Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 1
Results: 23
Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple Oranges.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 34, doi. 10.1111/j.1365-2621.1964.tb01690.x
- By:
- Publication type:
- Article
Reactions Involved in Sulfite Bleaching of Anthocyanins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 16, doi. 10.1111/j.1365-2621.1964.tb01685.x
- By:
- Publication type:
- Article
The Antioxidant Activity of Vegetable Extracts I. Flavone Aglycones.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 27, doi. 10.1111/j.1365-2621.1964.tb01689.x
- By:
- Publication type:
- Article
Changes in Chicken Muscle Proteins During Aseptic Storage at Above-Freezing Temperatures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 49, doi. 10.1111/j.1365-2621.1964.tb01692.x
- By:
- Publication type:
- Article
Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beets.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 40, doi. 10.1111/j.1365-2621.1964.tb01691.x
- By:
- Publication type:
- Article
Radiosensitization of Streptococcus faecalis and Escherichia coli.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 80, doi. 10.1111/j.1365-2621.1964.tb01698.x
- By:
- Publication type:
- Article
ERRATUM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 26, doi. 10.1111/j.1365-2621.1964.tb01688.x
- Publication type:
- Article
Sensory Comparisons: The 2-Stage Triangle Test with Sample Variability.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 112, doi. 10.1111/j.1365-2621.1964.tb01704.x
- By:
- Publication type:
- Article
A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replications.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 105, doi. 10.1111/j.1365-2621.1964.tb01702.x
- By:
- Publication type:
- Article
Determination of Contribution Coefficients in Sensory Scoring of Over-All Quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 109, doi. 10.1111/j.1365-2621.1964.tb01703.x
- By:
- Publication type:
- Article
The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial Penetration.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 94, doi. 10.1111/j.1365-2621.1964.tb01700.x
- By:
- Publication type:
- Article
Isolation of Beta-Elemene from Orange Oil.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 25, doi. 10.1111/j.1365-2621.1964.tb01687.x
- By:
- Publication type:
- Article
Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 65, doi. 10.1111/j.1365-2621.1964.tb01695.x
- By:
- Publication type:
- Article
Incidence of Putrefactive Anaerobic Spores in Meat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 87, doi. 10.1111/j.1365-2621.1964.tb01699.x
- By:
- Publication type:
- Article
Postharvest Metabolism of Green Peas ( Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 58, doi. 10.1111/j.1365-2621.1964.tb01694.x
- By:
- Publication type:
- Article
Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Pork.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 100, doi. 10.1111/j.1365-2621.1964.tb01701.x
- By:
- Publication type:
- Article
Fatty Acid Composition as Influenced by Dietary Fatty Acids and Vitamin E Status in the Rabbit.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 20, doi. 10.1111/j.1365-2621.1964.tb01686.x
- By:
- Publication type:
- Article
The Effect of Peroxidase on Anthocyanin Pigments.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 53, doi. 10.1111/j.1365-2621.1964.tb01693.x
- By:
- Publication type:
- Article
Biochemical Properties of Pork and Their Relationship to Quality III. Degree of Saturation and Moisture Content of Subcutaneous Fat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 75, doi. 10.1111/j.1365-2621.1964.tb01697.x
- By:
- Publication type:
- Article
Carbonyls in Oxidizing Fat. VI. The Girard T Reagent in the Isolation and Determination of Micro Amounts of N-Aliphatic Aldehydes and 2-Alkanones.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 6, doi. 10.1111/j.1365-2621.1964.tb01684.x
- By:
- Publication type:
- Article
The Nutritive Value of Eight Varieties of Cowpea (Vigna sinensis).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 118, doi. 10.1111/j.1365-2621.1964.tb01705.x
- By:
- Publication type:
- Article
Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 70, doi. 10.1111/j.1365-2621.1964.tb01696.x
- By:
- Publication type:
- Article
Oleoresin of Capsicum (Red Chilies)-Some Technological and Chemical Aspects.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 1, p. 1, doi. 10.1111/j.1365-2621.1964.tb01683.x
- By:
- Publication type:
- Article