Works matching IS 00221147 AND DT 1962 AND VI 27 AND IP 5
Results: 19
Changes in the Total Sulfhydryl Group Content and Histochemical Demonstration of Sulfonates in Excised Chicken Muscle Aged in Air.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 411, doi. 10.1111/j.1365-2621.1962.tb00117.x
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- Article
The Monoterpene Hydrocarbon Composition of Some Essential Oils.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 455, doi. 10.1111/j.1365-2621.1962.tb00126.x
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- Article
Taste Interrelationships.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 495, doi. 10.1111/j.1365-2621.1962.tb00133.x
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- Article
Volatile Ester Equilibria in Plant Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 426, doi. 10.1111/j.1365-2621.1962.tb00121.x
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- Article
Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 419, doi. 10.1111/j.1365-2621.1962.tb00120.x
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- Article
Nutrient Content of Variety Meats.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 459, doi. 10.1111/j.1365-2621.1962.tb00127.x
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- Article
Tenderness of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 483, doi. 10.1111/j.1365-2621.1962.tb00131.x
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- Article
Tenderness of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 476, doi. 10.1111/j.1365-2621.1962.tb00130.x
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- Article
Effect of Stress Prior to Slaughter on the Chemical Composition of Raw and Cooked Pork.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 407, doi. 10.1111/j.1365-2621.1962.tb00116.x
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- Article
Tenderness of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 469, doi. 10.1111/j.1365-2621.1962.tb00129.x
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- Article
Studies on the Use of Tissue Culture for the Bioassay of Staphylococcal Enterotoxin.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 501, doi. 10.1111/j.1365-2621.1962.tb00134.x
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- Article
A Spectrophotometric Investigation of Dihydroxyacetone-Arginine Browning.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 413, doi. 10.1111/j.1365-2621.1962.tb00118.x
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- Article
The Flavor Spectrum of Apple Wine Volatiles.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 435, doi. 10.1111/j.1365-2621.1962.tb00123.x
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- Article
Phenolic Compounds of Commercial Wheat Germ.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 446, doi. 10.1111/j.1365-2621.1962.tb00125.x
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- Article
Extraction and Fractionation of Proteins in Fresh Chicken Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 430, doi. 10.1111/j.1365-2621.1962.tb00122.x
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- Article
Infrared Spectra of Some Pectic Substances.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 441, doi. 10.1111/j.1365-2621.1962.tb00124.x
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- Article
Studies on the Composition of Egg Lipid.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 463, doi. 10.1111/j.1365-2621.1962.tb00128.x
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- Article
Isolation and Description of the Pectinase-Inhibiting Tannins of Grape Leaves.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 416, doi. 10.1111/j.1365-2621.1962.tb00119.x
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- Article
Confusion in Sensory Scoring Induced by Experimental Design.
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- Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 489, doi. 10.1111/j.1365-2621.1962.tb00132.x
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