Use of Capillary Gas Chromatography with a Time-of-Flight Mass Spectrometer.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 316, doi. 10.1111/j.1365-2621.1963.tb00204.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1963 AND VI 28 AND IP 3
Results: 22
1
2
Fish Hydrolysates. III. Influence of degree of hydrolysis on nutritive value.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 365, doi. 10.1111/j.1365-2621.1963.tb00212.x
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- Publication type:
- Article
3
Gas Chromatography of Chicken and Turkey Volatiles: The Effect of Temperature, Oxygen, and Type of Tissue on Composition of the Volatile Fraction.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 334, doi. 10.1111/j.1365-2621.1963.tb00207.x
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- Publication type:
- Article
4
Autoxidation of Fish Oils. II. Changes in the Carbonyl Distribution of Autoxidizing Salmon Oils.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 305, doi. 10.1111/j.1365-2621.1963.tb00202.x
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- Publication type:
- Article
5
The Organic Constituents of Food. I. Lettuce.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 347, doi. 10.1111/j.1365-2621.1963.tb00209.x
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- Publication type:
- Article
6
Fish Hydrolysates. IV. Microbiological Evaluation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 358, doi. 10.1111/j.1365-2621.1963.tb00211.x
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- Publication type:
- Article
7
Role of Individual Phospholipids as Antioxidants.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 313, doi. 10.1111/j.1365-2621.1963.tb00203.x
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- Publication type:
- Article
8
The Microflora Within the Tissue of Fruits and Vegetables.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 259, doi. 10.1111/j.1365-2621.1963.tb00194.x
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- Publication type:
- Article
9
Effect of Size Classification and Maturity on the Protein Content of Alaska and Perfection Peas.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 356, doi. 10.1111/j.1365-2621.1963.tb00210.x
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- Publication type:
- Article
10
Effect of Linolenic, Linoleic, and Oleic Acids on Measuring Protein Extractability from Cod Skeletal Muscle with the Solubility Test.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 286, doi. 10.1111/j.1365-2621.1963.tb00198.x
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- Publication type:
- Article
11
Alteration of Post-Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modification.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 292, doi. 10.1111/j.1365-2621.1963.tb00200.x
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- Publication type:
- Article
12
Microbiological Studies of Bruised Tissues.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 245, doi. 10.1111/j.1365-2621.1963.tb00192.x
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- Publication type:
- Article
13
Chemical Preservatives as Inhibitors of Yeast Growth.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 267, doi. 10.1111/j.1365-2621.1963.tb00195.x
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- Publication type:
- Article
14
A Chromatographic Comparison of the Polygalacturonases in Fungal Enzyme Mixtures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 289, doi. 10.1111/j.1365-2621.1963.tb00199.x
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- Publication type:
- Article
15
Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 320, doi. 10.1111/j.1365-2621.1963.tb00205.x
- By:
- Publication type:
- Article
16
Distribution of Pesticides in Fermentation Products Obtained from Artificially Fortified Grape Musts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 342, doi. 10.1111/j.1365-2621.1963.tb00208.x
- By:
- Publication type:
- Article
17
A Biological After-Effect in Radiation-Processed Chicken Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 243, doi. 10.1111/j.1365-2621.1963.tb00191.x
- By:
- Publication type:
- Article
18
A Technique for the Study of Lipid-Soluble Food Flavor Volatiles.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 329, doi. 10.1111/j.1365-2621.1963.tb00206.x
- By:
- Publication type:
- Article
19
The Effect of Papain Preparations on Beef Skeletal Muscle Proteins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 283, doi. 10.1111/j.1365-2621.1963.tb00197.x
- By:
- Publication type:
- Article
20
Toxin Production in Naturally Separated Liquid and Solid Components in Preparations of Heated Surface-Ripened Cheese Inoculated with Clostridium botulinum.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 276, doi. 10.1111/j.1365-2621.1963.tb00196.x
- By:
- Publication type:
- Article
21
An Examination of the Free Amino Acids of the Common Onion (Allium cepa).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 298, doi. 10.1111/j.1365-2621.1963.tb00201.x
- By:
- Publication type:
- Article
22
Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracycline.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 3, p. 254, doi. 10.1111/j.1365-2621.1963.tb00193.x
- By:
- Publication type:
- Article