Works matching IS 00221147 AND DT 1970 AND VI 35 AND IP 1
Results: 32
Resistance of Clostridium perfringens to Varying Degrees of Acidity during Growth and Sporulation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 91, doi. 10.1111/j.1365-2621.1970.tb12377.x
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- Article
Pasteurization of Pacific Oysters by Radiation: Post-Mortem Changes in Nucleotides During Storage at 0-2°C.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 22, doi. 10.1111/j.1365-2621.1970.tb12359.x
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Chemical Destruction of Aspergillus niger Conidiospores.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 62, doi. 10.1111/j.1365-2621.1970.tb12369.x
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- Article
Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 33, doi. 10.1111/j.1365-2621.1970.tb12362.x
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Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 95, doi. 10.1111/j.1365-2621.1970.tb12378.x
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- Article
Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High-Acid Foods.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 26, doi. 10.1111/j.1365-2621.1970.tb12360.x
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- Article
Comparison of Carbonyl Compounds in Moldy and Non-moldy Cocoa Beans.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 37, doi. 10.1111/j.1365-2621.1970.tb12363.x
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Memo: WHERE ARE WE?
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iii, doi. 10.1111/j.1365-2621.1970.tb12348.x
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- Article
Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 7, doi. 10.1111/j.1365-2621.1970.tb12355.x
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- Article
Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 100, doi. 10.1111/j.1365-2621.1970.tb12379.x
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- Article
Flavor Components in Cognac.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 10, doi. 10.1111/j.1365-2621.1970.tb12356.x
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- Article
Infection Routes of Bacteria into Chicken Eggs.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 61, doi. 10.1111/j.1365-2621.1970.tb12368.x
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Letter to the Editor October 24, 1969.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iv, doi. 10.1111/j.1365-2621.1970.tb12352.x
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- Article
Physicochemical Nature of Banana Pseudostem Starch.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 72, doi. 10.1111/j.1365-2621.1970.tb12371.x
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- Article
Water-Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid-Extractable Non-Nucleotide Chemical Constituents of Beef, Lamb and Pork.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 83, doi. 10.1111/j.1365-2621.1970.tb12375.x
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Letter to the Editor October 6, 1969.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iv, doi. 10.1111/j.1365-2621.1970.tb12349.x
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- Article
A Reexamination of the Two-Stage Triangle Test for the Perception of Sensory Differences.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 87, doi. 10.1111/j.1365-2621.1970.tb12376.x
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- Article
The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 13, doi. 10.1111/j.1365-2621.1970.tb12357.x
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- Article
Pectin Methyl Esterase Activity in Southern Peas (Vigna sinensis).
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 1, doi. 10.1111/j.1365-2621.1970.tb12353.x
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- Article
Respiration of Potato Mitochondria and Whole Tubers and Relation to Sugar Accumulation.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 46, doi. 10.1111/j.1365-2621.1970.tb12365.x
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- Article
Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 17, doi. 10.1111/j.1365-2621.1970.tb12358.x
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- Article
Role of Cuticle in Spoilage of Chicken Eggs.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 5, doi. 10.1111/j.1365-2621.1970.tb12354.x
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ABSTRACTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. vi, doi. 10.1111/j.1365-2621.1970.tb12351.x
- Publication type:
- Article
Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 30, doi. 10.1111/j.1365-2621.1970.tb12361.x
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- Article
Anthocyanin Pigments in Tinto Cão Grapes.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 41, doi. 10.1111/j.1365-2621.1970.tb12364.x
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- Article
Water-Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 81, doi. 10.1111/j.1365-2621.1970.tb12374.x
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- Article
Sodium Chloride Effect on Autoxidation of the Lard Component of a Gel.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 52, doi. 10.1111/j.1365-2621.1970.tb12366.x
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- Article
Accumulation of Starch in Banana Pseudostem and Fruit.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 74, doi. 10.1111/j.1365-2621.1970.tb12372.x
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Studies in Meat Tenderness 8. Ultra-structural Changes in Meat During Aging.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 56, doi. 10.1111/j.1365-2621.1970.tb12367.x
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- Article
Factors Affecting the Distribution of Lactate Dehydrogenase Between Particulate and Soluble Phases of Homogenized Trout Skeletal Muscle.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 67, doi. 10.1111/j.1365-2621.1970.tb12370.x
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Letter to the Editor.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. v, doi. 10.1111/j.1365-2621.1970.tb12350.x
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- Article
Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 78, doi. 10.1111/j.1365-2621.1970.tb12373.x
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- Article