Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 2
Results: 28
Apo-10′-violaxanthal, a New Carotenoid from Valencia Orange Peels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 141, doi. 10.1111/j.1365-2621.1967.tb01276.x
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- Article
Post-Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 208, doi. 10.1111/j.1365-2621.1967.tb01295.x
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Penetration and Distribution of Calcium Ions in Thermal-Processed Apple Slices.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 185, doi. 10.1111/j.1365-2621.1967.tb01289.x
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Effect of Post-Mortem Aging and Enzyme Tenderizers on Mucroprotein of Bovine Skeletal Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 210, doi. 10.1111/j.1365-2621.1967.tb01296.x
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Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 214, doi. 10.1111/j.1365-2621.1967.tb01297.x
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Antimicrobial Action of Citrus Oils.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 225, doi. 10.1111/j.1365-2621.1967.tb01299.x
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Relation of Phospholipids to Other Tissue Components in Two Beef Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 151, doi. 10.1111/j.1365-2621.1967.tb01280.x
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Water-Soluble Pentosans in Flours Varying Widely in Bread-Making Potential.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 162, doi. 10.1111/j.1365-2621.1967.tb01284.x
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Studies on Salting and Drying Fish. I. Equilibrium Considerations in Salting.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 173, doi. 10.1111/j.1365-2621.1967.tb01286.x
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Studies on Salting and Drying Fish. II. Dynamic Aspects of the Salting of Fish.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 218, doi. 10.1111/j.1365-2621.1967.tb01298.x
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Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 155, doi. 10.1111/j.1365-2621.1967.tb01282.x
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Biochemical and Quality Changes Occurring During Freezing of Poultry Meat.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 148, doi. 10.1111/j.1365-2621.1967.tb01279.x
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Formation and Stability of Nitric Oxide Myoglobin I. Studies with Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 188, doi. 10.1111/j.1365-2621.1967.tb01290.x
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Causes of Can Swelling and Blackening of Canned Baby Clams. II. Bacterial Action Involved in Can Swelling and Blackening of Baby Clams.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 231, doi. 10.1111/j.1365-2621.1967.tb01301.x
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Effect of pH on Fungal Metabolites Used as Indicators of Quality of Foods.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 235, doi. 10.1111/j.1365-2621.1967.tb01302.x
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Isolation of Piperitenone and 6-Methyl-5-Hepten-2-One from Orange Oil.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 206, doi. 10.1111/j.1365-2621.1967.tb01294.x
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- Article
Lipids of Raw and Cooked Ground Beef and Pork.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 143, doi. 10.1111/j.1365-2621.1967.tb01277.x
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- Article
Derivatives of Sorbic Acid as Food Preservatives.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 228, doi. 10.1111/j.1365-2621.1967.tb01300.x
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Erratum.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 154, doi. 10.1111/j.1365-2621.1967.tb01281.x
- Publication type:
- Article
Formation and Stability of Nitric Oxide Myoglobin. II. Studies on Meat.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 194, doi. 10.1111/j.1365-2621.1967.tb01291.x
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Isometric Tension Changes and Shortening in Muscle Strips During Post-mortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 158, doi. 10.1111/j.1365-2621.1967.tb01283.x
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- Article
Fatty Acid Composition of Turkey Meat as Affected by Dietary Fat, Cholesterol and Diethylstilbestrol.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 169, doi. 10.1111/j.1365-2621.1967.tb01285.x
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Hydrolytic Enzymes in Bovine Skeletal Muscle. II. Proteolytic Activity of the Water-Soluble Proteins Separated by Starch Gel Electrophoresis.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 182, doi. 10.1111/j.1365-2621.1967.tb01288.x
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The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 238, doi. 10.1111/j.1365-2621.1967.tb01303.x
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Atypical Intrafascicular Accumulation of Fat in Porcine Striated Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 146, doi. 10.1111/j.1365-2621.1967.tb01278.x
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Properties of Pectin Fractions Separated on Diethylaminoethyl-cellulose Columns.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 197, doi. 10.1111/j.1365-2621.1967.tb01292.x
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Lysolecithinase in Fish Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 179, doi. 10.1111/j.1365-2621.1967.tb01287.x
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Irradiation Induced Gases in Packaged Foods. I. Identification and Measurements.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 2, p. 200, doi. 10.1111/j.1365-2621.1967.tb01293.x
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