Works matching IS 00221147 AND DT 1970 AND VI 35 AND IP 5
Results: 51
RECOVERY OF SALMONELLAE FROM IRRADIATED AND UNIRRADIATED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 620, doi. 10.1111/j.1365-2621.1970.tb04827.x
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- Article
ETHYLENE OXIDE STERILZATION OF SALMONELLA SENFTENBERG AND ESCHERICHIA COLI DEATH KINETICS AND MODE OF ACTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 631, doi. 10.1111/j.1365-2621.1970.tb04830.x
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- Article
RADIO-FREQUENCY PASTEURIZATION OF CURED HAMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 682, doi. 10.1111/j.1365-2621.1970.tb04844.x
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- Article
METHOD FOR ISOLATING VIRUSES FROM GROUND BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 624, doi. 10.1111/j.1365-2621.1970.tb04828.x
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- Article
RATES OF pH CHANGE AND DISAPPEARANCE OF GLUCOSE DURING LOW TEMPERATURE PYROLYSIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 606, doi. 10.1111/j.1365-2621.1970.tb04822.x
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- Article
A RAPID GAS-LIQUID CHROMATOGRAPHIC DETERMINATION FOR CAPSAICIN IN CAPSICUM SPICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 543, doi. 10.1111/j.1365-2621.1970.tb04804.x
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- Article
EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 668, doi. 10.1111/j.1365-2621.1970.tb04839.x
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- Article
ENZYMATIC DEAMINATION OF ADENOSINE MONOPHOSPHATE (AMP), ADENOSINE AND ADENINE BY SALMON, CRAB AND SCALLOP MUSCLE EXTRACTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 565, doi. 10.1111/j.1365-2621.1970.tb04810.x
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- Article
COMPARISON OF VALENCIA ESSENTIAL OIL FROM CALIFORNIA, FLORIDA AND ISRAEL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 547, doi. 10.1111/j.1365-2621.1970.tb04805.x
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- Article
ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 558, doi. 10.1111/j.1365-2621.1970.tb04808.x
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- Article
FORMATION OF FREE RADICALS IN DRY MILK PROTEINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 598, doi. 10.1111/j.1365-2621.1970.tb04820.x
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- Article
WEIGHT AND COLOR CHANGES DURING STORAGE OF BEEF STEAKS PACKAGED IN CLEAR PLASTIC, FOAM AND PULP TRAYS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 670, doi. 10.1111/j.1365-2621.1970.tb04840.x
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- Article
STEROIDS IN EGG YOLK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 601, doi. 10.1111/j.1365-2621.1970.tb04821.x
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- Article
ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 641, doi. 10.1111/j.1365-2621.1970.tb04833.x
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- Article
BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE-LINE NMR.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 612, doi. 10.1111/j.1365-2621.1970.tb04824.x
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- Article
SOYBEAN FACTORS RELATING TO GAS PRODUCTION BY INTESTINAL BACTERIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 634, doi. 10.1111/j.1365-2621.1970.tb04831.x
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- Article
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARAWAY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 531, doi. 10.1111/j.1365-2621.1970.tb04800.x
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- Article
ASCORBIC ACID AND COLOR CHANGES IN SUMMER SQUASH AS INFLUENCED BY BLANCH, pH AND OTHER TREATMENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 645, doi. 10.1111/j.1365-2621.1970.tb04834.x
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- Article
CHANGES IN TENSION AND CERTAIN METABOLITES DURING THE DEVELOPMENT OF RIGOR IVIORTIS IN SELECTED RED AND WHITE SKELETAL MUSCLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 571, doi. 10.1111/j.1365-2621.1970.tb04812.x
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- Article
A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 582, doi. 10.1111/j.1365-2621.1970.tb04815.x
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- Article
SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 627, doi. 10.1111/j.1365-2621.1970.tb04829.x
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- Article
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 2. Linoleate Oxidation Catalyzed by Tissue Homogenates.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 593, doi. 10.1111/j.1365-2621.1970.tb04818.x
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- Article
PRODUCTION OF FROZEN ORANGE-JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 649, doi. 10.1111/j.1365-2621.1970.tb04835.x
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- Article
RELATIONSHIP OF CALCIUM UPTAKE BY THE SARCOPLASMIC RETICULUM TO TENSION DEVELOPMENT AND RIGOR MORTIS IN STRIATED MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 575, doi. 10.1111/j.1365-2621.1970.tb04813.x
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- Article
PHOSPHOCREATINE AND NUCLEOTIDE CHANGES IN PIG LONGISSIMUS MUSCLE DURING THE DEVELOPMENT OF RIGOR MORTIS UNDER CONTROLLED ENVIRONMENTAL CONDITIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 568, doi. 10.1111/j.1365-2621.1970.tb04811.x
