Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 3
Results: 31
Chemical and Microbial Activity Rates Under Square-Wave and Sinusoidal Temperature Fluctuations.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 520, doi. 10.1111/j.1365-2621.1965.tb01796.x
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Configuration, Conformation, and Sweetness of Hexose Anomers.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 560, doi. 10.1111/j.1365-2621.1965.tb01802.x
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Factors Affecting the Nutritional Quality of Cottonseed Meals.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 531, doi. 10.1111/j.1365-2621.1965.tb01797.x
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Studies on the Gelatinization of Starch I. Competition for water by protein and cellulose derivatives.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 450, doi. 10.1111/j.1365-2621.1965.tb01785.x
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Enzymatic Reduction of Metmyoglobin by Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 487, doi. 10.1111/j.1365-2621.1965.tb01790.x
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Studies on the Composition of Lysosomes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 498, doi. 10.1111/j.1365-2621.1965.tb01792.x
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Proximate Composition of Chesapeake Bay Blue Crab (Callinectes sapidus).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 538, doi. 10.1111/j.1365-2621.1965.tb01798.x
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Isolation and Identification of Volatile Components from High-Temperature-Cured Off-Flavor Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 388, doi. 10.1111/j.1365-2621.1965.tb01773.x
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Balanced Protein Mixtures Based on Wheat and Peas.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 545, doi. 10.1111/j.1365-2621.1965.tb01799.x
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The Exterior Structures of the Egg as Nutrients for Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 516, doi. 10.1111/j.1365-2621.1965.tb01795.x
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Food Crushing Sounds: Comparisons of Objective and Subjective Data.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 556, doi. 10.1111/j.1365-2621.1965.tb01801.x
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- Article
The Effect of Boron on the Lipid Content and Discoloration of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 420, doi. 10.1111/j.1365-2621.1965.tb01780.x
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- Article
The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 464, doi. 10.1111/j.1365-2621.1965.tb01787.x
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- Article
Chemical and Physiological Changes in Lime Fruits During and After Storage.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 509, doi. 10.1111/j.1365-2621.1965.tb01794.x
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- Article
Free Amino Acid Content of Chicken Muscle from Broilers and Hens.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 406, doi. 10.1111/j.1365-2621.1965.tb01777.x
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Analysis of Pigments at the Surface of Fresh Beef With Reflectance Spectrophotometry.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 457, doi. 10.1111/j.1365-2621.1965.tb01786.x
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Analysis of the Terpene and Sesquiterpene Hydrocarbons in Some Citrus Oils.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 383, doi. 10.1111/j.1365-2621.1965.tb01772.x
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- Article
Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 504, doi. 10.1111/j.1365-2621.1965.tb01793.x
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Viscometric Behavior of Tomato Concentrates.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 470, doi. 10.1111/j.1365-2621.1965.tb01788.x
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The Ionization Behavior of Some Poly (Meta) Phosphates Used in Food Products.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 441, doi. 10.1111/j.1365-2621.1965.tb01783.x
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- Article
Volatiles of Apples During Storage and Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 412, doi. 10.1111/j.1365-2621.1965.tb01778.x
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Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 492, doi. 10.1111/j.1365-2621.1965.tb01791.x
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- Article
Influence of Temperature and Salt Addends on Vapor Equilibration of Headspace.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 445, doi. 10.1111/j.1365-2621.1965.tb01784.x
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The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 416, doi. 10.1111/j.1365-2621.1965.tb01779.x
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The Carotenoids of Certain Fruits (Apple, Pear, Cherry, Strawberry).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 393, doi. 10.1111/j.1365-2621.1965.tb01774.x
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Palatability and Quantity of Pork as Influenced by Breed and Fatness.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 550, doi. 10.1111/j.1365-2621.1965.tb01800.x
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Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 400, doi. 10.1111/j.1365-2621.1965.tb01776.x
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Effect of Storage at Ambient Temperature on the Volatile Components of Irradiated Beef.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 433, doi. 10.1111/j.1365-2621.1965.tb01782.x
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Structure of the Carotenoid Neoxanthin.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 426, doi. 10.1111/j.1365-2621.1965.tb01781.x
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A Comparison of Glycolysis and Associated Changes in Light and Dark Portions of the Porcine Semitendinosus.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 477, doi. 10.1111/j.1365-2621.1965.tb01789.x
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Cranberry Anthocyanins.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 3, p. 396, doi. 10.1111/j.1365-2621.1965.tb01775.x
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