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON SOME ORGANIC ACID-CARBOHYDRATE SYSTEMS.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 618, doi. 10.1111/j.1365-2621.1959.tb17315.x
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STUDIES ON THE RETENTION OF ASCORBIC ACID DURING BLANCHING OF SOME INDIAN VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 749, doi. 10.1111/j.1365-2621.1959.tb17329.x
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