Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 3
Results: 27
Studies on the Aroma of Intact Hamlin Oranges.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 287, doi. 10.1111/j.1365-2621.1968.tb01369.x
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The Chemical Nature and Precursors of Clarified Apple Juice Sediment.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 254, doi. 10.1111/j.1365-2621.1968.tb01361.x
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Volatile Compounds from- Heated Glucose.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 294, doi. 10.1111/j.1365-2621.1968.tb01371.x
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Gamma Radiation Effects on the Pectic Substances in Citrus Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 258, doi. 10.1111/j.1365-2621.1968.tb01362.x
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Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated Onions.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 298, doi. 10.1111/j.1365-2621.1968.tb01372.x
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Specificity in Thermal Hydrolysis of Triglycerides.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 305, doi. 10.1111/j.1365-2621.1968.tb01373.x
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Olfactory Threshold, in Relation to Age, Sex or Smoking.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 264, doi. 10.1111/j.1365-2621.1968.tb01364.x
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Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 235, doi. 10.1111/j.1365-2621.1968.tb01356.x
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Development of an Isotonic-Isometric Rigorometer.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 239, doi. 10.1111/j.1365-2621.1968.tb01357.x
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The Acid-Soluble Nucleotides in King Crab Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 311, doi. 10.1111/j.1365-2621.1968.tb01375.x
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Quantitative Determination of Bound Water By NMR.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 315, doi. 10.1111/j.1365-2621.1968.tb01376.x
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Rate of Deterioration of Freeze-Dried Salmon as a Function of Relative Humidity.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 241, doi. 10.1111/j.1365-2621.1968.tb01358.x
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Flavonoid Compounds in the Strawberry Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 281, doi. 10.1111/j.1365-2621.1968.tb01367.x
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Histological Development of the Green Bean Pod as Related to Culinary Texture.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 326, doi. 10.1111/j.1365-2621.1968.tb01379.x
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Alditol Determination in the Presence of Saccharides.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 308, doi. 10.1111/j.1365-2621.1968.tb01374.x
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Auto-Oxidation of Extractable Color Pigments in Chili Pepper with Special Reference to Ethoxyquin Treatment.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 274, doi. 10.1111/j.1365-2621.1968.tb01366.x
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Chemical Deterioration of Frozen Bovine Muscle at −4° C.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 227, doi. 10.1111/j.1365-2621.1968.tb01355.x
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Histological Development of the Green Bean Pod as Related to Culinary Texture.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 321, doi. 10.1111/j.1365-2621.1968.tb01378.x
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Ester Content and Jelly pH Influences on the Grade of Pectins.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 262, doi. 10.1111/j.1365-2621.1968.tb01363.x
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Freeze-Drying Cake Batter for Microscopic Study.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 318, doi. 10.1111/j.1365-2621.1968.tb01377.x
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Volatile Components of Pineapple.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 284, doi. 10.1111/j.1365-2621.1968.tb01368.x
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Quantitative Methods for Anthocyanins.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 266, doi. 10.1111/j.1365-2621.1968.tb01365.x
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Cell Disruption in Broiler Breast Muscle Related to Freezing Time.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 248, doi. 10.1111/j.1365-2621.1968.tb01359.x
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The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL-Methionine.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 331, doi. 10.1111/j.1365-2621.1968.tb01380.x
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Peanut Alcohol Dehydrogenase.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 250, doi. 10.1111/j.1365-2621.1968.tb01360.x
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Volatile Flavor Components from Green Peas ( Pisum Sativum).
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 290, doi. 10.1111/j.1365-2621.1968.tb01370.x
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Biological Evaluation of Protein Quality of Radiation-Pasteurized Haddock, Flounder and Crab.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 335, doi. 10.1111/j.1365-2621.1968.tb01381.x
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