Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 2
Results: 26
Post-Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 120, doi. 10.1111/j.1365-2621.1969.tb00901.x
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Oxidation Effects in a Freeze-Dried Gelatin-Methyl Linoleate System.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 160, doi. 10.1111/j.1365-2621.1969.tb00910.x
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Relative Differences in Tenderness of Breast Muscle in Normal and Two Dystrophic Mutant Strains of Chickens.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 142, doi. 10.1111/j.1365-2621.1969.tb00905.x
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Electrophoretic Comparison of Anthocyanin Pigments in Eight Varieties of Sour Cherries.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 113, doi. 10.1111/j.1365-2621.1969.tb00899.x
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Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 146, doi. 10.1111/j.1365-2621.1969.tb00906.x
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Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 215, doi. 10.1111/j.1365-2621.1969.tb00922.x
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The Use of Cryoscopy in Enzymatic Studies.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 181, doi. 10.1111/j.1365-2621.1969.tb00914.x
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Trace Components of the Flavor Fraction of Maple Syrup.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 105, doi. 10.1111/j.1365-2621.1969.tb00897.x
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Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 156, doi. 10.1111/j.1365-2621.1969.tb00909.x
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Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 196, doi. 10.1111/j.1365-2621.1969.tb00918.x
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Destruction of Trichina Larvae in Cooked Pork Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 210, doi. 10.1111/j.1365-2621.1969.tb00920.x
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Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7-Pentahydroxyflavan.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 203, doi. 10.1111/j.1365-2621.1969.tb00919.x
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Changes in Molecular Weight of Pectin During Methylation with Diazomethane.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 191, doi. 10.1111/j.1365-2621.1969.tb00916.x
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Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 115, doi. 10.1111/j.1365-2621.1969.tb00900.x
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A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 148, doi. 10.1111/j.1365-2621.1969.tb00907.x
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Lipid Oxidation and Pigment Changes in Raw Beef.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 110, doi. 10.1111/j.1365-2621.1969.tb00898.x
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Comparative Rates of IMP Degradation in Unfrozen and Frozen-and-Thawed (Slacked) Fish.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 132, doi. 10.1111/j.1365-2621.1969.tb00903.x
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Sarcolemmae from Chicken Skeletal Muscle. 2. Properties.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 172, doi. 10.1111/j.1365-2621.1969.tb00912.x
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Molecular Properties of Post-Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 183, doi. 10.1111/j.1365-2621.1969.tb00915.x
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Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 154, doi. 10.1111/j.1365-2621.1969.tb00908.x
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Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 194, doi. 10.1111/j.1365-2621.1969.tb00917.x
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Post-Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 125, doi. 10.1111/j.1365-2621.1969.tb00902.x
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Sarcolemmae from Chicken Skeletal Muscle. 1. Preparation.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 165, doi. 10.1111/j.1365-2621.1969.tb00911.x
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Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 136, doi. 10.1111/j.1365-2621.1969.tb00904.x
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Tenderization of Chicken Muscle: The Stability of Alkali-Insoluble Connective Tissue During Post-Mortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 176, doi. 10.1111/j.1365-2621.1969.tb00913.x
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The Detection and Enumeration of Clostridium perfrinqens in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 212, doi. 10.1111/j.1365-2621.1969.tb00921.x
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