Works matching IS 00221147 AND DT 1967 AND VI 32 AND IP 4
Results: 33
Variations in Recovery of Clostridium perfringens on Commercial Sulfite-Polymyxin-Sulfadiazine (SPS) Agar.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 469, doi. 10.1111/j.1365-2621.1967.tb09714.x
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The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 395, doi. 10.1111/j.1365-2621.1967.tb09693.x
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The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 399, doi. 10.1111/j.1365-2621.1967.tb09694.x
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The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 402, doi. 10.1111/j.1365-2621.1967.tb09695.x
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Studies on the Density of Water Adsorbed on Low-Protein Fraction of Flour.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 442, doi. 10.1111/j.1365-2621.1967.tb09706.x
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Nutritive Value of Edible Parts of Fulani Cattle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 453, doi. 10.1111/j.1365-2621.1967.tb09709.x
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Molecular Properties of Post-Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 390, doi. 10.1111/j.1365-2621.1967.tb09692.x
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Peck Substances of Sweet Cherries and Their Alteration during SO<sup>2</sup> Brining.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 435, doi. 10.1111/j.1365-2621.1967.tb09704.x
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Nature of the Residual Lipids in Fish Protein Concentrate (FPC).
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 361, doi. 10.1111/j.1365-2621.1967.tb09684.x
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Response of the Phenomena of Extract-Release Volume and Water-Holding Capacity to Irradiated Beef.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 371, doi. 10.1111/j.1365-2621.1967.tb09686.x
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Multiple Forms of Phenoloxidase.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 446, doi. 10.1111/j.1365-2621.1967.tb09707.x
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Volatile Constituents of Fish Protein Concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 365, doi. 10.1111/j.1365-2621.1967.tb09685.x
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Anthocyanins of Asparagus.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 430, doi. 10.1111/j.1365-2621.1967.tb09702.x
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Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 463, doi. 10.1111/j.1365-2621.1967.tb09712.x
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Cysteine Induced Odor Intensification in Onions and Other Foods.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 405, doi. 10.1111/j.1365-2621.1967.tb09696.x
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Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 372, doi. 10.1111/j.1365-2621.1967.tb09687.x
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Experimental Food Poisoning with Heat-Susceptible Clostridium perfringens Type A.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 467, doi. 10.1111/j.1365-2621.1967.tb09713.x
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Pea Lipoxidase, Distribution of Enzyme and Substrate in Green Peas.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 438, doi. 10.1111/j.1365-2621.1967.tb09705.x
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Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 409, doi. 10.1111/j.1365-2621.1967.tb09697.x
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Relationship of Color with Certain Chemical and Physical Properties of Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 375, doi. 10.1111/j.1365-2621.1967.tb09688.x
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Molecular Properties of Post-Mortem Muscle. 3. Electron Microscopy of Myofibrils.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 386, doi. 10.1111/j.1365-2621.1967.tb09691.x
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ABSTRACT.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. iv, doi. 10.1111/j.1365-2621.1967.tb09683.x
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- Article
Leucoanthocyanidins of Sapola Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 451, doi. 10.1111/j.1365-2621.1967.tb09708.x
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Lipids in Wheat Kernels of Varying Size.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 422, doi. 10.1111/j.1365-2621.1967.tb09700.x
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The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′-Inosinate.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 473, doi. 10.1111/j.1365-2621.1967.tb09715.x
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Determining Volatile Acids in Coffee Beverages by NMR and Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 455, doi. 10.1111/j.1365-2621.1967.tb09710.x
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Purification and Properties of Phosphoglucomutase from Potato Tubers.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 381, doi. 10.1111/j.1365-2621.1967.tb09690.x
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Effect of Dietary Fat and Protein on Lipid Composition and Oxidation in Chicken Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 426, doi. 10.1111/j.1365-2621.1967.tb09701.x
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Electron Microscopy of a Meat Emulsion.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 419, doi. 10.1111/j.1365-2621.1967.tb09699.x
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Influence of Potassium Fertilization on Enzymatic Activity, Phenolic Content and Discoloration of Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 378, doi. 10.1111/j.1365-2621.1967.tb09689.x
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The Reaction of Myosin with Malonaldehyde.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 432, doi. 10.1111/j.1365-2621.1967.tb09703.x
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A Study of the Fate of Volatile Hop Constituents in Beer.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 414, doi. 10.1111/j.1365-2621.1967.tb09698.x
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Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 4, p. 458, doi. 10.1111/j.1365-2621.1967.tb09711.x
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