Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 2
Results: 22
Loss of Ascorbic Acid During Estimation by the Roe-Kuether Method.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 11, doi. 10.1111/j.1365-2621.1961.tb00773.x
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- Article
Physical State of Cellulose During Ripening of Peach.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 95, doi. 10.1111/j.1365-2621.1961.tb00775.x
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Rheology of Cocoa Butter. IV. Further Studies of 'Omega' Crystallinity.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 99, doi. 10.1111/j.1365-2621.1961.tb00776.x
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Pectic Substances of Valencia Oranges at Different Stages of Maturity.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 125, doi. 10.1111/j.1365-2621.1961.tb00781.x
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Oxidation of Fat in Model Systems Related to Dehydrated Foods.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 198, doi. 10.1111/j.1365-2621.1961.tb00792.x
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Effect of Different Temperatures on Various Bacteria Isolated from Frozen Meat Pies.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 21, doi. 10.1111/j.1365-2621.1961.tb00774.x
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- Article
Carbonyls in Qxidizing Fat. IV. The Role of Various Fatty Acid Components in Carbonyl Generation.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 131, doi. 10.1111/j.1365-2621.1961.tb00782.x
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A Comparison of Some Taste-Test Methods.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 171, doi. 10.1111/j.1365-2621.1961.tb00788.x
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- Article
Destruction of alpha-Tocopherol by gamma-Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 153, doi. 10.1111/j.1365-2621.1961.tb00785.x
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The Xanthophylls of Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 106, doi. 10.1111/j.1365-2621.1961.tb00777.x
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The Carbohydrates in the Peel of Oranges and Grapefruit.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 146, doi. 10.1111/j.1365-2621.1961.tb00784.x
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The Oxidation of Lipids in Thin Filmss.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 186, doi. 10.1111/j.1365-2621.1961.tb00790.x
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The Effect of Methylation Upon the Antioxidant and Chelation Capacity of Quercetin and Dihydroquercetin in a Lard Substrate.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 139, doi. 10.1111/j.1365-2621.1961.tb00783.x
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Thermal Destruction of Streptococcus faecalis in Prepared Frozen Foods.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 1, doi. 10.1111/j.1365-2621.1961.tb00772.x
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Survival of Bacillus stearothermophilus Spores as a Means of Measuring Effective Electron-Beam Dosage.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 204, doi. 10.1111/j.1365-2621.1961.tb00793.x
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The Chemical Composition of Beef Protein Fractions Before and After Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 112, doi. 10.1111/j.1365-2621.1961.tb00778.x
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- Article
Autoxidation of Fish Oils. I. Identification of Volatile Monocarbonyl Compounds from Autoxidized Salmon Oil.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 192, doi. 10.1111/j.1365-2621.1961.tb00791.x
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- Article
The Volatile Sulfur Components of Cabbage.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 163, doi. 10.1111/j.1365-2621.1961.tb00787.x
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Proteolytic Enzyme Activity During Storage of Radiation- Stabilized Raw Beef and Its Significance to Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 156, doi. 10.1111/j.1365-2621.1961.tb00786.x
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Effects of Gamma Irradiation on the Chemical Properties of Actin and Actomyosin of Meats.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 178, doi. 10.1111/j.1365-2621.1961.tb00789.x
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Sensory Evaluation of Accessory Foods With and Without Carriers.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 122, doi. 10.1111/j.1365-2621.1961.tb00780.x
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Modification of the Pad-plate Method of Determining Chlortetracycline in Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 2, p. 119, doi. 10.1111/j.1365-2621.1961.tb00779.x
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