Works matching IS 00221147 AND DT 1970 AND VI 35 AND IP 3
Results: 41
COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N-HYDROXYBENZENESULFONAMIDE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 300, doi. 10.1111/j.1365-2621.1970.tb12168.x
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- Article
INFLUENCE OF SLICING WARM PORCINE MUSCLE ON FIBER DIAMETER, KINKINESS AND SHEAR FORCE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 270, doi. 10.1111/j.1365-2621.1970.tb12159.x
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- Article
COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka-Munk Concept.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 315, doi. 10.1111/j.1365-2621.1970.tb12173.x
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- Article
GROWTH OF SALMONELLA AT LOW pH.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 326, doi. 10.1111/j.1365-2621.1970.tb12176.x
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- Article
ANTIGENICITY OF SALT-SOLUBLE BEEF MUSCLE PROTEINS HELD FROM FRESHNESS TO SPOILAGE AT LOW TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 252, doi. 10.1111/j.1365-2621.1970.tb12152.x
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- Article
EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 292, doi. 10.1111/j.1365-2621.1970.tb12165.x
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- Article
EFFECT OF SMOKING PROCESS ON SOLUBILITY AND ELECTROPHORETIC BEHAVIOR OF MEAT PROTEINS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 245, doi. 10.1111/j.1365-2621.1970.tb12148.x
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- Article
LYSOSOMAL-TYPE ENZYMES IN BEEF LONGISSIMUS DORSI MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 256, doi. 10.1111/j.1365-2621.1970.tb12153.x
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- Article
STUDIES ON AROMA OF CURED HAM.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 321, doi. 10.1111/j.1365-2621.1970.tb12175.x
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- Article
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 2. Effect of Aspergillopeptidase A Preparation on Removal of Flavor from Soybean Products.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 211, doi. 10.1111/j.1365-2621.1970.tb12140.x
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- Article
RADIO RESISTANCE OF BYSSOCHLAMYS FULVA ASCOSPORES AS SHOWN BY STORAGE TESTS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 251, doi. 10.1111/j.1365-2621.1970.tb12151.x
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- Article
CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGO.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 262, doi. 10.1111/j.1365-2621.1970.tb12156.x
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- Article
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 2. Turkey Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 233, doi. 10.1111/j.1365-2621.1970.tb12145.x
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- Article
COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 318, doi. 10.1111/j.1365-2621.1970.tb12174.x
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- Article
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 215, doi. 10.1111/j.1365-2621.1970.tb12141.x
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- Article
EFFECTS OF PRE- AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 266, doi. 10.1111/j.1365-2621.1970.tb12157.x
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- Article
ANTHOCYANIN PIGMENTS IN RED TART CHERRIES.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 237, doi. 10.1111/j.1365-2621.1970.tb12146.x
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- Article
CHANGES IN VARIOUS PROTEIN PROPERTIES OF PORK MUSCLE DURING THE SMOKING PROCESS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 248, doi. 10.1111/j.1365-2621.1970.tb12149.x
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- Article
CORRELATION BETWEEN GAS-CHROMATOGRAPHIC PATTERNS AND FLAVOR EVALUATION OF CHEMICAL MIXTURES AND OF COLA BEVERAGES.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 219, doi. 10.1111/j.1365-2621.1970.tb12142.x
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- Article
DEVELOPMENT OF A MICRO-EMULSIFIER.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 299, doi. 10.1111/j.1365-2621.1970.tb12167.x
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- Article
PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL-FILLED MILK.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 302, doi. 10.1111/j.1365-2621.1970.tb12169.x
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- Article
EFFECT OF SMOKE UPON ACID PHOSPHATASE ACTIVITY OF SMOKED MEAT.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 250, doi. 10.1111/j.1365-2621.1970.tb12150.x
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- Article
LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 306, doi. 10.1111/j.1365-2621.1970.tb12170.x
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- Article
EFFECT OF PSYCHROTOLERANT BACTERIA ON THE AMINO ACID CONTENT OF CHICKEN SKIN.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 272, doi. 10.1111/j.1365-2621.1970.tb12160.x
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- Article
SUGAR-AMINO ACID INTERACTION IN THE DIFFUSATE OF WATER EXTRACT OF BEEF AND MODEL SYSTEMS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 328, doi. 10.1111/j.1365-2621.1970.tb12177.x
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- Article
URIC ACID LEVELS IN MEN FED ALGAE AND YEAST AS PROTEIN SOURCES.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 294, doi. 10.1111/j.1365-2621.1970.tb12166.x
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- Article
PROTEOLYTIC ACTIVITY OF CUCUMIS TRIGONUS ROXB. EXTRACTION, ACTIVITY, CHARACTERISTICS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 276, doi. 10.1111/j.1365-2621.1970.tb12161.x
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- Article
OXIDATION OF PYRUVATE-2-C<sup>14</sup>, AND LACTATE DEHYDROGENASE ACTIVITY AND ISOENZYME DISTRIBUTION OF FIVE PORCINE MUSCLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 207, doi. 10.1111/j.1365-2621.1970.tb12139.x
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- Article
EFFECT OF POST-MORTEM AGING ON ISOLATION OF INTRAMUSCULAR CONNECTIVE TISSUE.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 258, doi. 10.1111/j.1365-2621.1970.tb12154.x
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- Article
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 1. Chicken Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 229, doi. 10.1111/j.1365-2621.1970.tb12144.x
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- Article
EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 195, doi. 10.1111/j.1365-2621.1970.tb12137.x
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- Article
ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT −29°C AFTER AGING IN ICE.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 199, doi. 10.1111/j.1365-2621.1970.tb12138.x
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- Article
A PENETROMETER TEST TO MEASURE MEAT TENDERNESS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 312, doi. 10.1111/j.1365-2621.1970.tb12172.x
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- Article
SOME POST-MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 260, doi. 10.1111/j.1365-2621.1970.tb12155.x
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- Article
QUANTITATIVE DETERMINATION OF ANTHOCYANIN PIGMENTS DURING THE MATURATION AND RIPENING OF RED TART CHERRIES.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 242, doi. 10.1111/j.1365-2621.1970.tb12147.x
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- Article
AVOCADO POLYPHENOLOXIDASE: PURIFICATION, AND FRACTIONATION ON SEPHADEX THIN LAYERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 282, doi. 10.1111/j.1365-2621.1970.tb12163.x
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COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 224, doi. 10.1111/j.1365-2621.1970.tb12143.x
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QUANTITATIVE METHODS FOR ANTHOCYANINS. 5. Separation of Cranberry Phenolics by Electrophoresis and Chromatography.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 309, doi. 10.1111/j.1365-2621.1970.tb12171.x
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- Article
MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 286, doi. 10.1111/j.1365-2621.1970.tb12164.x
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- Article
EFFECT OF TREATMENT OF PRE- AND POST-RIGOR PORCINE MUSCLES WITH LOW SODIUM CHLORIDE CONCENTRATIONS ON THE SUBSEQUENT EXTRACTABILITY OF PROTEINS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 268, doi. 10.1111/j.1365-2621.1970.tb12158.x
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- Article
EFFECT OF TEMPERATURE ON STABILITY OF ORANGE AROMA SOLUTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 3, p. 279, doi. 10.1111/j.1365-2621.1970.tb12162.x
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- Article