Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 2
Results: 52
FORMATION OF LACTIC ACID, VOLATILE FATTY ACIDS AND NEUTRAL, VOLATILE MONOCARBONYL COMPOUNDS IN SWEDISH FERMENTED SAUSAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 310, doi. 10.1111/j.1365-2621.1973.tb01413.x
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AN IMPROVED METHOD FOR THE DISCRIMINATION BETWEEN BIOGENIC AND SYNTHETIC ACETIC ACID WITH A LIQUID SCINTILLATION COUNTER.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 350, doi. 10.1111/j.1365-2621.1973.tb01424.x
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PROPERTIES OF GRAM NEGATIVE AEROBES ISOLATED FROM MEATS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 303, doi. 10.1111/j.1365-2621.1973.tb01411.x
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RAPID ANALYSIS OF MOISTURE IN MEAT BY REFRACTOMETRY.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 354, doi. 10.1111/j.1365-2621.1973.tb01425.x
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- Article
OXIDATIVE RANCIDITY IN DRY-CURED HAMS: EFFECT OF LOW PRO-OXIDANT AND ANTIOXIDANT SALT FORMULATIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 251, doi. 10.1111/j.1365-2621.1973.tb01397.x
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EXAMINATION OF FROZEN VEGETABLES BY TWO SAMPLE PREPARATION PROCEDURES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 365, doi. 10.1111/j.1365-2621.1973.tb01432.x
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CONTINUOUS CONVERSION OF STARCH TO GLUCOSE BY AN AMYLOGLUCOSIDASE-RESIN COMPLEX.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 358, doi. 10.1111/j.1365-2621.1973.tb01428.x
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- Article
EFFECT OF DIFFERENT TREATMENTS ON PHYTATE AND SOLUBLE SUGARS IN CALIFORNIA SMALL WHITE BEANS (Phaseolus vulgaris).
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 215, doi. 10.1111/j.1365-2621.1973.tb01389.x
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- Article
IN-PLANT, CONTINUOUS HOT-GAS BLANCHING OF SPINACH.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 192, doi. 10.1111/j.1365-2621.1973.tb01384.x
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- Article
CONDITIONS NECESSARY FOR STERILITY TESTING OF HEAT PROCESSED CANNED FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 185, doi. 10.1111/j.1365-2621.1973.tb01382.x
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- Article
THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 299, doi. 10.1111/j.1365-2621.1973.tb01410.x
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- Article
LEVELS OF DDT ISOMERS IN TURNIP GREENS AFTER BLANCHING AND THERMAL PROCESSING.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 189, doi. 10.1111/j.1365-2621.1973.tb01383.x
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- Article
FATE OF WATER SOLUBLE SOY PROTEIN DURING THERMOPLASTIC EXTRUSION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 320, doi. 10.1111/j.1365-2621.1973.tb01416.x
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- Article
SOME NEWLY FOUND ORANGE ESSENCE COMPONENTS INCLUDING TRANS-2-PENTENAL.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 360, doi. 10.1111/j.1365-2621.1973.tb01429.x
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- Article
CHEMICAL NATURE OF STONE CELLS FROM PEAR FRUIT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 331, doi. 10.1111/j.1365-2621.1973.tb01418.x
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- Article
A NEW METHOD FOR THE DETERMINATION OF CAPSAICIN IN CAPSICUM FRUITS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 342, doi. 10.1111/j.1365-2621.1973.tb01422.x
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- Article
EFFECTS OF FREEZING AND PACKAGING METHODS ON SHRINKAGE OF HAMS IN FROZEN STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 254, doi. 10.1111/j.1365-2621.1973.tb01398.x
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- Article
EFFECT OF BRINING ON OBJECTIVE TEXTURE PROFILES OF CUCUMBER VARIETIES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 210, doi. 10.1111/j.1365-2621.1973.tb01388.x
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- Article
FUNCTIONAL CHARACTERISTICS OF WHEY PROTEIN CONCENTRATES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 324, doi. 10.1111/j.1365-2621.1973.tb01417.x
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- Article
REDUCTION OF BACTERIA ON PORK CARCASSES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 261, doi. 10.1111/j.1365-2621.1973.tb01400.x
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- Article
UTILIZATION OF HIGH PROTEIN TISSUE POWDERS AS A BINDER/EXTENDER IN MEAT EMULSIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 306, doi. 10.1111/j.1365-2621.1973.tb01412.x
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POSTMORTEM CHANGES IN DARK TURKEY MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 313, doi. 10.1111/j.1365-2621.1973.tb01414.x
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PRE-RIGOR PRESSURIZATION OF MUSCLE: EFFECTS ON pH, SHEAR VALUE AND TASTE PANEL ASSESSMENT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 294, doi. 10.1111/j.1365-2621.1973.tb01409.x
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- Article
BIOCHEMICAL CHANGES IN CITRUS FRUITS DURING CONTROLLED-ATMOSPHERE STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 225, doi. 10.1111/j.1365-2621.1973.tb01391.x
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CONDITIONING AND DISPOSAL OF SOLIDS FROM POTATO WASTEWATER TREATMENT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 218, doi. 10.1111/j.1365-2621.1973.tb01390.x
