Works matching IS 00221147 AND DT 1972 AND VI 37 AND IP 2
Results: 40
THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 240, doi. 10.1111/j.1365-2621.1972.tb05825.x
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- Article
PORK LOINS: THE EFFECTS OF SELECTION ON CUT-OUT YIELDS, COOKED EDIBLE PORTION YIELD AND ORGANOLEPTIC SUPERIORITY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 222, doi. 10.1111/j.1365-2621.1972.tb05821.x
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- Article
THE EFFECT OF GAMMA RADIATION ON FREEZE-DRYING RATES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 336, doi. 10.1111/j.1365-2621.1972.tb05851.x
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- Article
EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 244, doi. 10.1111/j.1365-2621.1972.tb05826.x
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- Article
LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 226, doi. 10.1111/j.1365-2621.1972.tb05822.x
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- Article
ULTRASTRUCTURE OF THE HEN'S EGG SHELL MEMBRANES BY ELECTRON MICROSCOPY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 277, doi. 10.1111/j.1365-2621.1972.tb05835.x
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- Article
TEXTURAL CHANGE IN PRECOOKED LOBSTER (Homarus americanus) MEAT DURING REFRIGERATED STORAGE, FREEZING AND FROZEN STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 185, doi. 10.1111/j.1365-2621.1972.tb05812.x
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- Article
PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP-FRIED FISH FLESH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 189, doi. 10.1111/j.1365-2621.1972.tb05813.x
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- Article
TRIGLYCERIDE FATTY ACIDS OF ARIZONA GRAPEFRUIT SEED OIL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 331, doi. 10.1111/j.1365-2621.1972.tb05848.x
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- Article
PREPARATION AND VISCO-ELASTIC PROPERTIES OF FIBROUS COLLAGEN DISPERSIONS FROM LIMED CATTLEHIDE SPLITS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 302, doi. 10.1111/j.1365-2621.1972.tb05840.x
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- Article
IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTS.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 313, doi. 10.1111/j.1365-2621.1972.tb05843.x
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- Article
CHARACTERISTICS OF ALANINE-INDUCED GERMINATION OF PA 3679 NCA SPORES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 324, doi. 10.1111/j.1365-2621.1972.tb05846.x
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- Article
BEVERAGES FROM WHOLE CITRUS FRUIT PUREE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 250, doi. 10.1111/j.1365-2621.1972.tb05828.x
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- Article
CORRELATION BETWEEN HEDONIC RATINGS AND CONSUMPTION OF BEER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 335, doi. 10.1111/j.1365-2621.1972.tb05850.x
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- Article
Aspergillus flavus DETERIORATION OF GRAIN: ITS EFFECT ON AMINO ACIDS AND VITAMINS IN WHOLE WHEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 261, doi. 10.1111/j.1365-2621.1972.tb05831.x
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- Publication type:
- Article
PROTEIN NUTRITIVE VALUE OF AMINO ACID SUPPLEMENTED AND UNSUPPLEMENTED PRE-COOKED DEHYDRATED OATMEAL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 306, doi. 10.1111/j.1365-2621.1972.tb05841.x
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- Article
A WHIPPABLE EXTRACT FROM GLANDLESS COTTONSEED FLOUR.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 317, doi. 10.1111/j.1365-2621.1972.tb05844.x
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- Article
CONTRIBUTION OF SPECIFIC SACCHARIDE FRACTIONS OF CORN SYRUP TO THE SYRUP FLAVOR OF ICE CREAM MIX.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 328, doi. 10.1111/j.1365-2621.1972.tb05847.x
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- Article
STABILITY OF FISH SAUSAGE AT LOW TEMPERATURE STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 191, doi. 10.1111/j.1365-2621.1972.tb05814.x
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- Article
POULTRY PRODUCT QUALITY: CHEMICAL AND PHYSICAL CHARACTERISTICS OF MECHANICALLY DEBONED POULTRY MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 247, doi. 10.1111/j.1365-2621.1972.tb05827.x
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- Article
A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS.
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- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 218, doi. 10.1111/j.1365-2621.1972.tb05820.x
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- Article
MODIFICATION OF KINETIC PROPERTIES OF MUSCLE LACTATE DEHYDROGENASE BY SUBCELLULAR ASSOCIATIONS AND POSSIBLE ROLE IN THE CONTROL OF GLYCOLYSIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 269, doi. 10.1111/j.1365-2621.1972.tb05833.x
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- Article
SOME FACTORS INFLUENCING THE PRODUCTION OF PROTEIN ISOLATES FROM WHOLE FISH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 195, doi. 10.1111/j.1365-2621.1972.tb05815.x
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- Article
DIELECTRIC PROPERTIES OF CARBOHYDRATE-WATER MIXTURES AT MICROWAVE FREQUENCIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 199, doi. 10.1111/j.1365-2621.1972.tb05816.x
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- Article
PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 282, doi. 10.1111/j.1365-2621.1972.tb05836.x
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- Article
STABILITY AND CHARACTERISTICS OF THE PIGMENT PRODUCED BY GAMMA IRRADIATION OF METMYOGLOBIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 213, doi. 10.1111/j.1365-2621.1972.tb05819.x
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- Article
DIFFUSION EXTRACTION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 253, doi. 10.1111/j.1365-2621.1972.tb05829.x
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- Article
CHARACTERISTICS OF POLYPHENOLOXIDASE RELATED TO BROWNING IN CLING PEACHES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 264, doi. 10.1111/j.1365-2621.1972.tb05832.x
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- Article
THE EMULSIFYING PROPERTIES OF PURIFIED MUSCLE PROTEINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 286, doi. 10.1111/j.1365-2621.1972.tb05837.x
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- Article
CHANGES IN QUALITY DURING MATURATION OF SELECTED SWEET CORN CULTIVARS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 257, doi. 10.1111/j.1365-2621.1972.tb05830.x
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- Article
FATTY ACID CONTENT AND PROXIMATE ANALYSIS OF BAY, CALICO, SEA AND WEATHERVANE SCALLOP ADDUCTOR MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 300, doi. 10.1111/j.1365-2621.1972.tb05839.x
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- Article
WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 322, doi. 10.1111/j.1365-2621.1972.tb05845.x
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- Article
RAPID IMPROVEMENT IN NUTRITIONAL QUALITY OF SOYBEANS BY DIELECTRIC HEATING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 333, doi. 10.1111/j.1365-2621.1972.tb05849.x
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- Publication type:
- Article
A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 230, doi. 10.1111/j.1365-2621.1972.tb05823.x
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- Article
A QUALITY COMPARISON OF FROZEN AND REFRIGERATED COOKED SLICED BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 234, doi. 10.1111/j.1365-2621.1972.tb05824.x
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- Publication type:
- Article
STABILITY OF N-NITROSO COMPOUNDS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 274, doi. 10.1111/j.1365-2621.1972.tb05834.x
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- Article
THERMAL PROPERTIES OF FREEZE-DRIED MUSHROOMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 205, doi. 10.1111/j.1365-2621.1972.tb05817.x
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- Article
THERMAL RADIATION PROPERTIES OF FREEZE-DRIED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 209, doi. 10.1111/j.1365-2621.1972.tb05818.x
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- Article
MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 289, doi. 10.1111/j.1365-2621.1972.tb05838.x
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- Article
REACTION OF PYRIDOXAL AND PYRIDOXAL-5-PHOSPHATE WITH PROTEINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 2, p. 310, doi. 10.1111/j.1365-2621.1972.tb05842.x
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- Article