Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 1
Results: 32
The Effect of Cations on the Viscosity of Lambda-Carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 91, doi. 10.1111/j.1365-2621.1967.tb01966.x
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Changes in Fatty Acid Composition of Porcine Muscle Lipid Associated with Sex and Weight.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 26, doi. 10.1111/j.1365-2621.1967.tb01950.x
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Anthocyanins in Royalty Grapes.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 66, doi. 10.1111/j.1365-2621.1967.tb01960.x
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Development of a Food Mixture for Infants and Young Children in Brazil.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 131, doi. 10.1111/j.1365-2621.1967.tb01973.x
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Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 135, doi. 10.1111/j.1365-2621.1967.tb01974.x
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Biochemical Factors Affecting Beef Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 1, doi. 10.1111/j.1365-2621.1967.tb01945.x
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Radiation-Induced Off-Flavor Development in Whole-Egg Magma.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 61, doi. 10.1111/j.1365-2621.1967.tb01958.x
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Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 14, doi. 10.1111/j.1365-2621.1967.tb01948.x
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Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 87, doi. 10.1111/j.1365-2621.1967.tb01965.x
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Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. III. Kinetic Behavior of the Inhibition in the Reaction Between D-Glucose and Glycine.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 98, doi. 10.1111/j.1365-2621.1967.tb01967.x
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Influence of Microorganisms on the Flavor of Selected Precooked Frozen Foods.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 116, doi. 10.1111/j.1365-2621.1967.tb01969.x
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The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 138, doi. 10.1111/j.1365-2621.1967.tb01975.x
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Histochemical Observations of Porcine Muscle as Related to Lipid Accumulation.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 20, doi. 10.1111/j.1365-2621.1967.tb01949.x
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Citrus Carotenoids. I. Comparison of Carotenoids of Mature-Green and Yellow Lemons.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 42, doi. 10.1111/j.1365-2621.1967.tb01954.x
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Temperature Dependence of pH Changes in Ox Muscle Post-Mortem.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 13, doi. 10.1111/j.1365-2621.1967.tb01947.x
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The Sterols of Seafood.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 64, doi. 10.1111/j.1365-2621.1967.tb01959.x
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Changes in Lipid Composition of Chicken Muscle During Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 35, doi. 10.1111/j.1365-2621.1967.tb01952.x
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Flavor Studies of Nootkatone in Grapefruit Juice.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 75, doi. 10.1111/j.1365-2621.1967.tb01961.x
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Total Pigments and Myoglobin Concentration In Four Bovine Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 57, doi. 10.1111/j.1365-2621.1967.tb01957.x
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ABSTRACTS.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. i, doi. 10.1111/j.1365-2621.1967.tb01944.x
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- Article
Free and Esterified Cholesterol Content of Animal Muscles and Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 30, doi. 10.1111/j.1365-2621.1967.tb01951.x
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Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 81, doi. 10.1111/j.1365-2621.1967.tb01963.x
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Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 52, doi. 10.1111/j.1365-2621.1967.tb01956.x
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The Histology of Pre-Rigor and Post-Rigor Ox Muscle Before and After Cooking and Its Relation to Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 7, doi. 10.1111/j.1365-2621.1967.tb01946.x
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The Ascorbic Acid Content of Nigerian Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 85, doi. 10.1111/j.1365-2621.1967.tb01964.x
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Degradation of Nucleotides in Ice-Stored Halibut.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 38, doi. 10.1111/j.1365-2621.1967.tb01953.x
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Storage Changes in the Free Amino Acids of Foam-Mat Dried Tomato Powder.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 78, doi. 10.1111/j.1365-2621.1967.tb01962.x
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Concentration of Inosine 5′-Monophosphate in Meat.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 49, doi. 10.1111/j.1365-2621.1967.tb01955.x
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Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 121, doi. 10.1111/j.1365-2621.1967.tb01970.x
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Time-Temperature Effects on the Bacteriological Quality of Stored Shellfish.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 125, doi. 10.1111/j.1365-2621.1967.tb01971.x
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Kinetic Behavior and Mechanism of Inhibition in the Maillard Reaction. IV. Mechanism of the Inhibition.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 107, doi. 10.1111/j.1365-2621.1967.tb01968.x
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The Distribution of Protein, Lysine and Methionine, and Antitryptic Activity in the Cotyledons of Some Leguminous Seeds.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 129, doi. 10.1111/j.1365-2621.1967.tb01972.x
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