Works matching IS 00221147 AND DT 1974 AND VI 39 AND IP 6
Results: 52
Trypsin immobilized on porous glass: Preservation and choice of reactor
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1124
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- Article
Thermostable lactase from thermophilic fungi
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1184
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- Article
Thermal process simulation for aseptic processing of foods containing discrete particulate matter
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1084, doi. 10.1111/j.1365-2621.1974.tb07324.x
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Thermal behavior of trigonelline
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1974.tb07357.x
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Stability of candy fats
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1263
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- Article
Organoleptic acceptability of various cooked mutton salami formulations
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1150, doi. 10.1111/j.1365-2621.1974.tb07340.x
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- Article
Nitrogen solubility of alfalfa protein concentrates as influenced byvarious factors
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1110, doi. 10.1111/j.1365-2621.1974.tb07329.x
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The protective effect of small amounts of anionic detergents on the thermal aggregation of crude ovalbumin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1974.tb07362.x
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Mycotoxin producing-potential of molds isolated from Cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1166, doi. 10.1111/j.1365-2621.1974.tb07345.x
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Liquid-jet penetrometry for physical analysis: Application to bread aging
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1247
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Modeling a forming foods extruder
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1099
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- Article
Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1173
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- Article
Soluble casein by adsorption of ammonia
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1237
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Simple chemical method for isolating bone fragments in minced fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1259
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- Article
Response charts for estimating temperatures in cylindrical cans of solid food subjected to time variable processing temperatures
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1090
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- Article
Relationship of furfural to temperature abuse and flavor change in commercially canned single-strength orange juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1116, doi. 10.1111/j.1365-2621.1974.tb07330.x
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Reaction of nitrite with sulfhydryl groups of myosin
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1228
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Properties of the freeze drying "scorch" temperature
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1244
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Processing factors affecting quality and storage stability of Concord grape juice
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1120, doi. 10.1111/j.1365-2621.1974.tb07331.x
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- Article
Pectic enzymes in ripening peaches infected with Monilinia fructicola
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1195, doi. 10.1111/j.1365-2621.1974.tb07352.x
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Packaging systems for extending the storage life of pork cuts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1140, doi. 10.1111/j.1365-2621.1974.tb07337.x
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- Article
Oxazoles and thiazoles in coffee aroma
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1210
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- Article
Investigations on the possible occurrence of nitrosamine in Lebanon bologna
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1257
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- Article
Inhibition of aflatoxin production by cinnamon
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1163, doi. 10.1111/j.1365-2621.1974.tb07344.x
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Influence of spaghetti extruding conditions, drying and storage on the survival of Salmonella typhimurium
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1105
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- Article
Influence of marbling, fatty acid profiles, display temperature and time upon the shelf life of beef rib steaks
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1132
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- Article
Heat treatments and the texture and pectins of red tart cherries
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1203, doi. 10.1111/j.1365-2621.1974.tb07354.x
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- Article
Extractable-emulsifying capacity of hand and mechanically-deboned mutton
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1147, doi. 10.1111/j.1365-2621.1974.tb07339.x
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Experimental values of thermal conductivity of selected fruits and vegetables
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1080, doi. 10.1111/j.1365-2621.1974.tb07323.x
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Enzymatic browning of ripening bananas
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1200, doi. 10.1111/j.1365-2621.1974.tb07353.x
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- Article
Effects of genotype and production area on the fatty acid composition, total oil and total protein in peanuts
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1206
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- Article
Effects of freezing and packaging methods on shrinkage and freezer burn of pork bellies in frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1136, doi. 10.1111/j.1365-2621.1974.tb07336.x
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- Article
Effect of processing variables on volatile retention of freeze-driedcarrots
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1191
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- Article
Effect of food components on growth of Bacillus stearothermophilus
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1157, doi. 10.1111/j.1365-2621.1974.tb07342.x
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- Article
Effect of fluctuating temperature on the stability and activity of invertase
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1179
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- Article
Effect of diphosphate (pyrophosphate) on postmortem glycolysis in bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1218
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- Article
Effect of cultural practices on chemical composition of processing vegetables
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1075, doi. 10.1111/j.1365-2621.1974.tb07322.x
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- Article
Effect of calcium supplementation of Brom Cresol Purple broth on recovery counts of Bacillus stearothermophilus
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1161
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- Article
Distribution and particle properties of chicken skeletal muscle lysosomes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1224, doi. 10.1111/j.1365-2621.1974.tb07360.x
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Dielectric properties of model meat emulsions at 900 and 2800 MHz inrelation to their composition
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1153
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- Article
Detection of enteric bacteria within locular tissue of healthy cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1267
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- Article
Cyanidin-3-laminariobioside in Spanish red onion (Allium cepa L.)
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1265
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- Article
Comparison of the palatability of goat meat and meat from four otheranimal species
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1145, doi. 10.1111/j.1365-2621.1974.tb07338.x
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- Article
Comparison of constant and fluctuating temperatures on activity of lipase B
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1169, doi. 10.1111/j.1365-2621.1974.tb07346.x
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- Article
Color improvement of French-fried potatoes using lactose or cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1269
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- Article
Changes in the thermal stability of intramuscular connective tissue and mechanical properties of bovine muscle concomitant with changes in myofibrillar contraction state
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1121
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- Article
Carotene stereoisomerization in sweet potatoes as affected by rotating and still retort canning processes
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1188, doi. 10.1111/j.1365-2621.1974.tb07350.x
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An evaluation of a specific gravity rapid fat analyzer
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1261
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An alternative estimator for the recovery of interblock information when using incomplete block designs
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1974.tb07366.x
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Acceptance in a fish-shrimp portion utilizing machine-separated minced fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1130
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- Article