Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 5
Results: 56
Volatile components of canned Alphonso Mango
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 900, doi. 10.1111/j.1365-2621.1974.tb07271.x
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Use of response surface methodology in the development of acceptablehigh protein bread
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 943, doi. 10.1111/j.1365-2621.1974.tb07282.x
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Use of recycled salt in fermentation of cucumber salt stock
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1032, doi. 10.1111/j.1365-2621.1974.tb07304.x
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Use of carbon dioxide pellets for shipment and storage of lamb carcasses
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1974.tb07316.x
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Turbulence promoters in ultrafiltration of whey protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1014, doi. 10.1111/j.1365-2621.1974.tb07299.x
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Treatment of soybean spent solubles by means of yeast cultivation
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 934, doi. 10.1111/j.1365-2621.1974.tb07280.x
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Thermal interaction of amino acids and tryglycerides. Valine and tricaproin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 917
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Thermal decomposition of some amino acids. Valine, leucine and isoleucine
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 911
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Thermal decomposition of some amino acids. Alanine and {beta}-alanine
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 914
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The role of lean and adipose tissue on the formation of nitrosopyrrolidine in fried bacon
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1070, doi. 10.1111/j.1365-2621.1974.tb07317.x
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The quantitative determination of glucose, fructose and sucrose in fruits and potatoes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1062
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The determination of hypoglycin A in ackee
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1057, doi. 10.1111/j.1365-2621.1974.tb07311.x
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Synergistic effect of ethanol and sodium chloride on autolysis of baker's yeast for preparing food-grade yeast extracts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 939, doi. 10.1111/j.1365-2621.1974.tb07281.x
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Structural functions of taste in the sugar series: Sensory properties of deoxy sugars
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 947
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Some observations on the occurrence of chlorophyll and solanine in potato tubers and their control by N benzyladenine, ethephon and filtered lights
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1059
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Some factors influencing gelation and stability of soy protein dispersions
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 892, doi. 10.1111/j.1365-2621.1974.tb07269.x
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Simplified methodology for measuring meat color
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 988
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Separation of commercial soybean-milk whey protein blends by electrophoresis and isoelectric focusing
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1064, doi. 10.1111/j.1365-2621.1974.tb07314.x
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Preparation and stability of trypsin immobilized on porous glass
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 927, doi. 10.1111/j.1365-2621.1974.tb07278.x
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Phytic acid in soy and its hydrolysis during breadmaking
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1023
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Pectic enzymes: Individual and concerted kinetic behavior of pectinesterase and pectinase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 920
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Microflora of fermented Korean seafoods
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1002
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Metal protein complexes in ethanol media
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 953, doi. 10.1111/j.1365-2621.1974.tb07285.x
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Lipid autoxidation in mechanically deboned chicken meat
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 876
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Legume powders: Preparation and some nutritional and physicochemicalproperties
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 897
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Influence of wine intake on mouse growth, reproduction and changes in triglyceride and cholesterol metabolism of offspring
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 957
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Influence of vacuum soaking on yield and quality of canned mushrooms
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1026
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Influence of spectral quality of light on pigment systems of ripening tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 907, doi. 10.1111/j.1365-2621.1974.tb07273.x
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Influence of post-harvest storage and canning on the solids and mannitol content of the cultivated mushroom and their relationship to canned product yield
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1029
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Influence of holding time before pasteurization, pasteurization and concentration on the turbidity of citrus juices
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1042, doi. 10.1111/j.1365-2621.1974.tb07307.x
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Importance of surface heat transfer during heat and heat/hold processes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1066, doi. 10.1111/j.1365-2621.1974.tb07315.x
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Immunochemical studies on human and bovine milk lysozymes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 930, doi. 10.1111/j.1365-2621.1974.tb07279.x
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Growth of lactic acid bacteria in soy milks
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1018
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Gibberellic acid in malting of oats
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 950
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Fish protein concentrate foam
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 880
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Fatty acid composition of muscle phospholipids from calves, and growing and mature steers fed protected safflower oil
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 997
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Factors influencing cooling of poultry carcasses
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 980, doi. 10.1111/j.1365-2621.1974.tb07291.x
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Factors influencing air-borne contamination of foods. A Review
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 962, doi. 10.1111/j.1365-2621.1974.tb07287.x
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Extraction of a high-protein layer from oat groat bran and flour
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1045, doi. 10.1111/j.1365-2621.1974.tb07308.x
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Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 985
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Evaluation of fish protein concentrate as a replacement for dry skimmilk in Laubina weaning food mixtures
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 883
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Elemental analysis of protein-containing food materials from various sources.
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 887
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Effect of the fat content of ground beef on the heat inactivation ofpoliovirus
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 865
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- Article
Effect of processing and storage on provitamin A and vitamin C in apricots
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1034, doi. 10.1111/j.1365-2621.1974.tb07305.x
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Effect of flavonols on ascorbic acid and anthocyanin stability in model systems
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 904
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Cured ham properties as affected by nitrate, nitrite and fresh pork quality
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 972
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Computation of insulation efficiencies of fish transport containers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1006, doi. 10.1111/j.1365-2621.1974.tb07297.x
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Cloud loss during storage of pasteurized citrus juices and concentrates
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1974.tb07306.x
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Characteristics of cured ham as influenced by levels of sodium nitrite and sodium ascorbate
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 977, doi. 10.1111/j.1365-2621.1974.tb07290.x
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Changes in the mechanical properties of veal muscles produced by myofibrillar contraction state, cooking temperature and cooking time
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 5, p. 869
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