Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 3
Results: 49
RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 489, doi. 10.1111/j.1365-2621.1973.tb01463.x
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AROMA OF CANNED BEEF: SENSORY PROPERTIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 386, doi. 10.1111/j.1365-2621.1973.tb01437.x
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- Article
ASCORBIC ACID CONTENT OF ARTIFICIALLY RIPENED TOMATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 550, doi. 10.1111/j.1365-2621.1973.tb01481.x
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MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 536, doi. 10.1111/j.1365-2621.1973.tb01475.x
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- Article
FIELD TESTS OF SALT RECOVERY SYSTEM FOR SPENT PICKLE BRINE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 507, doi. 10.1111/j.1365-2621.1973.tb01468.x
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- Article
INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 404, doi. 10.1111/j.1365-2621.1973.tb01440.x
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- Article
SOME EFFECTS OF BETA AMYLOLYTIC DEGRADATION OF PASTES OF WAXY MAIZE STARCH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 484, doi. 10.1111/j.1365-2621.1973.tb01461.x
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- Article
CONTROL OF Staphylococcus aureus IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 426, doi. 10.1111/j.1365-2621.1973.tb01446.x
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- Article
SENSITIVITY OF Vibrio parahaemolyticus TO COLD IN OYSTERS, FISH FILLETS AND CRABMEAT.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 437, doi. 10.1111/j.1365-2621.1973.tb01448.x
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- Article
EFFECT OF CARBOXYMETHYLCELLULOSE ON THE PROTEOLYSIS OF ALPHA<sub>s</sub>-CASEIN BY IMMOBILIZED PEPSIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 477, doi. 10.1111/j.1365-2621.1973.tb01459.x
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- Article
FATTY ACID COMPOSITION OF BOVINE INTRAMUSCULAR AND SUBCUTANEOUS FAT AS RELATED TO BREED AND SEX.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 408, doi. 10.1111/j.1365-2621.1973.tb01441.x
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- Article
γ-IRRADIATION OF BEEF FAT. EFFECTS ON ODOR INTENSITY AND RANCIDITY.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 374, doi. 10.1111/j.1365-2621.1973.tb01435.x
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- Article
BLOATER FORMATION IN BRINED CUCUMBERS FERMENTED BY Lactobacillus plantarum.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 499, doi. 10.1111/j.1365-2621.1973.tb01466.x
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- Article
PRESERVATION OF CHANNEL CATFISH WITH SOME SELECTED CHEMICALS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 531, doi. 10.1111/j.1365-2621.1973.tb01474.x
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- Article
STORAGE BEHAVIOR OF ARTIFICIALLY WAXED GREEN SNAP BEANS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 542, doi. 10.1111/j.1365-2621.1973.tb01477.x
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- Article
DIFFERENCE TASTE THRESHOLDS FOR SODIUM CHLORIDE AMONG YOUNG ADULTS: AN INTERLABORATORY STUDY.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 524, doi. 10.1111/j.1365-2621.1973.tb01472.x
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- Article
SOME MINOR VOLATILE COMPONENTS FROM THERMALLY DEGRADED THIAMINE.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 450, doi. 10.1111/j.1365-2621.1973.tb01451.x
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- Article
EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 421, doi. 10.1111/j.1365-2621.1973.tb01444.x
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- Article
COMPOUNDS CONTRIBUTING TO HEAT-INDUCED BITTER OFF-FLAVOR IN AVOCADO.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 546, doi. 10.1111/j.1365-2621.1973.tb01479.x
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- Article
FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 528, doi. 10.1111/j.1365-2621.1973.tb01473.x
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- Article
QUALITY CHANGES IN PRE-RIGOR BEEF MUSCLE AT −3°C.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 539, doi. 10.1111/j.1365-2621.1973.tb01476.x
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- Article
FLUOROMETRIC DETERMINATION OF VITAMIN A IN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 447, doi. 10.1111/j.1365-2621.1973.tb01450.x
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- Article
EFFECT OF LIGHT, pH AND BUFFER STRENGTH ON THE AUTOXIDATION OF PORCINE, OVINE AND BOVINE MYOGLOBINS AT FREEZING TEMPERATURES.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 418, doi. 10.1111/j.1365-2621.1973.tb01443.x
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- Article
AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 377, doi. 10.1111/j.1365-2621.1973.tb01436.x
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- Article
EFFECTS OF DIFFERENT SUBMERGENCE TIMES IN HOT CALCIUM CHLORIDE ON PEELING EFFICIENCY OF TOMATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 512, doi. 10.1111/j.1365-2621.1973.tb01469.x
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- Article
