Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 1
Results: 19
Methyl Anthranilate Content of Citrus Honey.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 102, doi. 10.1111/j.1365-2621.1966.tb15421.x
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Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 32, doi. 10.1111/j.1365-2621.1966.tb15411.x
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Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread-Making Potentialities.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 94, doi. 10.1111/j.1365-2621.1966.tb15420.x
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Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 87, doi. 10.1111/j.1365-2621.1966.tb15419.x
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Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 58, doi. 10.1111/j.1365-2621.1966.tb15415.x
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Complexes of Dye and Soy Protein as Substrate for Proteolytic Enzymes, and Simple Calorimetric Determination of Their Activity.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 29, doi. 10.1111/j.1365-2621.1966.tb15410.x
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Volatile Components of Bartlett Pear. V.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 69, doi. 10.1111/j.1365-2621.1966.tb15417.x
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Post-Mortem Changes in Muscle II. Chemical and Physical Changes in Pork.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 1, doi. 10.1111/j.1365-2621.1966.tb15407.x
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Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 13, doi. 10.1111/j.1365-2621.1966.tb15408.x
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Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 53, doi. 10.1111/j.1365-2621.1966.tb15414.x
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Microbiology and Chemistry of Fermented Fish.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 105, doi. 10.1111/j.1365-2621.1966.tb15422.x
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Competitive Growth of Microorganisms and Fluorescence Development on inoculated Chicken.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 111, doi. 10.1111/j.1365-2621.1966.tb15423.x
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Volatile Components of Peach. II.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 81, doi. 10.1111/j.1365-2621.1966.tb15418.x
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Preparation of Fruit Essences for Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 63, doi. 10.1111/j.1365-2621.1966.tb15416.x
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Gel Filtration of the Water-Soluble Protein Fraction of Wheat Flour.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 38, doi. 10.1111/j.1365-2621.1966.tb15412.x
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Development of a Radiation Process for Some Indian Fruits: Mangoes and Sapodillas.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 22, doi. 10.1111/j.1365-2621.1966.tb15409.x
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Sensory Analysis of Odor Qualities in Terms of the Stereochemical Theory.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 118, doi. 10.1111/j.1365-2621.1966.tb15424.x
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Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 129, doi. 10.1111/j.1365-2621.1966.tb15425.x
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The Fatty Acid Composition of Commercially Hydrogenated Fish Oils.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 1, p. 48, doi. 10.1111/j.1365-2621.1966.tb15413.x
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