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- Article
EFFECTS OF FREEZING AND PACKAGING METHODS ON FREEZER BURN OF HAMS IN FROZEN STORAGE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 258, doi. 10.1111/j.1365-2621.1973.tb01399.x
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- Article
HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 195, doi. 10.1111/j.1365-2621.1973.tb01385.x
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- Article
STORAGE STABILITY OF DEHYDRATED POTATO GRANULES PACKAGED IN CANS AND CARTONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 363, doi. 10.1111/j.1365-2621.1973.tb01431.x
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TEXTURE OF CUCUMBERS: CORRELATION OF INSTRUMENTAL AND SENSORY MEASUREMENTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 334, doi. 10.1111/j.1365-2621.1973.tb01419.x
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ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO CHIPS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 345, doi. 10.1111/j.1365-2621.1973.tb01423.x
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EFFECT OF COMPOSITION ON THE STABILITY OF SAUSAGE-TYPE EMULSIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 271, doi. 10.1111/j.1365-2621.1973.tb01403.x
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- Article
USE OF AMMONIUM COMPOUNDS FOR CHLOROPHYLL RETENTION IN FROZEN GREEN VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 202, doi. 10.1111/j.1365-2621.1973.tb01386.x
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- Article
SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 316, doi. 10.1111/j.1365-2621.1973.tb01415.x
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- Article
PARAMETERS OF TEXTURAL CHANGE IN FROZEN-STORED COOKED LOBSTER (Homarus americanus) TAIL MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 242, doi. 10.1111/j.1365-2621.1973.tb01395.x
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- Article
MODIFICATION OF COCKTAIL SHRIMP TEXTURE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 356, doi. 10.1111/j.1365-2621.1973.tb01427.x
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- Article
TEXTURE STABILITY DURING STORAGE OF FREEZE-DRIED BEEF AT LOW AND INTERMEDIATE MOISTURE CONTENTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 282, doi. 10.1111/j.1365-2621.1973.tb01406.x
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A Scientific Status Summary by the Institute of Food Technologists' Expert Panel on Food Safety and Nutrition.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 367, doi. 10.1111/j.1365-2621.1973.tb01433.x
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- Article
MODIFIED METHOD FOR ANALYSIS OF SWEET POTATO α-AMYLASE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 338, doi. 10.1111/j.1365-2621.1973.tb01420.x
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- Article
EFFECT OF CARCASS SUSPENSION METHOD ON SENSORY PANEL SCORES FOR SOME MAJOR BOVINE MUSCLES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 264, doi. 10.1111/j.1365-2621.1973.tb01401.x
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- Article
QUALITY CHANGES IN PRERIGOR POULTRY AT −3°C.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 275, doi. 10.1111/j.1365-2621.1973.tb01404.x
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- Article
SURVEY OF AEROBIC MESOPHILIC BACTERIA IN DEHYDRATED ONION PRODUCTS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 206, doi. 10.1111/j.1365-2621.1973.tb01387.x
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PILOT PLANT PRODUCTION OF AND LARGE SCALE ACCEPTANCE TRIALS WITH QUICK-SALTED FISH CAKES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 246, doi. 10.1111/j.1365-2621.1973.tb01396.x
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SYSTEMATIC VARIATION IN TOUGHNESS WITHIN THE BEEF LONGISSIMUS DORSI AND SOME OF ITS IMPLICATIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 286, doi. 10.1111/j.1365-2621.1973.tb01407.x
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- Article
UTILIZATION OF BEEF AND PORK SKIN HYDROLYZATES AS A BINDER OR EXTENDER IN SAUSAGE EMULSIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 268, doi. 10.1111/j.1365-2621.1973.tb01402.x
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- Article
EFFECT OF POLYPHOSPHATES ON THE FUNCTIONAL PROPERTIES OF SPRAY DRIED EGG ALBUMEN.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 239, doi. 10.1111/j.1365-2621.1973.tb01394.x
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- Article
IMPROVING THE QUALITY OF MECHANICALLY DEBONED FOWL MEAT BY CENTRIFUGATION.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 279, doi. 10.1111/j.1365-2621.1973.tb01405.x
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METHOD FOR DETERMINING NARINGIN CONTENT IN GRAPEFRUIT JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 340, doi. 10.1111/j.1365-2621.1973.tb01421.x
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CRYOGENIC FREEZING OF TOMATO SLICES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 362, doi. 10.1111/j.1365-2621.1973.tb01430.x
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DAMAGING STRESSES TO FRESH AND IRRADIATED CITRUS FRUITS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 230, doi. 10.1111/j.1365-2621.1973.tb01392.x
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RAPID ANALYSIS OF MOISTURE IN MEAT BY GAS-LIQUID CHROMATOGRAPHY.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 2, p. 355, doi. 10.1111/j.1365-2621.1973.tb01426.x
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- Article