Works matching IS 00221147 AND DT 1962 AND VI 27 AND IP 2
Results: 15
Some Properties of the 2, 4-Dinitrophenylhydrazine Derivatives of Diacetyl, α-Acetolactic Acid, and Acetoin.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 210, doi. 10.1111/j.1365-2621.1962.tb00083.x
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- Article
All-Vegetable Protein Mixtures for Human Feeding. VIII. Biological Testing of INCAP Vegetable Mixture Nine in Rats.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 203, doi. 10.1111/j.1365-2621.1962.tb00082.x
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- Article
Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 144, doi. 10.1111/j.1365-2621.1962.tb00074.x
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- Article
The Browning Produced by Heating Fresh Pork. I. The Relation of Browning Intensity to Chemical Constituents and pH.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 177, doi. 10.1111/j.1365-2621.1962.tb00078.x
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Studies on the Volatile Components of Different Varieties of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 165, doi. 10.1111/j.1365-2621.1962.tb00076.x
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- Article
Peroxidase Regeneration and Its Effect on Quality in Frozen Peas and Thawed Peas.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 120, doi. 10.1111/j.1365-2621.1962.tb00070.x
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- Article
The Effect of Sudden Cooling on the Respiration of Pea Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 160, doi. 10.1111/j.1365-2621.1962.tb00075.x
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- Article
The Carotenoids of Meyer Lemons.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 171, doi. 10.1111/j.1365-2621.1962.tb00077.x
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Automatic Recording of Vibrational Properties of Foodstuffs.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 182, doi. 10.1111/j.1365-2621.1962.tb00079.x
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- Article
Kinetic Studies on the Heat Inactivation of Peroxidase in Sweet Corn.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 113, doi. 10.1111/j.1365-2621.1962.tb00069.x
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- Article
Extraction of Lipids from Oxidizing Mullet.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 135, doi. 10.1111/j.1365-2621.1962.tb00072.x
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Determination of Odor Difference Thresholds.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 197, doi. 10.1111/j.1365-2621.1962.tb00081.x
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- Article
The Effect of Storage at Elevated Temperature on Some Proteins of Freeze-Dried Beef.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 139, doi. 10.1111/j.1365-2621.1962.tb00073.x
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- Article
Ascorbic Acid Oxidation and Lipid Peroxidation in Milk.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 127, doi. 10.1111/j.1365-2621.1962.tb00071.x
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- Article
Complexity of Flavor and Blending of Wines.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 2, p. 189, doi. 10.1111/j.1365-2621.1962.tb00080.x
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- Article