Works matching IS 00221147 AND DT 1966 AND VI 31 AND IP 6
Results: 34
Stability of Malic Enzyme in Fish Flesh at +3° C.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 829, doi. 10.1111/j.1365-2621.1966.tb03257.x
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- Article
The Fluoride Content of Some Foods and Beverages-a Brief Survey Using a Modified Zr-SPADNS Method.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 941, doi. 10.1111/j.1365-2621.1966.tb03273.x
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- Article
Composition of Raw and Roasted Lamb and Mutton II. Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 1001, doi. 10.1111/j.1365-2621.1966.tb03283.x
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Relation Between Scald of Montmorency Cherries and Oxygen Content in Soak Tanks.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 956, doi. 10.1111/j.1365-2621.1966.tb03276.x
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- Article
The Anthocyanin Pigments of Black Raspberries.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 927, doi. 10.1111/j.1365-2621.1966.tb03271.x
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Organoleptic Evaluation of Three Phenols Present in Wood Smoke.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 1005, doi. 10.1111/j.1365-2621.1966.tb03284.x
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- Article
Post-mortem Changes in Glycogen, Nucleotides, Sugar Phosphates, and Sugars in Fish Muscles-A Review.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 846, doi. 10.1111/j.1365-2621.1966.tb03260.x
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- Article
Distribution of Lipids in Air-Fractionated Flours.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 897, doi. 10.1111/j.1365-2621.1966.tb03267.x
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- Article
Use of Carbazole to Determine 5′-Ribonucleotides in Meats.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 980, doi. 10.1111/j.1365-2621.1966.tb03279.x
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- Article
The Analysis of Volatile Components of Jamaica Rum.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 951, doi. 10.1111/j.1365-2621.1966.tb03275.x
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A Classification of Objective Methods for Measuring Texture and Consistency of Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 1011, doi. 10.1111/j.1365-2621.1966.tb03285.x
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- Article
Irradiation of Mangoes. II. Radiation Effects on Skin-coated Alphonso Mangoes.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 870, doi. 10.1111/j.1365-2621.1966.tb03263.x
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- Article
Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post-Mortem Incubation Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 801, doi. 10.1111/j.1365-2621.1966.tb03252.x
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- Article
Interaction of Low-Density Lipoprotein (LDL) from Yolk Plasma with Methyl Orange.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 812, doi. 10.1111/j.1365-2621.1966.tb03254.x
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- Article
Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. III. Effects of Added Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 892, doi. 10.1111/j.1365-2621.1966.tb03266.x
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- Article
An Apparatus for the Isolation of Volatile Compounds from Foods.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 937, doi. 10.1111/j.1365-2621.1966.tb03272.x
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- Article
Irradiation of Mangoes. I. Radiation-induced Delay in Ripening of Alphonso Mangoes.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 863, doi. 10.1111/j.1365-2621.1966.tb03262.x
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- Article
Bacterial Flora Associated with Rapid-Processed Ham.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 988, doi. 10.1111/j.1365-2621.1966.tb03281.x
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- Article
Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. II. Effect of Water on Cobalt-Catalyzed Oxidation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 885, doi. 10.1111/j.1365-2621.1966.tb03265.x
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- Article
A New Pectic Acid Transeliminase Produced Exocellularly by a Bacillus.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 838, doi. 10.1111/j.1365-2621.1966.tb03259.x
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- Article
Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 878, doi. 10.1111/j.1365-2621.1966.tb03264.x
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- Article
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. II. Mechanistic Considerations in the Reaction Between D-Glucose and Glycine.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 914, doi. 10.1111/j.1365-2621.1966.tb03270.x
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- Article
Composition of Raw and Roasted Lamb and Mutton I. Physical and Proximate Composition.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 994, doi. 10.1111/j.1365-2621.1966.tb03282.x
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- Article
A Thin-Layer Chromatographic-Calorimetric Method for Determining Naringin in Grapefruit.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 947, doi. 10.1111/j.1365-2621.1966.tb03274.x
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- Article
Enzymatic Reducing Pathways in Meat.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 855, doi. 10.1111/j.1365-2621.1966.tb03261.x
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- Article
Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post-Mortem Muscle Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 819, doi. 10.1111/j.1365-2621.1966.tb03255.x
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- Article
Gas Chromatographic Determination of Anthocyanins and Other Flavonoids as Silyl Derivatives.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 971, doi. 10.1111/j.1365-2621.1966.tb03278.x
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- Article
Identification of Some Trace Lipids in Honey.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 902, doi. 10.1111/j.1365-2621.1966.tb03268.x
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- Article
Resistant Bacteria on Antibiotic-Treated Fish.
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- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 982, doi. 10.1111/j.1365-2621.1966.tb03280.x
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- Article
Proanthocyanidins in the Apple.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 964, doi. 10.1111/j.1365-2621.1966.tb03277.x
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- Publication type:
- Article
Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. I. Kinetic Behavior of the Reaction Between D-Glucose and Glycine.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 906, doi. 10.1111/j.1365-2621.1966.tb03269.x
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- Article
Influence of Processing Procedures on the Post-Mortem Permeability of Chicken Muscle Sarcolemmas to Protein.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 832, doi. 10.1111/j.1365-2621.1966.tb03258.x
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- Article
Histological Studies of Post-Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 825, doi. 10.1111/j.1365-2621.1966.tb03256.x
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- Article
Effect of Sulfite and Ascorbic Acid on Mushroom Phenol Oxidase.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 807, doi. 10.1111/j.1365-2621.1966.tb03253.x
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- Article