Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 4
Results: 21
Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 401, doi. 10.1111/j.1365-2621.1961.tb00380.x
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- Article
Effect of Pre-irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 412, doi. 10.1111/j.1365-2621.1961.tb00381.x
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- Article
An Olfactometer for Rapid and Critical Odor Measurement.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 452, doi. 10.1111/j.1365-2621.1961.tb00388.x
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- Article
Effect of Storage Conditions on Some Physicochemical Properties in Experimental Sausage Prepared from Fibrils.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 331, doi. 10.1111/j.1365-2621.1961.tb00368.x
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- Article
Enzyme-Catalyzed Breakdown of Dehydroascorbic Acid in Plant Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 416, doi. 10.1111/j.1365-2621.1961.tb00382.x
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- Article
Browning of Sugar Solutions. VI. Isolation and Characterization of the Brown Pigment in Maple Sirup.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 397, doi. 10.1111/j.1365-2621.1961.tb00379.x
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- Article
Factors Affecting the Water Retention of Beef. V. Variation of the Zinc-Containing Enzymes.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 422, doi. 10.1111/j.1365-2621.1961.tb00383.x
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- Article
Oxidative Damage to Amino acids, peptides, and proteins by Radiation.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 448, doi. 10.1111/j.1365-2621.1961.tb00387.x
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- Article
Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 345, doi. 10.1111/j.1365-2621.1961.tb00370.x
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- Article
Anthocyanin Pigment in Passion Fruit Rind.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 385, doi. 10.1111/j.1365-2621.1961.tb00377.x
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- Article
The Fatty Acids of Vegetables. II. Spinach.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 356, doi. 10.1111/j.1365-2621.1961.tb00372.x
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- Article
Effects of Ionizing Radiations on Plant Tissues. V. Some Effects of Gamma Radiation on Lettuce Leaves.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 389, doi. 10.1111/j.1365-2621.1961.tb00378.x
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- Article
Chemical Composition of Potatoes. I. Preliminary Studies on the Relationships Between Specific Gravity and the Nitrogenous Constituents.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 351, doi. 10.1111/j.1365-2621.1961.tb00371.x
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- Article
Studies on the Ecology of Selected Food Poisoning Organisms in Foods. I. Growth of Staphylococcus Aureus in Cream and a Cream Product.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 436, doi. 10.1111/j.1365-2621.1961.tb00385.x
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- Article
Changes in Soybean Lipids During Tempeh Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 373, doi. 10.1111/j.1365-2621.1961.tb00375.x
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- Article
Bitterness in Celery.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 337, doi. 10.1111/j.1365-2621.1961.tb00369.x
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- Article
Dependency of Almond Preference on Consumer Category and Type of Experiment.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 377, doi. 10.1111/j.1365-2621.1961.tb00376.x
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- Article
Study of a Lipohydroperoxide Breakdown Factor in Soy Extracts.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 359, doi. 10.1111/j.1365-2621.1961.tb00373.x
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- Article
The Microbicidal Activity of Gaseous Propylene Oxide and Its Application to Powdered or Flaked Foods.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 428, doi. 10.1111/j.1365-2621.1961.tb00384.x
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- Article
The Carotenoids of Navel Oranges.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 442, doi. 10.1111/j.1365-2621.1961.tb00386.x
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- Article
Precipitation of Food Gums by Thiazine, Oxazine, Azine and Other Cationic Dyes: Specificity of the Methylene Blue Carrageenan Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 365, doi. 10.1111/j.1365-2621.1961.tb00374.x
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- Article