Relative Taste Intensities of Selected Sugars and Organic Acids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 726, doi. 10.1111/j.1365-2621.1963.tb01680.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1963 AND VI 28 AND IP 6
Results: 19
1
2
Staphylococci in Food and Food Intoxication A Review and an Appraisal of Phage Typing Results.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 692, doi. 10.1111/j.1365-2621.1963.tb01677.x
- By:
- Publication type:
- Article
3
The Carotenoids of Italian Prunes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 623, doi. 10.1111/j.1365-2621.1963.tb01665.x
- By:
- Publication type:
- Article
4
Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 663, doi. 10.1111/j.1365-2621.1963.tb01671.x
- By:
- Publication type:
- Article
5
Techniques for Odor Measurement: Olfactometric vs. Sniffing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 719, doi. 10.1111/j.1365-2621.1963.tb01679.x
- By:
- Publication type:
- Article
6
Some Properties of Acetoin-2,4-dinitrophenylhydrazone.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 685, doi. 10.1111/j.1365-2621.1963.tb01675.x
- By:
- Publication type:
- Article
7
Determination of Malonaldehyde by Ultraviolet Spectrophotometry.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 627, doi. 10.1111/j.1365-2621.1963.tb01666.x
- By:
- Publication type:
- Article
8
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting 1. CIPC (Isopropyl-N-3-Chlorophenyl Carbamate) Treatments.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 649, doi. 10.1111/j.1365-2621.1963.tb01669.x
- By:
- Publication type:
- Article
9
The Organic Constituents of Food. II. Celery.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 640, doi. 10.1111/j.1365-2621.1963.tb01668.x
- By:
- Publication type:
- Article
10
Electron Microscopy of Post-Mortem Changes in Porcine Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 680, doi. 10.1111/j.1365-2621.1963.tb01674.x
- By:
- Publication type:
- Article
11
Histological Analysis of Wound Healing in Potatoes Treated to Inhibit Sprouting.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 655, doi. 10.1111/j.1365-2621.1963.tb01670.x
- By:
- Publication type:
- Article
12
Modification of Radiolethality by Vitamin K<sub>5</sub> and Certain Analogs in Model Systems and in Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 687, doi. 10.1111/j.1365-2621.1963.tb01676.x
- By:
- Publication type:
- Article
13
Effect of Pre-Slaughter Treatments on the Chemical Composition of Various Beef Tissues.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 669, doi. 10.1111/j.1365-2621.1963.tb01672.x
- By:
- Publication type:
- Article
14
Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 741, doi. 10.1111/j.1365-2621.1963.tb01682.x
- By:
- Publication type:
- Article
15
Variability of Taste Perception.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 734, doi. 10.1111/j.1365-2621.1963.tb01681.x
- By:
- Publication type:
- Article
16
Non-Enzymic Browning. Development of Chromophores in the Glucose-Glycine and Sucrose-Glycine Systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 631, doi. 10.1111/j.1365-2621.1963.tb01667.x
- By:
- Publication type:
- Article
17
Protein Solubility as Influenced by Physiological Conditions in the Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 675, doi. 10.1111/j.1365-2621.1963.tb01673.x
- By:
- Publication type:
- Article
18
Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 617, doi. 10.1111/j.1365-2621.1963.tb01664.x
- By:
- Publication type:
- Article
19
The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 6, p. 711, doi. 10.1111/j.1365-2621.1963.tb01678.x
- By:
- Publication type:
- Article