Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 2
Results: 19
Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Purée.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 233, doi. 10.1111/j.1365-2621.1964.tb01724.x
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The Fatty Acid Composition of Liver Lipids from Rats Raised on Pork Rations.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 130, doi. 10.1111/j.1365-2621.1964.tb01707.x
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Rehydration of Freeze-Dried Pork as Related to pH and Protein Denaturation.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 192, doi. 10.1111/j.1365-2621.1964.tb01717.x
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Volatile Chemical Compounds in Dry-Cured Hams.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 123, doi. 10.1111/j.1365-2621.1964.tb01706.x
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Some Volatile Components of Cooked Rutabaga.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 149, doi. 10.1111/j.1365-2621.1964.tb01710.x
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- Article
Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 210, doi. 10.1111/j.1365-2621.1964.tb01720.x
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Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 203, doi. 10.1111/j.1365-2621.1964.tb01719.x
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Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Iron.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 218, doi. 10.1111/j.1365-2621.1964.tb01721.x
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Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 224, doi. 10.1111/j.1365-2621.1964.tb01722.x
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Enzyme-Inactivation Studies on Irradiation-Sterilized Cod Fillets.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 190, doi. 10.1111/j.1365-2621.1964.tb01716.x
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- Article
Water-Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 136, doi. 10.1111/j.1365-2621.1964.tb01708.x
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Volatile Esters of Bartlett Pear. III.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 158, doi. 10.1111/j.1365-2621.1964.tb01711.x
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Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 198, doi. 10.1111/j.1365-2621.1964.tb01718.x
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Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 142, doi. 10.1111/j.1365-2621.1964.tb01709.x
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Meat Curing The Action of NaCl on Meat Electrolyte Binding.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 182, doi. 10.1111/j.1365-2621.1964.tb01715.x
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Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 227, doi. 10.1111/j.1365-2621.1964.tb01723.x
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The Determination and Contents of α- and γ-Tocopherols in Margarine.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 164, doi. 10.1111/j.1365-2621.1964.tb01712.x
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Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 175, doi. 10.1111/j.1365-2621.1964.tb01714.x
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Evaluation of the Biuret and Dye-Binding Methods for Protein Determination in Meats.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 168, doi. 10.1111/j.1365-2621.1964.tb01713.x
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