Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 4
Results: 25
Characterization Studies of Three Myoglobin Fractions from Bovine Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 429, doi. 10.1111/j.1365-2621.1964.tb01756.x
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- Article
Effect of Temperature on Radiosensitivity of Salmonella Typhimurium.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 469, doi. 10.1111/j.1365-2621.1964.tb01763.x
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Chlorophyll Catalysis of Fat Peroxidation.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 420, doi. 10.1111/j.1365-2621.1964.tb01754.x
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The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 460, doi. 10.1111/j.1365-2621.1964.tb01761.x
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- Article
Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 413, doi. 10.1111/j.1365-2621.1964.tb01753.x
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- Article
Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 464, doi. 10.1111/j.1365-2621.1964.tb01762.x
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- Article
A Method for Determining 5′-Nucleotides.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 435, doi. 10.1111/j.1365-2621.1964.tb01757.x
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- Article
Some Aspects of the Action of Tylosin on Clostridium Species PA 3679.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 475, doi. 10.1111/j.1365-2621.1964.tb01764.x
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- Article
Color Deterioration in Frozen French Beans (Phaseolus vulgaris).
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 383, doi. 10.1111/j.1365-2621.1964.tb01748.x
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- Article
Survival of Clostridium perfringens in Frozen Chicken Gravy.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 479, doi. 10.1111/j.1365-2621.1964.tb01765.x
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- Article
Apple Juice Volatiles.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 448, doi. 10.1111/j.1365-2621.1964.tb01759.x
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- Article
Origin of Hydrogen Sulfide in Heated Chicken Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 393, doi. 10.1111/j.1365-2621.1964.tb01750.x
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- Article
Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 379, doi. 10.1111/j.1365-2621.1964.tb01747.x
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- Article
Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 400, doi. 10.1111/j.1365-2621.1964.tb01751.x
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- Article
Detection and Isolation of Multiple Myoglobins from Beef Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 422, doi. 10.1111/j.1365-2621.1964.tb01755.x
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- Article
The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 456, doi. 10.1111/j.1365-2621.1964.tb01760.x
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- Article
Linear Dependency of Scale Structure in Differential Odor Intensity Measurements.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 499, doi. 10.1111/j.1365-2621.1964.tb01769.x
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- Article
Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 389, doi. 10.1111/j.1365-2621.1964.tb01749.x
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- Article
Effects of Sample Sequence on Food Preferences.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 520, doi. 10.1111/j.1365-2621.1964.tb01771.x
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- Article
Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 490, doi. 10.1111/j.1365-2621.1964.tb01768.x
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- Article
A Comparison of Normal and Stressed-Time Conditions on Scoring of Quality and Quantity Attributes.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 506, doi. 10.1111/j.1365-2621.1964.tb01770.x
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- Article
Changes in Concentrated Milk During Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 443, doi. 10.1111/j.1365-2621.1964.tb01758.x
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- Article
The Determination of the Tensile Strength of Fluid Food Materials.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 483, doi. 10.1111/j.1365-2621.1964.tb01766.x
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Enzymatic Studies of Bruised Poultry Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 407, doi. 10.1111/j.1365-2621.1964.tb01752.x
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- Article
Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 487, doi. 10.1111/j.1365-2621.1964.tb01767.x
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