Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 3
Results: 22
Sulfhydryl Content of Excised Chicken Breast Muscle during Postmortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 290, doi. 10.1111/j.1365-2621.1969.tb10345.x
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Heat of Respiration of Fresh Produce as Affected by Controlled Atmosphre.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 261, doi. 10.1111/j.1365-2621.1969.tb10337.x
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Sensory Evaluation of Lamb and Yearling Mutton Flavors.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 272, doi. 10.1111/j.1365-2621.1969.tb10340.x
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Classification of Some Esterases of the Green Bean (Phaseolus vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 283, doi. 10.1111/j.1365-2621.1969.tb10343.x
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Characterization of Israel Lemon Oil and Detection of its Adulteration.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 254, doi. 10.1111/j.1365-2621.1969.tb10335.x
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Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 265, doi. 10.1111/j.1365-2621.1969.tb10338.x
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Carotenoid Degradation in Bleached Paprika.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 287, doi. 10.1111/j.1365-2621.1969.tb10344.x
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Meat Pigment Changes in Intact Beef Samples.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 258, doi. 10.1111/j.1365-2621.1969.tb10336.x
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Occurrence and Properties of Enzymes Associated with Mevalonic Acid Synthesis in the Orange.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 231, doi. 10.1111/j.1365-2621.1969.tb10328.x
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Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 242, doi. 10.1111/j.1365-2621.1969.tb10331.x
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Gram Negative Bacteria Associated with Sloughing, a Softening of California Ripe Olives.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 224, doi. 10.1111/j.1365-2621.1969.tb10326.x
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Enzymic Activity during Growth of Vanilla Fruit 1. Proteinase, Glucosidase, Peroxidase and Polyphenoloxidase.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 235, doi. 10.1111/j.1365-2621.1969.tb10329.x
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Composition of Montmorency Cherry Essence. 1. Low-boiling Components.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 246, doi. 10.1111/j.1365-2621.1969.tb10332.x
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- Article
Rapid Determination of Proline in Grapes and Wines.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 228, doi. 10.1111/j.1365-2621.1969.tb10327.x
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Incidence and Growth of Some Health-Related Bacteria in Commercial Freshwater Crayfish (Genus Procambarus).
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 268, doi. 10.1111/j.1365-2621.1969.tb10339.x
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Effect of Processing on Recovery of Polio Virus From Inoculated Foods.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 239, doi. 10.1111/j.1365-2621.1969.tb10330.x
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- Article
Influence of Temperature on Some Biochemical Characteristics of Pseudomonas Associated with Spoilage of Chicken.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 279, doi. 10.1111/j.1365-2621.1969.tb10342.x
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- Article
Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 292, doi. 10.1111/j.1365-2621.1969.tb10346.x
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Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 274, doi. 10.1111/j.1365-2621.1969.tb10341.x
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- Article
Influence of Free Fatty Acids on Sweet Cream Butter Flavor.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 251, doi. 10.1111/j.1365-2621.1969.tb10334.x
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Distribution of Arsenic Residues by Activation Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 295, doi. 10.1111/j.1365-2621.1969.tb10347.x
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- Article
Ascospore Production by Byssochlamys fulva.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 3, p. 248, doi. 10.1111/j.1365-2621.1969.tb10333.x
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- Article