Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 1
Results: 25
Factors Affecting the Stability of Chlortetracycline, Tylosin and Furylfuramide Against Low Level of Ionizing Radiation.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 110, doi. 10.1111/j.1365-2621.1968.tb00896.x
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- Article
Dielectric Properties of Commercial Cooking Oils.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 30, doi. 10.1111/j.1365-2621.1968.tb00879.x
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- Article
Studies in Meat Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 12, doi. 10.1111/j.1365-2621.1968.tb00875.x
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5′-Adenylic Acid Deaminase in Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 27, doi. 10.1111/j.1365-2621.1968.tb00878.x
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- Article
Quantitative Methods for Anthocyanins.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 78, doi. 10.1111/j.1365-2621.1968.tb00888.x
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- Article
Studies in Meat Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 2, doi. 10.1111/j.1365-2621.1968.tb00873.x
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A Comparison of the Light and Dark Portions of a Striated Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 84, doi. 10.1111/j.1365-2621.1968.tb00889.x
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Dielectric Properties of Potatoes and Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 37, doi. 10.1111/j.1365-2621.1968.tb00880.x
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Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 88, doi. 10.1111/j.1365-2621.1968.tb00890.x
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The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 19, doi. 10.1111/j.1365-2621.1968.tb00876.x
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Catheptic Enzymes and Meat Tenderization.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 59, doi. 10.1111/j.1365-2621.1968.tb00884.x
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- Article
The Influence of Sugar Concentrations on the Vapor Pressure of Food Odor Volatiles in Aqueous Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 1, doi. 10.1111/j.1365-2621.1968.tb00872.x
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Quantitative Methods for Anthocyanins.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 72, doi. 10.1111/j.1365-2621.1968.tb00887.x
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- Article
Physical and Biochemical Properties of Porcine Muscle as Affected by Exogenous Epinephrine and Prednisolone.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 43, doi. 10.1111/j.1365-2621.1968.tb00881.x
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Degradation of lnosinic Acid in Chicken Muscle During Aseptic Storage and Its Possible Use as an Index of Quality.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 25, doi. 10.1111/j.1365-2621.1968.tb00877.x
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A Quantitative and Morphological Study of Bovine Longissimus Fat Cells.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 47, doi. 10.1111/j.1365-2621.1968.tb00882.x
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Diffusion of Aflatoxins in Foodstuffs.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 98, doi. 10.1111/j.1365-2621.1968.tb00892.x
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Post-mortem Degradation of Adenine Nucleotides in Muscle of the Lobster, Homarus americanus.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 100, doi. 10.1111/j.1365-2621.1968.tb00893.x
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Effect of Chlorophenoxyacetic Acid Growth-Regulator Sprays on Residues in Canned Apricots and Grapes.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 104, doi. 10.1111/j.1365-2621.1968.tb00894.x
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Adaptation of Biphasic Culture Technique to the Sporulation of Clostridium Botulinurn Type E.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 108, doi. 10.1111/j.1365-2621.1968.tb00895.x
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Meat Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 53, doi. 10.1111/j.1365-2621.1968.tb00883.x
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Action of Microorganisms on the Peroxides and Carbonyls of Rancid Fat.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 93, doi. 10.1111/j.1365-2621.1968.tb00891.x
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Direct Spectrophotometric Determination of Fat and Moisture in Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 64, doi. 10.1111/j.1365-2621.1968.tb00885.x
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Alterations of Bovine Sarcoplasmic Proteins as Influenced by High Temperature Aging.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 68, doi. 10.1111/j.1365-2621.1968.tb00886.x
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Moving Boundary Electrophoresis of Food Stabilizers.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 1, p. 7, doi. 10.1111/j.1365-2621.1968.tb00874.x
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