Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 6
Results: 24
Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber Diameter.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1049, doi. 10.1111/j.1365-2621.1965.tb01885.x
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- Article
Some Characteristics of Eggplant and Avocado Polyphenolases.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 930, doi. 10.1111/j.1365-2621.1965.tb01867.x
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Scoring vs. Comparative Rating of Sensory Quality of Wines.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1055, doi. 10.1111/j.1365-2621.1965.tb01886.x
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The Formation of Persistent Toxic Chlorohydrins in Foodstuffs by Fumigation with Ethylene Oxide and with Propylene Oxide.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1037, doi. 10.1111/j.1365-2621.1965.tb01883.x
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Isolation of Mucoprotein in Bovine Skeletal Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 986, doi. 10.1111/j.1365-2621.1965.tb01874.x
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The Identification of Methylcyclopentenolone and Other Compounds in Maple Sirup Flavor Extract.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1008, doi. 10.1111/j.1365-2621.1965.tb01878.x
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Post-Mortem Changes in Muscle III. Histochemical Observations in Beef and Pork.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 944, doi. 10.1111/j.1365-2621.1965.tb01869.x
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1-Pyrroline: The Odor Component of Strecker-Degraded Proline and Ornithine.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 991, doi. 10.1111/j.1365-2621.1965.tb01875.x
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Viscoelastic Properties of Storage Tissues from Potato, Apple, and Pear.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 922, doi. 10.1111/j.1365-2621.1965.tb01866.x
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Anthocyanin Pigments in the Hybrid Grape Variety Rubired.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 995, doi. 10.1111/j.1365-2621.1965.tb01876.x
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- Article
Fiber Arrangement and Micro-Structure of Bovine Longissimus Dorsi Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 955, doi. 10.1111/j.1365-2621.1965.tb01870.x
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- Article
The Changes of 'Myosin B' ('Actomyosin') During Storage of Rabbit Muscle. II. The Dissociation of 'Myosin B' into Myosin A and Actin, and its Interaction with ATP.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 937, doi. 10.1111/j.1365-2621.1965.tb01868.x
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Separation and Partial Characterization of the Peroxidases of Ficus glabrata Latex.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 977, doi. 10.1111/j.1365-2621.1965.tb01873.x
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- Article
The Isolation of Asym-Monoethylcitrate from Avocado Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1021, doi. 10.1111/j.1365-2621.1965.tb01880.x
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Amino Acid Studies on the Effect of Fermentation Time and Heat-Processing of Tempeh.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1043, doi. 10.1111/j.1365-2621.1965.tb01884.x
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Effect of Curing Agents on the Growth and Survival of Food-Poisoning Strains of Clostridium perfringens.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1025, doi. 10.1111/j.1365-2621.1965.tb01881.x
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Release of Cellular Constituents During Heat Inactivation of Endospores of Aerobic Bacilli.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1029, doi. 10.1111/j.1365-2621.1965.tb01882.x
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Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 969, doi. 10.1111/j.1365-2621.1965.tb01872.x
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Volatiles from Grapes I. Some Volatiles from Concord Essence.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1006, doi. 10.1111/j.1365-2621.1965.tb01877.x
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The Acidulant Properties of L-aspartic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1068, doi. 10.1111/j.1365-2621.1965.tb01888.x
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Storage- and Heat-induced Changes in the Microscopic Appearance of Rabbit Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 960, doi. 10.1111/j.1365-2621.1965.tb01871.x
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- Article
Pectin Methyl Esterase in the Ripening Banana.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 917, doi. 10.1111/j.1365-2621.1965.tb01865.x
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- Article
Effect of Hypoxanthine on the Flavor of Fresh and Stored Low-Dose-Irradiated Petrale Sole Fillets.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1063, doi. 10.1111/j.1365-2621.1965.tb01887.x
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Polyphenolic Compounds in Canned Apricots.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 6, p. 1016, doi. 10.1111/j.1365-2621.1965.tb01879.x
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