Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 378, doi. 10.1111/j.1365-2621.1969.tb10370.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 4
Results: 25
1
2
Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 349, doi. 10.1111/j.1365-2621.1969.tb10363.x
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- Publication type:
- Article
3
Identification and Characterization of the Pectic Enzymes of the McFarlin Cranberry.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 340, doi. 10.1111/j.1365-2621.1969.tb10359.x
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- Publication type:
- Article
4
Nutritive Value of 1, 2-Dichloroethane-Extracted Fish Protein Concentrate.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 355, doi. 10.1111/j.1365-2621.1969.tb10365.x
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- Publication type:
- Article
5
Studies on Natural Actomyosin: Survey of Experimental Conditions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 308, doi. 10.1111/j.1365-2621.1969.tb10351.x
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- Publication type:
- Article
6
Quantitative Determination of Formic, Acetic, Propionic and Butyric Acids in Frozen Whole Eggs by Gas-Liquid Chromatography.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 359, doi. 10.1111/j.1365-2621.1969.tb10366.x
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- Publication type:
- Article
7
Some Properties of Mitochondria from Irradiated Tomato Fruit.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 332, doi. 10.1111/j.1365-2621.1969.tb10357.x
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- Publication type:
- Article
8
Turbidity, Viscosity and ATPase Activity of Fibrillar Protein Extracts of Rabbit Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 303, doi. 10.1111/j.1365-2621.1969.tb10349.x
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- Publication type:
- Article
9
Capillary Distribution and Fiber Characteristics in Skeletal Muscle of Stress-Susceptible Animals.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 299, doi. 10.1111/j.1365-2621.1969.tb10348.x
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- Publication type:
- Article
10
Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 329, doi. 10.1111/j.1365-2621.1969.tb10356.x
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- Publication type:
- Article
11
The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 343, doi. 10.1111/j.1365-2621.1969.tb10360.x
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- Publication type:
- Article
12
The Anthocyanins of Strawberry, Rhubarb, Radish and Onion.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 365, doi. 10.1111/j.1365-2621.1969.tb10367.x
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- Publication type:
- Article
13
Connective Tissues from Normal and Pale, Soft and Exudative (PSE) Porcine Muscles. 2. Physical Characterization.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 306, doi. 10.1111/j.1365-2621.1969.tb10350.x
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- Publication type:
- Article
14
Degradation of DDT and DDE by Cheese Microorganisms.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 386, doi. 10.1111/j.1365-2621.1969.tb10372.x
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- Publication type:
- Article
15
Lethality of Radio-Frequency Energy upon Microorganisms in Liquid, Buffered, and Alcoholic Food Systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 320, doi. 10.1111/j.1365-2621.1969.tb10354.x
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- Publication type:
- Article
16
High Resolution Vapor Analysis for Fruit Variety and Fruit Product Comparisons.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 382, doi. 10.1111/j.1365-2621.1969.tb10371.x
- By:
- Publication type:
- Article
17
The Influence of Tension on Pre-Rigor Excised Bovine Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 375, doi. 10.1111/j.1365-2621.1969.tb10369.x
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- Publication type:
- Article
18
A Study on the Sporulation of Rough and Smooth Variants of Bacillus stearothermophilus.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 346, doi. 10.1111/j.1365-2621.1969.tb10362.x
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- Publication type:
- Article
19
Determining Glucose and Glycogen from a Single Sample of Meat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 353, doi. 10.1111/j.1365-2621.1969.tb10364.x
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- Publication type:
- Article
20
Reaction at Limited Water Concentration 1. Sucrose Hydrolysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 324, doi. 10.1111/j.1365-2621.1969.tb10355.x
- By:
- Publication type:
- Article
21
Potentiometric Determination of Fluoride in Beverages by Means of the lon Selective Solid State Electrode.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 317, doi. 10.1111/j.1365-2621.1969.tb10353.x
- By:
- Publication type:
- Article
22
The Volatile Components of Irradiated Beef and Pork Fats.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 335, doi. 10.1111/j.1365-2621.1969.tb10358.x
- By:
- Publication type:
- Article
23
Enzyme-Catalyzed Reactions as Influenced by Inert Gases at High Pressures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 370, doi. 10.1111/j.1365-2621.1969.tb10368.x
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- Publication type:
- Article
24
Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 312, doi. 10.1111/j.1365-2621.1969.tb10352.x
- By:
- Publication type:
- Article
25
Chemical Composition and Heat Resistance of Bacillus stearothermophilus Spores.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 345, doi. 10.1111/j.1365-2621.1969.tb10361.x
- By:
- Publication type:
- Article