Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 6
Results: 53
Terpene and Sesquiterpene Hydrocarbons in the Essential Oil from Fresh Celery.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 521, doi. 10.1111/j.1365-2621.1969.tb12076.x
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Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 561, doi. 10.1111/j.1365-2621.1969.tb12089.x
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Treatment and Post-Mortem Aging Effects on the Z-line of Myofibrils from Chicken Pectoral Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 606, doi. 10.1111/j.1365-2621.1969.tb12101.x
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Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 532, doi. 10.1111/j.1365-2621.1969.tb12080.x
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Epimysial Connective Tissue Scores as Related to Beef Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 514, doi. 10.1111/j.1365-2621.1969.tb12074.x
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External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 554, doi. 10.1111/j.1365-2621.1969.tb12087.x
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A Simplified and Rapid Method to Uniformly Size Rib Steak Pieces for Taste Panel Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 480, doi. 10.1111/j.1365-2621.1969.tb12063.x
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ABSTRACTS.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. vi, doi. 10.1111/j.1365-2621.1969.tb12059.x
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- Article
Water Extractable Proteins of Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 547, doi. 10.1111/j.1365-2621.1969.tb12085.x
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Whiskey Composition: Identification of Additional Components by Gas Chromatography-Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 587, doi. 10.1111/j.1365-2621.1969.tb12096.x
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Comparison of Survivor Curves of Bacillus subtilis Spores Subjected to Wet and Dry Heat.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 518, doi. 10.1111/j.1365-2621.1969.tb12075.x
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- Article
Photoinduced Reduction of Nootkatone.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 484, doi. 10.1111/j.1365-2621.1969.tb12065.x
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- Article
Cooking Methods and Heating Effects on DDT in Chicken Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 569, doi. 10.1111/j.1365-2621.1969.tb12091.x
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Concentration Effect on Odor Addition or Synergism in Mixtures of Methyl Sulfide and Tomato Juice.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 630, doi. 10.1111/j.1365-2621.1969.tb12108.x
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The Maillard Reaction and its Inhibition by Sulfite.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 641, doi. 10.1111/j.1365-2621.1969.tb12111.x
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Considerations for Beef Tenderness Evaluations.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 612, doi. 10.1111/j.1365-2621.1969.tb12103.x
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- Article
Studies on Bovine Natural Actomyosin 2. Physico-Chemical Properties and Tenderness of Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 571, doi. 10.1111/j.1365-2621.1969.tb12092.x
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Aldehydes, Ketones and Esters in Valencia Orange Peel Oil.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 502, doi. 10.1111/j.1365-2621.1969.tb12071.x
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An Automatic Sampling System for Respiratory Gases and Respiratory Response of Irradiated Citrus Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 627, doi. 10.1111/j.1365-2621.1969.tb12107.x
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The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry Meat.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 524, doi. 10.1111/j.1365-2621.1969.tb12077.x
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- Article
Identification and Quantitative Estimation of Alcohols in Celery Essential Oil.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 535, doi. 10.1111/j.1365-2621.1969.tb12081.x
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Studies on Some Physical Properties of Bovine Skeletal Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 557, doi. 10.1111/j.1365-2621.1969.tb12088.x
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Fractionation of Muscle Proteins of Fresh Water Fish and Changes during Iced Storage.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 597, doi. 10.1111/j.1365-2621.1969.tb12098.x
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External Fat Cover Influence on Raw and Cooked Beef 2. Cooking Time, Losses, Press Fluid and Shear Force Values.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 568, doi. 10.1111/j.1365-2621.1969.tb12090.x
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- Article
Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 600, doi. 10.1111/j.1365-2621.1969.tb12099.x
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Glycolytic Activity of Chicken Breast Muscle Mitochondria.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 622, doi. 10.1111/j.1365-2621.1969.tb12105.x
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The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 633, doi. 10.1111/j.1365-2621.1969.tb12109.x
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Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 530, doi. 10.1111/j.1365-2621.1969.tb12079.x
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Studies on Compounds and Individual Lipids of Wheat Germ.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 581, doi. 10.1111/j.1365-2621.1969.tb12094.x
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Calcium Chelators Influence Some Physical and Chemical Properties of Rabbit and Pig Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 592, doi. 10.1111/j.1365-2621.1969.tb12097.x
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Pacific Cod Muscle 5′-Nucleotidase.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 637, doi. 10.1111/j.1365-2621.1969.tb12110.x
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Variations in Proximate Composition of North Carolina Scallop Meats.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 471, doi. 10.1111/j.1365-2621.1969.tb12061.x
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Lipid in Ripening Banana Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 482, doi. 10.1111/j.1365-2621.1969.tb12064.x
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Polygalacturonase Content of Dates and Its Relation to Maturity and Softness.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 527, doi. 10.1111/j.1365-2621.1969.tb12078.x
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NOTICES.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. x, doi. 10.1111/j.1365-2621.1969.tb12060.x
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- Article
Wheat Flavor Components.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 493, doi. 10.1111/j.1365-2621.1969.tb12068.x
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Pectin Changes in the Ripening of Irradiated and Stored Strawberries.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 509, doi. 10.1111/j.1365-2621.1969.tb12073.x
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Hedonic Differences as a Function of Number of Samples Evaluated.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 475, doi. 10.1111/j.1365-2621.1969.tb12062.x
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- Article
Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 486, doi. 10.1111/j.1365-2621.1969.tb12066.x
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Identification and Quantitative Analysis of Phospholipids in Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 497, doi. 10.1111/j.1365-2621.1969.tb12069.x
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- Article
Composition of Orange Essence Oil.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 610, doi. 10.1111/j.1365-2621.1969.tb12102.x
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Providing Uniform Meat Cores for Mechanical Shear Force Measurement.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 603, doi. 10.1111/j.1365-2621.1969.tb12100.x
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Bisulfite Effect on the Chemistry and Activity of Horseradish Peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 500, doi. 10.1111/j.1365-2621.1969.tb12070.x
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Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. 4. Effects of Metals and of Histidine in the Absence of Water.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 540, doi. 10.1111/j.1365-2621.1969.tb12083.x
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Volatile Components of Raw Peanuts: Analysis by Gas-Liquid Chromatography and Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 625, doi. 10.1111/j.1365-2621.1969.tb12106.x
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Influence of Organophosphate Insecticides on Ascorbic Acid Oxidation in Aqueous Systems.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 551, doi. 10.1111/j.1365-2621.1969.tb12086.x
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Vapor Analysis of the Production by Banana Fruit of Certain Volatile Constituents.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 504, doi. 10.1111/j.1365-2621.1969.tb12072.x
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Isolation, Identification and Comparison of the Volatiles of Peach Fruit as Related to Harvest Maturity and Artificial Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 618, doi. 10.1111/j.1365-2621.1969.tb12104.x
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Composition of Montmorency Cherry Essence. 2. High-boiling Components.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 544, doi. 10.1111/j.1365-2621.1969.tb12084.x
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The Sterols and Triterpenes of Banana Pulp.
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- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 6, p. 584, doi. 10.1111/j.1365-2621.1969.tb12095.x
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