Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 2
Results: 23
Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 200, doi. 10.1111/j.1365-2621.1968.tb01350.x
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Dry Layer Permeability and Freeze-Drying Rates in Concentrated Fluid Systems.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 170, doi. 10.1111/j.1365-2621.1968.tb01344.x
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Chemical Modification of Egg White with 3, 3-Dimethylglutaric Anhydride.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 163, doi. 10.1111/j.1365-2621.1968.tb01343.x
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Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 219, doi. 10.1111/j.1365-2621.1968.tb01353.x
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The Free Amino Acids of Israel Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 196, doi. 10.1111/j.1365-2621.1968.tb01349.x
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Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 138, doi. 10.1111/j.1365-2621.1968.tb01338.x
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A Study of Certain Properties of Myosin from Skeletal Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 180, doi. 10.1111/j.1365-2621.1968.tb01346.x
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Glycolytic Intermediates and Co-Factors in 'Fast-' and 'Slow-Glycolyzing' Muscles of the Pig.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 151, doi. 10.1111/j.1365-2621.1968.tb01341.x
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Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 207, doi. 10.1111/j.1365-2621.1968.tb01351.x
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Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 115, doi. 10.1111/j.1365-2621.1968.tb01332.x
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Composition of Bovine Muscle Lipids at Various Carcass Locations.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 188, doi. 10.1111/j.1365-2621.1968.tb01347.x
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Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 119, doi. 10.1111/j.1365-2621.1968.tb01333.x
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The Non-Saponifiable Constituents of Lettuce.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 159, doi. 10.1111/j.1365-2621.1968.tb01342.x
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Determination of Flavor Threshold Levels and Sub-Threshold, Additive, and Concentration Effects.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 213, doi. 10.1111/j.1365-2621.1968.tb01352.x
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Ionizing Radiation Effects on Starch as Shown by Staudinger Index and Differential Thermal Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 136, doi. 10.1111/j.1365-2621.1968.tb01337.x
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Fatty Acid Composition of the Inner and Outer Layers of Porcine Backfat as Affected by Energy Level, Sex and Sire.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 176, doi. 10.1111/j.1365-2621.1968.tb01345.x
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Browning and Associated Properties of Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 147, doi. 10.1111/j.1365-2621.1968.tb01340.x
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Texture Profile of Ripening Pears.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 223, doi. 10.1111/j.1365-2621.1968.tb01354.x
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Serological Identification of Animal Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 131, doi. 10.1111/j.1365-2621.1968.tb01336.x
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Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 142, doi. 10.1111/j.1365-2621.1968.tb01339.x
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Kinetics of the Enzymatic Development of Pyruvic Acid and Odor in Frozen Onions Treated with Cysteine C-S Lyase.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 193, doi. 10.1111/j.1365-2621.1968.tb01348.x
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Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 124, doi. 10.1111/j.1365-2621.1968.tb01334.x
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Identification of Some Sugars and Mannitol in Celery.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 128, doi. 10.1111/j.1365-2621.1968.tb01335.x
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