Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 2
Results: 31
The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 375, doi. 10.1111/j.1365-2621.1965.tb00317.x
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- Article
Color Reversion in Processed Vegetables II. Model System Studies.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 317, doi. 10.1111/j.1365-2621.1965.tb00309.x
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- Article
Papaya Pectinesterase inhibition by Sucrose.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 218, doi. 10.1111/j.1365-2621.1965.tb00292.x
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Water Activity of Flour at High Moisture Contents as Measured with a Pressure Membrane Cell.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 188, doi. 10.1111/j.1365-2621.1965.tb00288.x
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- Article
Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 312, doi. 10.1111/j.1365-2621.1965.tb00308.x
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- Article
Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. II. Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 253, doi. 10.1111/j.1365-2621.1965.tb00298.x
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- Article
Effect of Magnesium in Salting of Cod.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 286, doi. 10.1111/j.1365-2621.1965.tb00303.x
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Volatiles from a Commercial Pea Blancher. Mass Spectral Identification.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 228, doi. 10.1111/j.1365-2621.1965.tb00294.x
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- Article
The Anthocyanin Pigments of Boysenberries.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 300, doi. 10.1111/j.1365-2621.1965.tb00306.x
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The Growth and Persistence of Staphylococcus aureus in Milk and Broth Substrates.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 351, doi. 10.1111/j.1365-2621.1965.tb00314.x
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- Article
Salmonella Derby Contamination of Eggs from Inoculated Hens.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 333, doi. 10.1111/j.1365-2621.1965.tb00311.x
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- Article
Post-irradiation Survival of Staphylococcus aureus in Sea Foods.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 344, doi. 10.1111/j.1365-2621.1965.tb00313.x
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- Article
The Texture of Ice Cream.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 201, doi. 10.1111/j.1365-2621.1965.tb00290.x
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- Article
Proteolytic Action of Pepsin on Glutenin.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 212, doi. 10.1111/j.1365-2621.1965.tb00291.x
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- Article
The Influence of Ante-Mortem Factors and Gamma Irradiation on the -Degradation of 5′-Ribonucleotides in the Muscle f English Sole (Parophrys vetulus).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 223, doi. 10.1111/j.1365-2621.1965.tb00293.x
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- Article
Prevention of Type E Clostridium Botulinum Toxin Formation in Smoked Whitefish Chubs with Tylosin Lactate.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 337, doi. 10.1111/j.1365-2621.1965.tb00312.x
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- Article
Volatile Constituents of Black Pepper. III. The Monoterpene Hydrocarbon Fraction.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 274, doi. 10.1111/j.1365-2621.1965.tb00301.x
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- Article
Control of Protein Level of Algae, Chlorella.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 359, doi. 10.1111/j.1365-2621.1965.tb00315.x
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- Article
The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace Pigs.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 296, doi. 10.1111/j.1365-2621.1965.tb00305.x
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- Article
Influence of Post-Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 240, doi. 10.1111/j.1365-2621.1965.tb00296.x
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Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 280, doi. 10.1111/j.1365-2621.1965.tb00302.x
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- Article
Viability of Escherichia Coli on English Walnut Meats (Juglans regia).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 325, doi. 10.1111/j.1365-2621.1965.tb00310.x
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- Article
Food Action Rating Scale for Measuring Food Acceptance.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 365, doi. 10.1111/j.1365-2621.1965.tb00316.x
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The Fatty Acid Composition of Free and Bound Lipids in Freeze-Dried Meats.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 262, doi. 10.1111/j.1365-2621.1965.tb00299.x
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Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 307, doi. 10.1111/j.1365-2621.1965.tb00307.x
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- Article
Inhibition of Pectinolytic and Cellulolytic Enzymes in Cucumber Fermentations by Sericea.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 233, doi. 10.1111/j.1365-2621.1965.tb00295.x
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Purification and Certain Properties of Avocado Polygalacturonase.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 266, doi. 10.1111/j.1365-2621.1965.tb00300.x
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- Article
Volatile Components of Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 192, doi. 10.1111/j.1365-2621.1965.tb00289.x
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- Article
Isolation and Evaluation of the Saccharide Components of Starch Hydrolysates. I. Isolation.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 248, doi. 10.1111/j.1365-2621.1965.tb00297.x
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- Article
Identification of Volatile Constituents from Pure-Culture Fermentations of Brined Cucumbers.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 288, doi. 10.1111/j.1365-2621.1965.tb00304.x
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- Article
The Ascorbic Acid Content of Edible Liver.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 2, p. 185, doi. 10.1111/j.1365-2621.1965.tb00287.x
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- Article