Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 5
Results: 25
ABSTRACTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. iv, doi. 10.1111/j.1365-2621.1969.tb12783.x
- Publication type:
- Article
Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post-Mortem Bovine and Porcine Muscles.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 446, doi. 10.1111/j.1365-2621.1969.tb12801.x
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- Article
Freezer Burn of Animal Tissue. 7. Temperature Influence on Development of Freezer Burn in Liver and Muscle Tissue.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 394, doi. 10.1111/j.1365-2621.1969.tb12787.x
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- Article
Utilization of Amide Nitrogenby the Young Rat.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 430, doi. 10.1111/j.1365-2621.1969.tb12797.x
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- Article
Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic Enzymes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 401, doi. 10.1111/j.1365-2621.1969.tb12789.x
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- Publication type:
- Article
Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic-Oxaloacetic Transaminase in Bovine and Porcine Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 452, doi. 10.1111/j.1365-2621.1969.tb12803.x
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- Article
The Cause of Discoloration of Hard Cooked Egg Rolls.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 423, doi. 10.1111/j.1365-2621.1969.tb12795.x
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- Publication type:
- Article
Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 434, doi. 10.1111/j.1365-2621.1969.tb12798.x
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- Publication type:
- Article
Transaminases of Skeletal Muscle. 2. Transaminase Activities in White and Red Muscles of Pigs and Cows.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 449, doi. 10.1111/j.1365-2621.1969.tb12802.x
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- Publication type:
- Article
Some Sensory Effects of Hydrocolloid Sols on Sweetness.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 397, doi. 10.1111/j.1365-2621.1969.tb12788.x
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- Publication type:
- Article
NOTICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. vi, doi. 10.1111/j.1365-2621.1969.tb12784.x
- Publication type:
- Article
Stimulation of Gas Production and Growth of Clostridium perfringens Type A (No. 3624) by Legumes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 411, doi. 10.1111/j.1365-2621.1969.tb12792.x
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- Publication type:
- Article
Studies on Enzymic Activity of Rat Liver Subcellular Fractions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 462, doi. 10.1111/j.1365-2621.1969.tb12805.x
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- Publication type:
- Article
Formation of a Green Pigment from Tuna Myoglobins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 404, doi. 10.1111/j.1365-2621.1969.tb12790.x
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- Publication type:
- Article
Anthocyanin Pigments in Trousseau Grapes.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 415, doi. 10.1111/j.1365-2621.1969.tb12793.x
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- Article
Microbiology of Fresh Apple and Potato Plugs Preserved by Gas Exchange.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 426, doi. 10.1111/j.1365-2621.1969.tb12796.x
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- Publication type:
- Article
Quantitation of Flavorful Food Components Using Isotope Dilution.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 466, doi. 10.1111/j.1365-2621.1969.tb12806.x
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- Publication type:
- Article
Sapid Components in Carrot.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 392, doi. 10.1111/j.1365-2621.1969.tb12786.x
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- Article
Serendipity Berries-Source of a New Intense Sweetener.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 408, doi. 10.1111/j.1365-2621.1969.tb12791.x
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- Publication type:
- Article
Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 419, doi. 10.1111/j.1365-2621.1969.tb12794.x
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- Publication type:
- Article
Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 389, doi. 10.1111/j.1365-2621.1969.tb12785.x
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- Publication type:
- Article
Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 443, doi. 10.1111/j.1365-2621.1969.tb12800.x
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- Publication type:
- Article
Origin and Nature of Aroma in Fat of Cooked Poultry.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 436, doi. 10.1111/j.1365-2621.1969.tb12799.x
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- Publication type:
- Article
A Texture Profile of Foodstuffs Based upon Well-defined Rheological Properties.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 458, doi. 10.1111/j.1365-2621.1969.tb12804.x
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- Publication type:
- Article
Changes of Some Protein Fractions of Beef Muscle Postmortem.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 469, doi. 10.1111/j.1365-2621.1969.tb12807.x
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- Article