Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 4
Results: 25
Dilution of Cow's Milk and Egg Proteins with Glutamic Acid and the Effect on the Protein Efficiency Ratio.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 432, doi. 10.1111/j.1365-2621.1968.tb03645.x
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Lemon Oil Analysis. 3. Rapid; Capillary Gas Chromatography With Combined flow and Temperature Programming.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 436, doi. 10.1111/j.1365-2621.1968.tb03646.x
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Whiskey Composition: Identification of Components by Single-Pass Gas Chromatography-Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 395, doi. 10.1111/j.1365-2621.1968.tb03637.x
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Chemical Induction of Mutation or Variation In Aflatoxin-Producing Cultures of Aspergillus Flavus.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 420, doi. 10.1111/j.1365-2621.1968.tb03642.x
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The Minor Pigment Component of Montmorency Cherries.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 442, doi. 10.1111/j.1365-2621.1968.tb03650.x
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Clostridium perfringens in Dehydrated Soups and Sauces.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 424, doi. 10.1111/j.1365-2621.1968.tb03643.x
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Quantitative Determination of Carrageenan in Milk and Milk Products Using Papain and Cetyl Pyridinium Chloride.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 390, doi. 10.1111/j.1365-2621.1968.tb03636.x
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Growth of Salmonellae on Irradiated and Non-Irradiated Seafoods.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 406, doi. 10.1111/j.1365-2621.1968.tb03639.x
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Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 417, doi. 10.1111/j.1365-2621.1968.tb03641.x
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Studies in Meat Tenderness. 6. The Nature of Myofibrillar Proteins Extracted from Meat During Aging.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 343, doi. 10.1111/j.1365-2621.1968.tb03627.x
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Sarcoplasmic and Myofibrillar Protein in Skeletal Muscle of Two Breeds of Pig.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 383, doi. 10.1111/j.1365-2621.1968.tb03634.x
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Hydrochloric Acid in Isolating Anthocyanin Pigments from Montmorency Cherries.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 439, doi. 10.1111/j.1365-2621.1968.tb03648.x
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Polyphenolic Compounds in Canned Tomato Pastes.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 358, doi. 10.1111/j.1365-2621.1968.tb03630.x
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Gel Strength of Kappa-Carrageenan as Affected by Cations.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 371, doi. 10.1111/j.1365-2621.1968.tb03632.x
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Substrates and Intermediates in the Enzymatic Reduction of Metmyoglobin in Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 353, doi. 10.1111/j.1365-2621.1968.tb03629.x
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Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various Reductants.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 364, doi. 10.1111/j.1365-2621.1968.tb03631.x
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Major Volatile Components of the Juice of American Cranberry.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 386, doi. 10.1111/j.1365-2621.1968.tb03635.x
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Collagen and Elastin in Different Cuts of Veal and Beef.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 339, doi. 10.1111/j.1365-2621.1968.tb03626.x
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Peanut Alcohol Dehydrogenase. 2. Physico-Chemical and Kinetic Properties.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 400, doi. 10.1111/j.1365-2621.1968.tb03638.x
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Quantitative Determination of Diacetyl by Electron Capture.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 440, doi. 10.1111/j.1365-2621.1968.tb03649.x
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Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish Chubs.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 411, doi. 10.1111/j.1365-2621.1968.tb03640.x
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Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 426, doi. 10.1111/j.1365-2621.1968.tb03644.x
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The Isolation and Characterization of an a,4 (4,5 Dehydrogalacturonosyl) Galacturonate Hydrolase.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 378, doi. 10.1111/j.1365-2621.1968.tb03633.x
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Frozen Geese Quality as Affected by Sex and Breed.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 349, doi. 10.1111/j.1365-2621.1968.tb03628.x
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Pectic Substances of Dry Beans and Their Possible Correlation with Cooking Time.
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- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 4, p. 437, doi. 10.1111/j.1365-2621.1968.tb03647.x
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