Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 2
Results: 55
Yield, proximate composition and mineral element content of three cultivars of raw and roasted peanuts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 264
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- Article
Vitamin B in pork muscle cooked in microwave and conventional ovens
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 426, doi. 10.1111/j.1365-2621.1974.tb02913.x
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Trypsin inhibitors in sorghum grain
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 422, doi. 10.1111/j.1365-2621.1974.tb02911.x
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The toxic potential of trace metals in foods. A Review
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 215, doi. 10.1111/j.1365-2621.1974.tb02860.x
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The role of light and surface bacteria in the color stability of prepackaged beef
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 305, doi. 10.1111/j.1365-2621.1974.tb02881.x
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The aroma of canned beef: Processing and formulation aspects
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 406, doi. 10.1111/j.1365-2621.1974.tb02906.x
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Tenderness variation in ovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 402, doi. 10.1111/j.1365-2621.1974.tb02905.x
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Swelling stress and hydrostatic compressibility of ground corn and its constituents
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 234, doi. 10.1111/j.1365-2621.1974.tb02864.x
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Stoichiometry of carbohydrate fermentation during dry sausage ripening
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 297, doi. 10.1111/j.1365-2621.1974.tb02878.x
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Starch and pectic substances as affected by a freeze-thaw potato granule process
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 358
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Spinning of zein
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 226, doi. 10.1111/j.1365-2621.1974.tb02862.x
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Specificity of lipolysis during dry sausage ripening
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 293, doi. 10.1111/j.1365-2621.1974.tb02878.x
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Slush evaporation: A new method for concentration of liquid foods
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 248
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- Article
Scanning electron microscope studies on dry beans. Effects of cooking on the cellular structure of cotyledons in rehydrated large lima beans
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 342
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- Article
Relationships among titratable acidity, pH and buffer composition oftomato fruits
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 354
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- Article
Relationship of age to general composition, skin thickness, phospholipid content and enzymatic activity in turkeys
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 317
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- Article
Relation between isometric tension postmortem pH decline and tenderness of poultry breast meat
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 393, doi. 10.1111/j.1365-2621.1974.tb02903.x
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Predicting an equilibrium state value from transient state data
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 272, doi. 10.1111/j.1365-2621.1974.tb02873.x
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pH and acidic stability during storage of acidified and nonacidifiedcanned tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 257
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Nutritive value of breakfast cereal-milk combinations
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 371
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- Article
L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 347, doi. 10.1111/j.1365-2621.1974.tb02891.x
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Influence of yield on calcium content of mechanically deboned lamb and mutton
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 285
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Influence of odor sources on the odor and flavor of beef
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 424, doi. 10.1111/j.1365-2621.1974.tb02912.x
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Individual heat transfer modes in band oven biscuit baking
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 267, doi. 10.1111/j.1365-2621.1974.tb02872.x
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Inactivation and regeneration of immobilized catalase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 338, doi. 10.1111/j.1365-2621.1974.tb02889.x
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Hydrolysis of lactose in acid whey by lactase bound to porous glass particles in tubular reactors
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 374
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Heat stability of chicken actomyosin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 389, doi. 10.1111/j.1365-2621.1974.tb02902.x
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Glutamine as a predictive measurement in the quality assessment of processed carrot puree
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 365
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Fluorescent quantitation of biologically active amines in foods with7-chloro-4-nitrobenzofurazan (NBD-Cl)
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 420
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Evaluation of thermal processes for conduction heating foods in pear-shaped containers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 276, doi. 10.1111/j.1365-2621.1974.tb02874.x
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Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 244, doi. 10.1111/j.1365-2621.1974.tb02866.x
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Effects of soy curd on the acceptability and characteristics of beefpatties
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 288
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Effects of pre-rigor tension on tenderness of intact bovine and ovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 396, doi. 10.1111/j.1365-2621.1974.tb02904.x
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Effects of pH on quality of stored tomato juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 254
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- Article
Effect of frying and other cooking conditions on nitrosopyrrolidine formation in bacon
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 314
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Effect of essential minerals on cadmium toxicity. A Review
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 321, doi. 10.1111/j.1365-2621.1974.tb02885.x
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Effect of enzymatic hydrolysis on some functional properties of wheyproteins
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 379, doi. 10.1111/j.1365-2621.1974.tb02899.x
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Effect of concurrent caloric intake on the response to oral monosodium L-glutamate in susceptible subjects
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 414, doi. 10.1111/j.1365-2621.1974.tb02907.x
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Differentiation of Perfection, Alsweet and Alaska varieties by totalstarch and amylose content
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 418
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Denaturation of plant proteins related to functionality and food applications. A Review
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 218
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Continuous microwave sterilization of meat in flexible pouches
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 309, doi. 10.1111/j.1365-2621.1974.tb02882.x
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Conditions for the separation of oil and protein from coconut milk emulsion
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 230, doi. 10.1111/j.1365-2621.1974.tb02863.x
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Comparative sensory evaluations of two cultivated mushrooms: A. bisporus and A. bitorquis
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 416, doi. 10.1111/j.1365-2621.1974.tb02908.x
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Color stability of betanin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 334
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Color of anthocyanin solutions expressed in lightness and chromaticity terms. Effect of pH and type of anthocyanin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 325
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Characterization of mechanically deboned hot and cold mutton carcasses
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 282
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Changes in nonprotein nitrogen compounds during dry sausage ripening
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 301, doi. 10.1111/j.1365-2621.1974.tb02878.x
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Certain functional properties of sunflower meal products
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 368
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Carbonyl retention in model systems and Bermuda onion juice during lyophilization: Effect of simple carbohydrates, binary carbohydrate mixtures and sucrose inversion
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 350
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Atlantic Queen crab (Chionoecetes opilio), Jonah crab (Cancer borelais), and Red crab (Geryon quinquedens). Proximate composition of crabmeat from edible tissues and concentrations of some major mineral constituents in the ash
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 2, p. 383
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- Article