Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 5
Results: 32
Lipid Antioxidants in Plant Tissue.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 737, doi. 10.1111/j.1365-2621.1965.tb01833.x
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Meat Flavor. I. Fractionation of Water-Soluble Flavor Precursors of Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 801, doi. 10.1111/j.1365-2621.1965.tb01844.x
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Reactivity of Malonaldehyde with Food Constituents.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 808, doi. 10.1111/j.1365-2621.1965.tb01845.x
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Steam-Volatile Components from Freeze-Dried Beef Stored at Room Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 814, doi. 10.1111/j.1365-2621.1965.tb01846.x
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The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 854, doi. 10.1111/j.1365-2621.1965.tb01853.x
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Lemon Juice Composition. IV. Carotenoid and Sterol Content.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 865, doi. 10.1111/j.1365-2621.1965.tb01855.x
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Automated Analysis of Hypoxanthine.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 791, doi. 10.1111/j.1365-2621.1965.tb01842.x
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Conversion of Valencene to Nootkatone.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 876, doi. 10.1111/j.1365-2621.1965.tb01858.x
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- Article
Thermal Conductivity of Freeze-dried Model Food Gels.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 773, doi. 10.1111/j.1365-2621.1965.tb01839.x
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Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 898, doi. 10.1111/j.1365-2621.1965.tb01862.x
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Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 869, doi. 10.1111/j.1365-2621.1965.tb01856.x
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The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 795, doi. 10.1111/j.1365-2621.1965.tb01843.x
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- Article
Post-Mortem Changes in Muscle. I. Chemical Changes in Beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 766, doi. 10.1111/j.1365-2621.1965.tb01838.x
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- Article
Effect of Gamma Radiation Upon Cherries.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 759, doi. 10.1111/j.1365-2621.1965.tb01837.x
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- Article
Evaluation of Sugar-Acid-Sweetness Relationships in Orange Juice by a Response Surface Approach.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 903, doi. 10.1111/j.1365-2621.1965.tb01863.x
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Fatty Acid Content of Pork Cuts and Variety Meats as Affected by Different Dietary Lipids.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 860, doi. 10.1111/j.1365-2621.1965.tb01854.x
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- Article
Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K<sub>5</sub>.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 893, doi. 10.1111/j.1365-2621.1965.tb01861.x
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- Article
Quantitative Determination of Sugar Alcohols by the Komarowsky Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 846, doi. 10.1111/j.1365-2621.1965.tb01852.x
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Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 886, doi. 10.1111/j.1365-2621.1965.tb01860.x
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Stability of Nitrogenous Compounds and Lipids During Storage of Freeze-Dried Raw Beef and.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 817, doi. 10.1111/j.1365-2621.1965.tb01847.x
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Aldehyde-Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 828, doi. 10.1111/j.1365-2621.1965.tb01849.x
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Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 879, doi. 10.1111/j.1365-2621.1965.tb01859.x
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Changes in Individual Date Polyphenols and Their Relation to Browning.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 747, doi. 10.1111/j.1365-2621.1965.tb01835.x
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Influence of Prerigor, Rigor and Postrigor Freezing on Drip Losses and Protein Changes in Chicken Meat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 787, doi. 10.1111/j.1365-2621.1965.tb01841.x
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Isolation of Proteins from Plant Material.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 823, doi. 10.1111/j.1365-2621.1965.tb01848.x
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- Article
Composition of Orange Juice Cloud.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 833, doi. 10.1111/j.1365-2621.1965.tb01850.x
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Physiological Aspects of Olfaction.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 908, doi. 10.1111/j.1365-2621.1965.tb01864.x
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Citrus Bitter Principles IV. Occurrence of Limonin in Grapefruit Juice.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 874, doi. 10.1111/j.1365-2621.1965.tb01857.x
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- Article
Rehydration in Onion as a Function of Dehydration Regime.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 742, doi. 10.1111/j.1365-2621.1965.tb01834.x
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The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 753, doi. 10.1111/j.1365-2621.1965.tb01836.x
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- Article
Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 838, doi. 10.1111/j.1365-2621.1965.tb01851.x
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- Publication type:
- Article
Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 5, p. 779, doi. 10.1111/j.1365-2621.1965.tb01840.x
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- Article