Works matching IS 00221147 AND DT 1960 AND VI 25 AND IP 4
Results: 15
STUDIES IN CANNING PROCESSES III. THE COOLING PHASE OF PROCESSES FOR PRODUCTS HEATING B.Y. CONDUCTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 449, doi. 10.1111/j.1365-2621.1960.tb00353.x
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RESPONSE OF EPIHYDRIN ALDEHYDE and GLYCERALDEHYDE IN THE THIOBARBITURIC ACID TEST FOR FAT. OXIDATION.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 554, doi. 10.1111/j.1365-2621.1960.tb00367.x
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SOME AROMAS PRODUCED BY SIMPLE AMINO ACID, SUGAR REACTIONS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 491, doi. 10.1111/j.1365-2621.1960.tb00359.x
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BIOSYNTHESIS OF ANTHOCYANINS IN RADISHES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 507, doi. 10.1111/j.1365-2621.1960.tb00361.x
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THE BROWNING OF ASCORBIC ACID.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 484, doi. 10.1111/j.1365-2621.1960.tb00358.x
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CARBONYLS IN OXIDIZING FAT III. THE DISTRIBUTION OF'VOLATILE and NON-VOLATILE CARBONYLS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 495, doi. 10.1111/j.1365-2621.1960.tb00360.x
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STATIONARY LIQUID PHASES FOR'USE IN GAS-LIQUID CHROMATOGRAPHY- SUITABLE FOR THE SEPARATION OF THE COMPONENTS OF ESSENTIAL OILS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 531, doi. 10.1111/j.1365-2621.1960.tb00364.x
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A STUDY OF A SPECTROPHOTOMETRIC METHOD FOR THE FLAVOR EVALUATION OF INSECTICIDE TREATED EGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 513, doi. 10.1111/j.1365-2621.1960.tb00362.x
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THE OXIDATION OF TERPENES. I. MECHANISM and REACTION PRODUCTS OF D-LIMONENE AUTOXIDATION.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 517, doi. 10.1111/j.1365-2621.1960.tb00363.x
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RHEOLOGY OF COCOA BUTTER. I. EFFECT OF CONTAINED FAT CRYSTALS ON FLOW PROPERTIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 460, doi. 10.1111/j.1365-2621.1960.tb00354.x
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COLOR MEASUREMENT and DETERIORATION IN GRAPE and BERRY JUICES and CONCENTRATES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 471, doi. 10.1111/j.1365-2621.1960.tb00356.x
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OXIDATION OF TISSUE LIPIDS IN COOKED PORK.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 538, doi. 10.1111/j.1365-2621.1960.tb00365.x
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KINETICS OF COLOR, ASCORBIC ACID, and TOTAL ACID DIFFUSION IN FROZEN SIRUP-PACKED RASPBERRIES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 464, doi. 10.1111/j.1365-2621.1960.tb00355.x
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NUTRITIVE VALUE OF FISH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 479, doi. 10.1111/j.1365-2621.1960.tb00357.x
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UNSATURATED TRIGLYCERIDE and FATTY ACID LIPOXIDASE ACTIVITIES OF NAVY BEANS, SMALL RED BEANS, PEANUTS, GREEN PEAS, 4ND LIMA BEANS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 4, p. 544, doi. 10.1111/j.1365-2621.1960.tb00366.x
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