EFFECT OF METAL IONS ON THE COLOR OF STRAWBERRY PUREE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 460, doi. 10.1111/j.1365-2621.1973.tb01454.x
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- Article
BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 431, doi. 10.1111/j.1365-2621.1973.tb01447.x
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- Article
METHIONINE SUPPLEMENTATION OF SOY MILK TO CORRECT CYSTINE LOSS RESULTING FROM AN ALKALINE SOAKING PROCEDURE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 471, doi. 10.1111/j.1365-2621.1973.tb01457.x
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- Article
AQUEOUS PROCESSING OF FRESH COCONUTS FOR RECOVERY OF OIL AND COCONUT SKIM MILK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 516, doi. 10.1111/j.1365-2621.1973.tb01470.x
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- Article
VITAMIN E CONTENT OF SELECTED BABY FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 442, doi. 10.1111/j.1365-2621.1973.tb01449.x
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- Article
SOLANUM ALKALOIDS: BIOSYNTHESIS AND INHIBITION BY CHEMICALS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 453, doi. 10.1111/j.1365-2621.1973.tb01452.x
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- Article
VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 493, doi. 10.1111/j.1365-2621.1973.tb01464.x
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- Article
EFFECT OF BINDING TO MUSCLE PARTICULATE FRACTIONS ON GLYCERALDEHYDE3-PHOSPHATE DEHYDROGENASE ACTIVITY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 424, doi. 10.1111/j.1365-2621.1973.tb01445.x
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- Article
ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANT FOR CRANBERRY JUICE COCKTAIL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 464, doi. 10.1111/j.1365-2621.1973.tb01455.x
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- Article
FLUORESCENT PRODUCTS IN A GLUCOSE-GLYCINE BROWNING REACTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 486, doi. 10.1111/j.1365-2621.1973.tb01462.x
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- Article
CONTINUOUS DIFFUSION OF CHLOROGENIC ACID FROM SUNFLOWER KERNELS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 468, doi. 10.1111/j.1365-2621.1973.tb01456.x
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- Article
THE INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 398, doi. 10.1111/j.1365-2621.1973.tb01439.x
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- Article
A STATISTICAL APPROACH TO THE SUBJECTIVE AND OBJECTIVE MEASUREMENTS OF ODORS INDUCED BY γ-IRRADIATION OF BEEF FAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 369, doi. 10.1111/j.1365-2621.1973.tb01434.x
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- Publication type:
- Article
THE USE OF SQUID IN MEAT EMULSIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 551, doi. 10.1111/j.1365-2621.1973.tb01482.x
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- Article
CARBON DIOXIDE PRODUCTION IN THE FERMENTATION OF BRINED CUCUMBERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 504, doi. 10.1111/j.1365-2621.1973.tb01467.x
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- Article
EFFECTS OF HEAT PROCESSING ON THE RETENTION OF VITAMIN B<sub>6</sub> IN LIMA BEANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 544, doi. 10.1111/j.1365-2621.1973.tb01478.x
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- Article
EFFECT OF CARBOXYMETHYLCELLULOSE ON THE PROTEOLYSIS OF ALPHA<sub>s</sub> ASEIN BY IMMOBILIZED TRYPSIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 481, doi. 10.1111/j.1365-2621.1973.tb01460.x
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- Article
RADIANT ENERGY-INDUCED CHANGES IN BOVINE MUSCLE PIGMENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 412, doi. 10.1111/j.1365-2621.1973.tb01442.x
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- Publication type:
- Article
ALPHA-AMYLASE IN SWEET POTATOES. A Comparison Between the Amyloclastic and Chromogenic Starch Methods of Analysis.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 548, doi. 10.1111/j.1365-2621.1973.tb01480.x
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- Article
GROWTH AND ENTEROTOXIN PRODUCTION BY VARIOUS STRAINS OF Staphylococcus aureus IN SELECTED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 474, doi. 10.1111/j.1365-2621.1973.tb01458.x
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- Article
DEMINERALIZATION OF UNTREATED COTTAGE CHEESE WHEY BY ELECTRODIALYSIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 519, doi. 10.1111/j.1365-2621.1973.tb01471.x
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- Article
PHYSICAL, RHEOLOGICAL AND CHEMICAL PROPERTIES OF BANANAS DURING RIPENING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 456, doi. 10.1111/j.1365-2621.1973.tb01453.x
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SPLIT PEELED BEANS: PREPARATION AND SOME PROPERTIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 496, doi. 10.1111/j.1365-2621.1973.tb01465.x
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- Article
ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN BOILED BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 3, p. 393, doi. 10.1111/j.1365-2621.1973.tb01438.x
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- Article