Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 3
Results: 53
Whole soybeans as a means of increasing protein and calories in maize-based diets
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 577
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Volatiles retention during freeze drying of synthetic emulsions
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 438, doi. 10.1111/j.1365-2621.1974.tb02920.x
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Use of animal blood and cheese whey in bread. Nutritive value and acceptance
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 585
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The aroma of canned beef: Application of regression models relating sensory and chemical data
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 537, doi. 10.1111/j.1365-2621.1974.tb02942.x
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Squid protein isolate: Effect of processing conditions on recovery yields
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 592
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Some physiocochemical properties of starches as affected by changes in atmospheric pressure
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 467
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- Article
Retention of d-limonene during freeze drying of orange juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 445
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Replicated composite complete-incomplete block designs
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 503, doi. 10.1111/j.1365-2621.1974.tb02934.x
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Reflectance colorimetric evaluation of egg yolk pigmentation
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 508
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Quality attributes of ground beef on the retail market
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 610, doi. 10.1111/j.1365-2621.1974.tb02961.x
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Protective effect of fortified skim milk as suspending medium for freeze drying of different lactic acid bacteria
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 641, doi. 10.1111/j.1365-2621.1974.tb02969.x
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Pressure-induced solubilization of meat proteins in saline solution
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 542, doi. 10.1111/j.1365-2621.1974.tb02943.x
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Preparation and storage properties of drum dried white yam (Dioscorea rotundata Pior) flakes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 559
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Preparation and characterization of a -amylase immobilized on collagen membranes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 498, doi. 10.1111/j.1365-2621.1974.tb02933.x
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Prediction of dielectric properties in oil-water and alcohol-water mixtures at 3,000 MHz, 25 degrees C based on pure component properties
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 632
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Phenolic compounds from the berries of Mountain Ash, Sorbus aucuparia
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 636, doi. 10.1111/j.1365-2621.1974.tb02967.x
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Passion fruit starch and effect on juice viscosity
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 431
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On the nature of the chemical and physical bonds which contribute tosome structural properties of protein foods: A hypothesis
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 484, doi. 10.1111/j.1365-2621.1974.tb02930.x
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Nutritive value of a fiber-free coconut protein extract obtained by an enzymic-chemical method
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 581, doi. 10.1111/j.1365-2621.1974.tb02953.x
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Muscle cathepsins in three species of Pacific sole
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 548
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Long-term storage of cells of Candida utilis: A note on their nutritional evaluation
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 643
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Kinetics of the thermal degradation of methylmethionine sulfonium ions in citrate buffers and in sweet corn and tomato serum
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 457
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Isometric tension studies on chicken pectoralis major muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 525, doi. 10.1111/j.1365-2621.1974.tb02939.x
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Iron fortification of dehydrated mashed potatoes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 552
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Influence of moist-heat treatments of peanuts on peanut paste characteristics
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 494, doi. 10.1111/j.1365-2621.1974.tb02932.x
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Functional characteristics of mustard mucilage
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 461, doi. 10.1111/j.1365-2621.1974.tb02925.x
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Freezing of cooked meat: Influence of freezing rate and reconstitution method on quality and yield
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 615
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Formation of N-nitrosamines in low moisture systems
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 474
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Flavor quality and stability of potato flakes: Effects of drying conditions, moisture content and packaging
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 555
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Factors responsible for white film formation on cut surfaces of dry-cured hams
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 516
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Extrusion processing of triticale
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 572
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Ethylene induced isoperoxidase changes during fiber formation in postharvest asparagus
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 452
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Estimation of changes in the availability of each individual essential amino acid in food proteins
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 490, doi. 10.1111/j.1365-2621.1974.tb02931.x
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Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 596, doi. 10.1111/j.1365-2621.1974.tb02957.x
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Effect of smokehouse temperature, humidity and air velocity on rate of heating and quality of frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 602
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- Article
Effect of nitrite and storage temperature on the organoleptic quality and toxinogenesis by Clostridium botulinum in vacuum-packaged side bacon
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 607
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- Article
Determination of volatiles by vapor headspace analysis in a multi-phase system: d-limonene in orange juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 434, doi. 10.1111/j.1365-2621.1974.tb02919.x
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Continuous production of Blue-type cheese flavor by submerged fermentation of Penicillium roqueforti
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 620, doi. 10.1111/j.1365-2621.1974.tb02963.x
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Comparison of salami sausage produced with and without addition of sodium nitrite and sodium nitrate
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 520
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Color of processed sweet potatoes: Effects of can type
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 563
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Color of processed sweet potatoes: Effect of additives
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 565
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Collagen characteristics of pronghorn antelope and sheep muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 639, doi. 10.1111/j.1365-2621.1974.tb02968.x
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Cold shortening in chicken broiler pectoralis major
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 530
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Changes in tenderness of beef longissimus dorsi as related to musclecolor and pH
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 532
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- Article
Cerebroside in rice grain
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 471
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Catheptic enzyme activity in aged country-style hams as influenced by pre-curing treatment
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 511
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Bone particle content of some minced fish muscle products
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 588
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Application and advantages of the enzymatic method for the assay of ascorbic and dehydroascorbic acids and reductones. Determination in fresh and canned spinach
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 568, doi. 10.1111/j.1365-2621.1974.tb02950.x
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Antioxidant effectiveness in intermediate moisture content model systems
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 479, doi. 10.1111/j.1365-2621.1974.tb02929.x
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Anthocyanins of Beauty Seedless grapes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 449, doi. 10.1111/j.1365-2621.1974.tb02922.x
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