Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 4
Results: 53
The effect of bacterial fermentation on protein solubility in a sausage model system
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 833
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The chemistry of immobilizing enzymes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 660
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- Article
Tenderization of meat with papaya latex proteases
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 812, doi. 10.1111/j.1365-2621.1974.tb17985.x
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Sweet corn aroma, chemical components and relative importance in theoverall flavor response
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 770, doi. 10.1111/j.1365-2621.1974.tb17976.x
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Studies on reverse osmosis for concentration of fruit juices
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 704, doi. 10.1111/j.1365-2621.1974.tb17962.x
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Statistical estimation of 12D for radappertized foods
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 800, doi. 10.1111/j.1365-2621.1974.tb17983.x
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Stabilization of carotenoids in dried citrus flavedo
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 712
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Shelf life of foods. A Scientific Status Summary
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 861
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- Article
Reverse osmosis concentration of carbohydrate solutions: Process modelling and costing
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 744, doi. 10.1111/j.1365-2621.1974.tb17970.x
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Relationships of certain muscle, cartilage and bone traits to tenderness of the beef longissimus
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 819
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Proteolytic activity of Pseudomonas perolens and effects on porcine muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 825
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Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 836
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Process requirements and properties of spray-dried squid protein
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 735, doi. 10.1111/j.1365-2621.1974.tb17968.x
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Pentane formation and rancidity in vegetable oils and in potato chips
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 761, doi. 10.1111/j.1365-2621.1974.tb17974.x
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On rehydration and respiration of dry and partially dried vegetables
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 681
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Nutritional and compositional changes in dehydro-irradiated shrimp
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 807
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- Article
Nonvolatile acids in lychee
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 792, doi. 10.1111/j.1365-2621.1974.tb17981.x
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Murcury content of some foods
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 673
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Microorganisms from oil palm tree (Elaeis guineensis) tap holes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 755, doi. 10.1111/j.1365-2621.1974.tb17972.x
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Microbial quality of dehydrated onions
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 685
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Mass transfer characteristics of immobilized enzymes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 667, doi. 10.1111/j.1365-2621.1974.tb17952.x
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Lipid-protein interaction during aqueous extraction of fish protein:Myosin-lipid interation
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 726
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- Article
Lead and cadmium content of selected Oregon groundfish
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 853, doi. 10.1111/j.1365-2621.1974.tb17996.x
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Influence of curing ingredients and storage time on the quality of preblended sausage meats and frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 718
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Improved procedures for mathematical evaluation of heat processes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 849, doi. 10.1111/j.1365-2621.1974.tb17994.x
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Immobilized enzymes in food systems: Introduction
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 645
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Immobilized enzymes in food processing and analysis
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 653
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Heat transfer from condensing steam to vegetable pieces
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 692
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French fried potatoes: Factors affecting yields measured as servingsper 100 lb of frozen product
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 676, doi. 10.1111/j.1365-2621.1974.tb17954.x
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Food use of soybean 7S and 11S proteins. High temperature expansion characteristics of gels
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 777
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External color as a maturity index of papaya fruits
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 701, doi. 10.1111/j.1365-2621.1974.tb17961.x
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Extension of post-harvest storage life of sliced celery
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 678, doi. 10.1111/j.1365-2621.1974.tb17955.x
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Enzymatic degradation of anthocyanins: The role of sweet cherry polyphenol oxidase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 786
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Enumeration of thermally stressed Staphylococcus aureus MF 31
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 844, doi. 10.1111/j.1365-2621.1974.tb17992.x
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Effects of proteolytic enzymes on the functionality of chicken egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 841
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Effects of low temperature storage of tomato fruits on acid-soluble nucleotides
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 774, doi. 10.1111/j.1365-2621.1974.tb17977.x
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Effect of gas atmospheres on microbial quality of pork
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 723, doi. 10.1111/j.1365-2621.1974.tb17966.x
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Effect of essence enhancement and storage on the flavor of frozen concentrated orange juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 855, doi. 10.1111/j.1365-2621.1974.tb17997.x
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Effect of broiling, grill frying and microwave cooking on moisture, some lipid components and total fatty acids of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 715
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Determination of water activity in intermediate moisture pet foods by solvent extraction
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 847
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Correlations between subjective and objective measurements applied to grape jelly
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 794
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Conditions for the autolysis of alpha-galactosides and phytic acid in California small white beans
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 766
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Color stability of maple sirup in various retail containers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 857
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Characterization of meat from mechanically deboned lamb breasts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 851, doi. 10.1111/j.1365-2621.1974.tb17995.x
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Characterization of lactase immobilized on collagen: Conversion of whey lactose by soluble and immobilized lactase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 751
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Characteristics of immobilized multi-enzymic systems
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 647, doi. 10.1111/j.1365-2621.1974.tb17949.x
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Cellulase activity in peaches during ripening
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 783
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Calculation of temperature measurement errors in thermocouples in convection heating cans
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 739, doi. 10.1111/j.1365-2621.1974.tb17969.x
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An anthocyanin recovery system from grape wastes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 859, doi. 10.1111/j.1365-2621.1974.tb17999.x
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Amino acid losses in turnip greens (Brassica rapa L.) during handling and processing
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 689
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