Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 2
Results: 28
Chlorophylls a and b in Green Vegetables: A Comparison of Procedures.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 210, doi. 10.1111/j.1365-2621.1966.tb00481.x
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Solubility and Electrophoretic Behavior of Some Proteins of Post-Mortem Aged Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 151, doi. 10.1111/j.1365-2621.1966.tb00470.x
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Carbonyls in Oxidizing Fat. IX. Aldehydes Isolated from Autoxidized Methyl Arachidonate.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 191, doi. 10.1111/j.1365-2621.1966.tb00477.x
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Tentative Identification of Carbonyl Compounds In Wood Smoke by Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 218, doi. 10.1111/j.1365-2621.1966.tb00483.x
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The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 184, doi. 10.1111/j.1365-2621.1966.tb00476.x
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The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 202, doi. 10.1111/j.1365-2621.1966.tb00479.x
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Measure of Shear and Compression Components of Puncture Tests.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 282, doi. 10.1111/j.1365-2621.1966.tb00494.x
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Chemical Studies on Concentrated Pineapple Juice 1. Carotenoid Composition of Fresh Pineapples.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 213, doi. 10.1111/j.1365-2621.1966.tb00482.x
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Preparations of Carbon-l4-Labeled Polyoxyethylene (20) Sorbitan Monolaurate and their Metabolic Fate in Rats.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 253, doi. 10.1111/j.1365-2621.1966.tb00489.x
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- Article
The Solubility of Intramuscular Collagen in Meat Animals of Various Ages.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 161, doi. 10.1111/j.1365-2621.1966.tb00472.x
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A Physiological Basis of Taste Sensation.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 275, doi. 10.1111/j.1365-2621.1966.tb00493.x
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- Article
The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 206, doi. 10.1111/j.1365-2621.1966.tb00480.x
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Volatile Components in the Vapors of Natural and Distilled Vinegars.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 172, doi. 10.1111/j.1365-2621.1966.tb00474.x
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Sensory and Chromatographic Analysis of Mixtures Formulated from Pure Odorants.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 268, doi. 10.1111/j.1365-2621.1966.tb00492.x
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Observations on the Reactivity of −2-Thiobarbituric Acid-Reactive Substances in Dried Whole Egg Powder.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 223, doi. 10.1111/j.1365-2621.1966.tb00484.x
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The Groups of Microorganisms Composing the 'Total'-Count Population in Frozen Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 234, doi. 10.1111/j.1365-2621.1966.tb00486.x
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Microbial Growth Patterns of Rehydrated Freeze-Dried Foods. II. Chicken.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 245, doi. 10.1111/j.1365-2621.1966.tb00488.x
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Studies in Meat Tenderness II. Proteolysis and the Aging of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 135, doi. 10.1111/j.1365-2621.1966.tb00467.x
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Fatty Acid Uptake and Esterification by Fish Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 146, doi. 10.1111/j.1365-2621.1966.tb00469.x
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Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 157, doi. 10.1111/j.1365-2621.1966.tb00471.x
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The Fluorescent Antibody Techniaue as a Means of Detecting Salmonellae in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 240, doi. 10.1111/j.1365-2621.1966.tb00487.x
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Studies in Meat Tenderness. I. Sensory and Objective Assessments of Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 262, doi. 10.1111/j.1365-2621.1966.tb00491.x
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- Article
Changes in Chlorophylls and Spectrally Related Pigments During Ripening of Capsicum frutescens.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 141, doi. 10.1111/j.1365-2621.1966.tb00468.x
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Anthocyanin in Red Tart Cherries as Related to Anaerobiosis and Scald.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 226, doi. 10.1111/j.1365-2621.1966.tb00485.x
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Determination of 2,6-dichloro-4-nitroaniline Residues in Fruits by Electron-Capture Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 259, doi. 10.1111/j.1365-2621.1966.tb00490.x
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Equilibrium Vapor Pressure of Frozen Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 196, doi. 10.1111/j.1365-2621.1966.tb00478.x
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Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 167, doi. 10.1111/j.1365-2621.1966.tb00473.x
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Texture and Pectin Changes in Canned Apricots.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 2, p. 178, doi. 10.1111/j.1365-2621.1966.tb00475.x
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