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- Article
CCI<sub>3</sub>F HYDRATE: ABILITY TO INHIBIT OXIDATION OF L-ASCORBIC ACID IN PEAS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 640, doi. 10.1111/j.1365-2621.1970.tb04832.x
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- Article
COOLING OF PORCINE HAM BY OIL IMMERSION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 673, doi. 10.1111/j.1365-2621.1970.tb04841.x
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- Article
REMOVAL OF OLIGOSACCHARIDES FROM SOY MILK BY AN ENZYME FROM ASPERGILLUS SAITOI.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 655, doi. 10.1111/j.1365-2621.1970.tb04836.x
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- Article
FROZEN WHOLE EGGS FOR SCRAMBLING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 695, doi. 10.1111/j.1365-2621.1970.tb04847.x
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- Article
STARCH CHARACTERISTICS OF SELECTED GRAIN SORGHUMS AS RELATED TO HUMAN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 666, doi. 10.1111/j.1365-2621.1970.tb04838.x
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- Article
DEGRADATION OF VARIOUS MEAT FRACTIONS BY TENDERIZING ENZYMES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 563, doi. 10.1111/j.1365-2621.1970.tb04809.x
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- Article
EFFECT OF HEAT ON THE CHEMICAL AND NUTRITIVE STABILITY OF FISH PROTEIN CONCENTRATE (FPC).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 677, doi. 10.1111/j.1365-2621.1970.tb04843.x
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- Article
PINK DISCOLORATION IN CANNED WILLIAMS BON CHRETIEN PEARS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 608, doi. 10.1111/j.1365-2621.1970.tb04823.x
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- Publication type:
- Article
EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 688, doi. 10.1111/j.1365-2621.1970.tb04845.x
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- Publication type:
- Article
EFFECT OF STAPHYLOCOCCUS INFECTION ON ACID AND ALKALINE PHOSPHATASE IN BRUISED POULTRY TISSUE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 585, doi. 10.1111/j.1365-2621.1970.tb04816.x
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- Article
COMPARISON OF FROZEN, FOAM-SPRAY-DRIED, FREEZE-DRIED, AND SPRAY-DRIED EGGS 7. Soft Meringues Prepared With a Carrageenan Stabilizer.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 699, doi. 10.1111/j.1365-2621.1970.tb04848.x
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- Article
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in Meats.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 596, doi. 10.1111/j.1365-2621.1970.tb04819.x
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- Article
VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 538, doi. 10.1111/j.1365-2621.1970.tb04802.x
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- Article
CYTOLOGICAL EFFECTS OF JUICE OR PUREE FROM IRRADIATED STRAWBERRIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 549, doi. 10.1111/j.1365-2621.1970.tb04806.x
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- Article
A Research Note A METHOD FOR THE DETERMINATION OF 5-HYDROXYMETHYL-2-FURALDEHYDE IN THE PRESENCE OF 2-FURALDEHYDE (FURFURAL).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 702, doi. 10.1111/j.1365-2621.1970.tb04849.x
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- Article
BREAD FROM SORGHUM AND BARLEY FLOURS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 661, doi. 10.1111/j.1365-2621.1970.tb04837.x
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- Article
DEHYDRATION THERMOPROFILES OF AMINO ACIDS AND PROTEINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 614, doi. 10.1111/j.1365-2621.1970.tb04825.x
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- Article
IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 540, doi. 10.1111/j.1365-2621.1970.tb04803.x
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- Publication type:
- Article
EFFECT OF pH ON THE QUALITY OF CHICKEN FRANKFURTERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 694, doi. 10.1111/j.1365-2621.1970.tb04846.x
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- Article
ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 551, doi. 10.1111/j.1365-2621.1970.tb04807.x
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- Article
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)-EDTA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 591, doi. 10.1111/j.1365-2621.1970.tb04817.x
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- Article
EFFECT OF HEATING AND COLD STORAGE ON ANTITHIAMINE ACTIVITY IN SKIPJACK TUNA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 676, doi. 10.1111/j.1365-2621.1970.tb04842.x
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- Article
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARDAMOM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 533, doi. 10.1111/j.1365-2621.1970.tb04801.x
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- Article
GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 618, doi. 10.1111/j.1365-2621.1970.tb04826.x
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- Article
EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 577, doi. 10.1111/j.1365-2621.1970.tb04814.x
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- Article