Works matching IS 00221147 AND DT 1960 AND VI 25 AND IP 6
Results: 17
QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. I. INTERACTION WITH METHYLENE BLUE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 720, doi. 10.1111/j.1365-2621.1960.tb00019.x
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- Article
EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. III.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 731, doi. 10.1111/j.1365-2621.1960.tb00020.x
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- Article
VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 764, doi. 10.1111/j.1365-2621.1960.tb00024.x
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THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 706, doi. 10.1111/j.1365-2621.1960.tb00017.x
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- Article
BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 757, doi. 10.1111/j.1365-2621.1960.tb00023.x
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COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 739, doi. 10.1111/j.1365-2621.1960.tb00021.x
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- Article
RHEOLOGY OF COCOA BUTTER. III. CRYSTALLINE CHANGES DURING STORAGE AT VARIOUS TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 770, doi. 10.1111/j.1365-2621.1960.tb00025.x
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SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 712, doi. 10.1111/j.1365-2621.1960.tb00018.x
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- Article
THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 693, doi. 10.1111/j.1365-2621.1960.tb00016.x
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- Article
A NEW MODEL IN CONSUMER TESTING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 802, doi. 10.1111/j.1365-2621.1960.tb00029.x
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- Article
THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 687, doi. 10.1111/j.1365-2621.1960.tb00015.x
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- Article
EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 789, doi. 10.1111/j.1365-2621.1960.tb00027.x
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STUDIES ON TEMPEH- AN INDONESIAN FERMENTED SOYBEAN FOOD.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 777, doi. 10.1111/j.1365-2621.1960.tb00026.x
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EFFECT OF CURE ON PORK WITJ-J WATERY STRUCTURE. II. EFFECT ON QUALITY OF CANNED HAMS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 799, doi. 10.1111/j.1365-2621.1960.tb00028.x
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- Article
BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF PH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 750, doi. 10.1111/j.1365-2621.1960.tb00022.x
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THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 810, doi. 10.1111/j.1365-2621.1960.tb00030.x
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THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK.
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- Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 681, doi. 10.1111/j.1365-2621.1960.tb00014.x
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