Works matching IS 00221147 AND DT 1973 AND VI 38 AND IP 6
Results: 54
Water activity determination in foods in the range 0.80 to 0.99
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1097, doi. 10.1111/j.1365-2621.1973.tb02165.x
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Viability of Staphylococcus aureus in intermediate moisture meats
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1004
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- Article
Utilization of plastic bags for concentration of dilute solutions inconventional freeze dryers
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1093
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Use of ultraviolet light for extending the retail caselife of beef
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 929
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- Article
Use of sodium ascorbate or erythorbate to inhibit formation of N-nitrosodimethylamine in frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1084
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- Article
Use of chemical compounds and a rosemary spice extract in quality maintenance of deboned poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1080
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- Article
Ultraviolet spectrophotometric determination of protein in meat and meat products
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1087
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- Article
Ultraviolet absorption method for evaluating citrus essences
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1047, doi. 10.1111/j.1365-2621.1973.tb02145.x
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- Article
The partial recovery of nitrite nitrogen by the Kjeldahl procedure in meat products
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1085
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The nature of fats and fatty components in nondairy imitation milks
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 945, doi. 10.1111/j.1365-2621.1973.tb02120.x
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- Article
The nature of carotenoid esterification in tangerines
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1032, doi. 10.1111/j.1365-2621.1973.tb02141.x
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- Article
The association of struggle during exsanguination to glycolysis, protein solubility and shear in turkey pectoralis muscle
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 995, doi. 10.1111/j.1365-2621.1973.tb02132.x
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- Article
Quantitative determination of combined hemoglobin and myoglobin in various poultry meats
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 968, doi. 10.1111/j.1365-2621.1973.tb02126.x
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- Article
Quality of frozen green vegetables blanched in four concentrations of ammonium bicarbonates
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 954
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- Article
Protein hydrolysate from fish waste
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 917
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- Article
Polyacrylamide disc gel electrophoresis of fresh and aged chicken muscle proteins in sodium dodecylsulfate
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 987
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- Article
Phenolases and blue discoloration in whole cooked Dungeness crab (Cancer magister)
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1089
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- Article
Nutritional studies on soybean curd produced by calcium sulfate precipitation of soybean milk
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1091
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- Article
Natural inhibitors of nitrosation reactions: The concept of available nitrite
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1067
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- Article
Molecular species of phosphorylase in postharvest potato tubers
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1022
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- Article
Moisture and calorie content of male turkey breast and thigh
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1082
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Lipids and fatty acids of chicken bone marrow
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 978
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- Article
Isolation and identification of some fluorescent phenolic compounds in cranberries
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1038
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- Article
Interaction of formaldehyde with fish muscle in vitro
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1009, doi. 10.1111/j.1365-2621.1973.tb02135.x
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- Article
Influence of post-harvest storage and soaking treatments on the yield and quality of canned mushrooms
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 951
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- Article
Influence of nitrite and nitrate curing ingredients on quality of packaged frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 919, doi. 10.1111/j.1365-2621.1973.tb02114.x
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- Article
In vitro digestibility of protein in yogurt at various stages of processing
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1016, doi. 10.1111/j.1365-2621.1973.tb02137.x
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- Article
Immobilization of microbial lactases by covalent attachment to porous glass
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1070
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- Article
Heat transfer, organoleptic quality changes and moisture exchange inair-blast chilled poultry carcasses
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 924
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- Article
Growth of two genera of psychrotrophs on beef adipose tissue
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1074
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- Article
Flow properties of some food powders
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 959, doi. 10.1111/j.1365-2621.1973.tb02124.x
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- Article
Flavonol glycosides of sour cherries
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1035, doi. 10.1111/j.1365-2621.1973.tb02142.x
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- Article
Factors influencing color degradation in Concord grape juice
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1060
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- Article
Escherichia coli on pecans: Survival under various storage conditions and disinfection with propylene oxide
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1063, doi. 10.1111/j.1365-2621.1973.tb02149.x
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Enzymatic glucosylation of solanidine
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1099
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Effects of intramuscular collagen and elastin on bovine muscle tenderness
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 998
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- Article
Effects of gamma irradiation on myoglobin
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 971
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- Article
Effect of temperature on lipid extraction and functional properties of fish protein concentrate (FPC)
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1012, doi. 10.1111/j.1365-2621.1973.tb02136.x
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- Article
Effect of sodium chloride and condensed phosphates on the water-holding capacity, pH and swelling of chicken muscle
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 991, doi. 10.1111/j.1365-2621.1973.tb02131.x
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- Article
Effect of postmortem aging on chicken muscle fibrils
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 981
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- Article
Effect of pH on the thermal destruction kinetics of patulin in aqueous solution
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1094, doi. 10.1111/j.1365-2621.1973.tb02163.x
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Effect of metallic ions on color and pigment content of cranberry juice cocktail
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1043
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- Article
Effect of electronic, convection and conventional oven roasting on the acceptability of pork loin roasts
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1076, doi. 10.1111/j.1365-2621.1973.tb02153.x
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- Article
Development of new transmission color scales for dark colored beverages
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1056, doi. 10.1111/j.1365-2621.1973.tb02147.x
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Corn odor classification from low-resolution gas-chromatographic profiles of head space volatiles
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1024
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Comparison of color scales for dark colored beverages
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1051
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Chemical and sensory properties of pimento leaf oil
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1028
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Chemical and sensory evaluation of iron-fortified milk
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 938, doi. 10.1111/j.1365-2621.1973.tb02118.x
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- Article
Assimilation of iron from iron-fortified milk by baby pigs
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 941, doi. 10.1111/j.1365-2621.1973.tb02119.x
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An electronic apple redness meter
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 965
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