Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 6
Results: 33
Role of Incidental Microflora in Natural Decomposition of Mucilage Layer in Kona Coffee Cherries.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 850, doi. 10.1111/j.1365-2621.1964.tb00459.x
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- Article
Investigation of the Food Value of Quinua and Cañihua Seed.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 872, doi. 10.1111/j.1365-2621.1964.tb00464.x
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- Article
Clostridium Botulinum Type E in Smoked Fish.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 843, doi. 10.1111/j.1365-2621.1964.tb00458.x
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- Article
Source of Aromatic Compounds in Maple Sirup Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 814, doi. 10.1111/j.1365-2621.1964.tb00454.x
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- Article
Relation of 'Breast Swab' to 'Drip' Bacterial Counts in Tray-Packed Chicken Fryers.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 854, doi. 10.1111/j.1365-2621.1964.tb00460.x
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- Article
The Rabbit as a Source of Experimental Material for Meat Studies.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 865, doi. 10.1111/j.1365-2621.1964.tb00463.x
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- Article
Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 762, doi. 10.1111/j.1365-2621.1964.tb00444.x
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Effect of Para-chlorophenoxyacetic Acid (PCPA) Spray on Composition and Residue in Boysenberries.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 744, doi. 10.1111/j.1365-2621.1964.tb00441.x
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- Article
Organic Acids in Winter Squashes.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 715, doi. 10.1111/j.1365-2621.1964.tb00436.x
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- Article
Polyphenoloxidase in Bartlett Pears.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 829, doi. 10.1111/j.1365-2621.1964.tb00456.x
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Isolation of 5,6,7,3′,4′-Pentamethoxyflavone from Orange-Peel Juice.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 766, doi. 10.1111/j.1365-2621.1964.tb00445.x
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- Article
The Detection of Benzyl Ether Added to Lemon Oil.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 802, doi. 10.1111/j.1365-2621.1964.tb00451.x
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- Article
Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 710, doi. 10.1111/j.1365-2621.1964.tb00435.x
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- Article
Iron Sulfide Blackening in Canned Protein Foods. Interactions of Constituents in the Vapor Phase.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 750, doi. 10.1111/j.1365-2621.1964.tb00442.x
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- Article
Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 790, doi. 10.1111/j.1365-2621.1964.tb00449.x
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- Article
Color Measurement of Translucent Food Samples.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 782, doi. 10.1111/j.1365-2621.1964.tb00448.x
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- Article
Anthocyanin Pigments in Bing Cherries.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 735, doi. 10.1111/j.1365-2621.1964.tb00440.x
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- Article
The Hydrogen Ion Titration Curves of Native, Heat-Coagulated and Frozen-Stored Myofibrils of Cod and Beef.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 717, doi. 10.1111/j.1365-2621.1964.tb00437.x
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- Article
The Cytological Distribution of Calcium in Raw and Cooked Seed Peas.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 768, doi. 10.1111/j.1365-2621.1964.tb00446.x
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- Article
ERRATA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 880, doi. 10.1111/j.1365-2621.1964.tb00466.x
- Publication type:
- Article
Clostridium perfringens in Bovine Livers.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 862, doi. 10.1111/j.1365-2621.1964.tb00462.x
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- Article
A Comparison of Two Methods for the Determination of Lactic Acid in Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 808, doi. 10.1111/j.1365-2621.1964.tb00453.x
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- Article
Volatile Esters of Bartlett Pear. IV. Esters of Trans:2-cis:4-decadienoic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 730, doi. 10.1111/j.1365-2621.1964.tb00439.x
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- Article
Leucoanthocyan Material from Immature Peaches.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 723, doi. 10.1111/j.1365-2621.1964.tb00438.x
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- Article
Effect of Irradiation and Pre-Irradiation Treatments on Beef Muscle Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 837, doi. 10.1111/j.1365-2621.1964.tb00457.x
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- Article
Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meats.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 877, doi. 10.1111/j.1365-2621.1964.tb00465.x
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- Article
Sugars in Red Tart Cherries and Their Changes During Maturation.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 804, doi. 10.1111/j.1365-2621.1964.tb00452.x
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- Article
A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 774, doi. 10.1111/j.1365-2621.1964.tb00447.x
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- Article
Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 819, doi. 10.1111/j.1365-2621.1964.tb00455.x
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- Article
A Procedure for Assaying Residual Nisin in Food Products.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 859, doi. 10.1111/j.1365-2621.1964.tb00461.x
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- Article
Pear Aroma: Relation of Instrumental and Sensory Techniques.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 756, doi. 10.1111/j.1365-2621.1964.tb00443.x
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- Article
Volatile Components of Peach.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 796, doi. 10.1111/j.1365-2621.1964.tb00450.x
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Properties of Yolk-Containing Solids with Added Carbohydrates.
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- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 693, doi. 10.1111/j.1365-2621.1964.tb00434.x
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