Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 1
Results: 22
Gas Chromatographic Analysis of Head-Space Vapors to Identify Micro-Organisms in Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 31, doi. 10.1111/j.1365-2621.1969.tb14356.x
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- Article
A 'Cold Shortening' Effect in Avian Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 42, doi. 10.1111/j.1365-2621.1969.tb14358.x
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Low Temperature Growth of Type E Clostridium botulinum Spores. 2. Effects of Solutes and Incubation Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 82, doi. 10.1111/j.1365-2621.1969.tb14367.x
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Lipid Hydrolysis in Frozen Baltic Herring.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 13, doi. 10.1111/j.1365-2621.1969.tb14352.x
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Tomato Volatiles: Effect of Variety, Processing and Storage Time.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 53, doi. 10.1111/j.1365-2621.1969.tb14361.x
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Comparison of Sterile and Inoculated Beef Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 93, doi. 10.1111/j.1365-2621.1969.tb14369.x
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- Article
Action of Microorganisms on the Peroxides and Carbonyls of Fresh Lard.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 75, doi. 10.1111/j.1365-2621.1969.tb14365.x
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Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 57, doi. 10.1111/j.1365-2621.1969.tb14362.x
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Contamination of Acid-Soluble Collagen with Nitrogenous Material from the Dialysis Tubing.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 52, doi. 10.1111/j.1365-2621.1969.tb14360.x
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Production of Enterotoxin-B in Cured Meats.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 63, doi. 10.1111/j.1365-2621.1969.tb14363.x
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- Article
Effect of Preirradiation Quality of Eviscerated Haddock on Postirradiation Shelflife of Fillets.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 27, doi. 10.1111/j.1365-2621.1969.tb14355.x
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- Article
Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pH.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 78, doi. 10.1111/j.1365-2621.1969.tb14366.x
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- Article
Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 1, doi. 10.1111/j.1365-2621.1969.tb14350.x
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- Article
Dihydrochalcone Sweeteners-Sensory and Stability Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 101, doi. 10.1111/j.1365-2621.1969.tb14371.x
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Analysis and Significance of Tyramine in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 22, doi. 10.1111/j.1365-2621.1969.tb14354.x
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Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas-Liquid Chromatography.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 37, doi. 10.1111/j.1365-2621.1969.tb14357.x
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Causes of Can Swelling and Blackening of Canned Baby Clams. 3. Bacteriology and Chemistry of Sea-Bottom Mud Involved in Can Spoilage.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 88, doi. 10.1111/j.1365-2621.1969.tb14368.x
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A Sample Bias in the Evaluation of Smoked Frankfurters by the Triangle Test.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 99, doi. 10.1111/j.1365-2621.1969.tb14370.x
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Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 10, doi. 10.1111/j.1365-2621.1969.tb14351.x
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Histamine and Tyramine Content of Yeast Products.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 47, doi. 10.1111/j.1365-2621.1969.tb14359.x
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Detection of Quality Changes in Freeze-Dried Beef by Measurement of the Sorption Isobar Hysteresis.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 18, doi. 10.1111/j.1365-2621.1969.tb14353.x
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Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 69, doi. 10.1111/j.1365-2621.1969.tb14364.x
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