Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 1
Results: 57
Volatile components of roasted macadamia nuts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 207, doi. 10.1111/j.1365-2621.1975.tb03775.x
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Viscosity of mango nectar as related to pectic substances
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 203
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Utilization of oligosaccharides by lactic acid bacteria during fermentation of soy milk
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 114
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Triticale, soy-TVP, and millet based diets as protein resources for human adults
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 90
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Thermal effects on the length of sarcomeres in muscles held at different tensions
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 24
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Subjective and objective methods for estimating doneness in water-cooked broiler thighs
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 133
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Staphylococcus aureus growth and survival in macaroni dough and the persistence of enterotoxins in the dried products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 119, doi. 10.1111/j.1365-2621.1975.tb03750.x
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Selected functional properties of sunflower meal (Helianthus annuus)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 70
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Removal of thrips during asparagus washing
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 171
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Relationships of electrophoretic patterns and selected characteristics of bovine skeletal muscle and internal temperature
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 28
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Refrigerated bulk storage of cranberry puree
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 175, doi. 10.1111/j.1365-2621.1975.tb03764.x
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Protein-lipid films as meat substitutes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 160
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Protein quality and supplementary value of cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 75
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Preventive of skin shrinkage in cut-up hot-packed broilers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 209, doi. 10.1111/j.1365-2621.1975.tb03776.x
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Preparation and evaluation of soy-fortified gluten-free bread
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 62
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Polygalacturonase activity in citrus fruit
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 201
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Plasma cholesterol concentrations in squirrel monkeys as influenced by diet and phenotype
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 2
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Physico-chemical characterization of normal and PSE porcine muscle myoglobins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 40
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Nutritional perspectives and atherosclerosis. Introduction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 1, doi. 10.1111/j.1365-2621.1975.tb03722.x
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Nonnutritive fiber and lipid metabolism
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 8, doi. 10.1111/j.1365-2621.1975.tb03724.x
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Naturally occurring toxicants in foods. A Scientific Status Summary
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 215, doi. 10.1111/j.1365-2621.1975.tb03778.x
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- Article
Mathematical analysis of solubilization kinetics and diffusion in foods
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 211, doi. 10.1111/j.1365-2621.1975.tb03777.x
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Mass production of Rhizopus oligoporus spores and their application in tempeh fermentation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 168, doi. 10.1111/j.1365-2621.1975.tb03762.x
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Lipids in atherosclerosis
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 12, doi. 10.1111/j.1365-2621.1975.tb03725.x
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Kinetic analysis of light-induced riboflavin loss in whole milk
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 164, doi. 10.1111/j.1365-2621.1975.tb03761.x
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Inhibition of Aspergillus niger in an intermediate moisture food system
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 137
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Influence of temperature on kinetic properties of phosphorylase fromtwo varieties of potato tuber
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 94
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- Article
Improvement of shelf life of partially defatted peanuts by intromission of nitrogen into the interstices of the peanuts
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 192
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Immobilization of papain on collagen and the use of collagen-papain membranes in beer chill-proofing
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 109
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Functional properties of the Great Northern bean (Phaseolus vulgaris) protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 81, doi. 10.1111/j.1365-2621.1975.tb03741.x
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Functional properties of proteins isolated from bovine blood by a continuous pilot process
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 155
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Formulae for predicting gas exchange of fresh produce in polymeric film package
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 186, doi. 10.1111/j.1365-2621.1975.tb03767.x
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Evaluation of protein quality of irradiated foods using Tetrahymena pyriformis W. and rat assay
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 65, doi. 10.1111/j.1365-2621.1975.tb03737.x
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Evaluation of lactose as a transfer carrier for volatile flavor constituents
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 105
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Enterobacteriaceae at various stages of poultry chilling
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 44
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Effects of temperature-time combinations on doneness and yields of water-cooked broiler thighs
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 129
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Effects of dietary protein and carbohydrate on plasma cholesterol levels in relation to atherosclerosis
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 18
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Effect of vacuum packaging on microorganisms on cut-up chickens and in chicken products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 50, doi. 10.1111/j.1365-2621.1975.tb03733.x
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Effect of temperature and heating time on the detection of off-flavor in avocado paste
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 200
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Effect of moisture, carbohydrates and atmosphere on the functional stability of fish protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 58, doi. 10.1111/j.1365-2621.1975.tb03735.x
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Effect of low level gamma irradiation on growth and patulin production by Penicillium patulum
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 195
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Effect of irradiation on volatile constituents of stored haddock flesh
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 197, doi. 10.1111/j.1365-2621.1975.tb03770.x
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Effect of gamma radiation on chicken liver catheptic activity and release of lysosomal cathepsin
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 47
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Digestibility and safety of limed hide collagen in rat feeding experiments
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 101
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Development of a chemical test for shrimp quality
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 121, doi. 10.1111/j.1365-2621.1975.tb03751.x
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Correlation between the freshness of iced salmonids and lactic acid formation in muscle extracts
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 53
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Compositional and metabolic growth effects in the bovine. Muscle, subcutaneous and serum total fatty acids
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 144
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- Article
Compositional and metabolic growth effects in the bovine. Muscle, subcutaneous and serum fat classes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 140
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Composition and protein efficiency ratio of partially defatted chopped beef and of partially defatted beef fatty tissue and combinations with selected proteins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 35
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- Article
Characterization of pectic substances in mango marc
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 1, p. 205
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