Works matching IS 00221147 AND DT 1975 AND VI 40 AND IP 3
Results: 53
Vitamin B content of turkey cooked from frozen, partially frozen andthawed states
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 615, doi. 10.1111/j.1365-2621.1975.tb12539.x
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Ultrastructure of thaw rigor bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 509
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Ultrasonic extraction of proteins from autoclaved soybean flakes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 549, doi. 10.1111/j.1365-2621.1975.tb12525.x
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Survival of selected pathogens during processing of a fermented turkey sausage
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 618, doi. 10.1111/j.1365-2621.1975.tb12540.x
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Storage stability of dried sweet cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 644, doi. 10.1111/j.1365-2621.1975.tb12548.x
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Sprouting of seeds and nutrient composition of seeds and sprouts
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 552
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Some additional studies on the thermal denaturation of light meromyosin fraction. 1
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 451, doi. 10.1111/j.1365-2621.1975.tb12502.x
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Several factors affecting color, texture and drained weight of canned dry lima beans
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 557
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Repression of Vibrio parahaemolyticus by Pseudomonas species isolated from processed oysters
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 533, doi. 10.1111/j.1365-2621.1975.tb12521.x
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Red light intensity and carotenoid biosynthesis in ripening tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 566
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Quality characteristics of soy-substituted ground beef, pork and turkey meat loaves
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 502
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Purification and properties of antimicrobial substances produced by Streptococcus diacetilactis and Leuconostoc citrovorum
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 446, doi. 10.1111/j.1365-2621.1975.tb12501.x
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Protein content and amino acid composition of developing peas
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 584
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Persistence of staphylococcus. Bruised tissue microenvironment affecting persistence of Staphylococcus aureus
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 496, doi. 10.1111/j.1365-2621.1975.tb12513.x
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Lipid-protein interaction during aqueous extraction of fish protein:Fish actin preparation and purification
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 520, doi. 10.1111/j.1365-2621.1975.tb12519.x
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Lipid-protein interaction during aqueous extraction of fish protein:Actin-lipid interaction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 523, doi. 10.1111/j.1365-2621.1975.tb12520.x
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Interrelationships between storage, soaking time, cooking time, nutritive value and other characteristics of the black bean (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 587
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Influence of sodium nitrite on the chemical and organoleptic properties of comminuted pork
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 626
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Immobilized catalase reactor for use in peroxide sterilization of dairy products
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 641
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Grilled freeze-dried steaks. Effects of mechanical tenderization plus phosphate and salt
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 621
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Fungal fermentation of peanut flour: Effects on chemical compositionand nutritive value
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 470
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Functional property changes resulting from fungal fermentation of peanut flour
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 475, doi. 10.1111/j.1365-2621.1975.tb12508.x
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Functional properties of added proteins correlated with properties of meat systems. Effect on texture of a meat product
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 611, doi. 10.1111/j.1365-2621.1975.tb12538.x
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Functional properties of added proteins correlated with properties of meat systems. Effect of salt on water-binding properties of model meat systems
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 603, doi. 10.1111/j.1365-2621.1975.tb12537.x
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Functional properties of added proteins correlated with properties of meat systems. Effect of concentration and temperature on water-binding properties of model meat systems
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 595, doi. 10.1111/j.1365-2621.1975.tb12536.x
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Frozen storage keeping quality of minced black rockfish (Sebastes spp.) improved by cold-water washing and use of fish binder
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 592, doi. 10.1111/j.1365-2621.1975.tb12535.x
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Freshly cooked and cooked, frozen, reheated beef and beef-soy patties
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 624
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Free radicals in lysozyme reacted with peroxidizing methyl linoleate
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 456, doi. 10.1111/j.1365-2621.1975.tb12503.x
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Fractionation and characterization of peroxidase from ripe banana fruit
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 576, doi. 10.1111/j.1365-2621.1975.tb12531.x
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Formation of N-nitrosopyrrolidine from proline and collagen
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 484, doi. 10.1111/j.1365-2621.1975.tb12510.x
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Food use of soybean 7S and 11S proteins. Heat denaturation of soybean proteins at high temperature
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 537
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Food use of soybean 7S and 11S proteins. Changes in basic groups of soybean proteins by high temperature heating
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 541
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Folic acid content of canned garbanzo beans
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 562, doi. 10.1111/j.1365-2621.1975.tb12528.x
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Fluorometric assay for total vitamin C using continuous flow analysis
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 463, doi. 10.1111/j.1365-2621.1975.tb12505.x
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Factors influencing bloater formation in brined cucumbers during controlled fermentation
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 569
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Factors affecting showcase color stability of frozen lamb in transparent film
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 637
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Effects of frozen storage, cooking method and muscle quality on attributes of pork loins
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 631
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Effects of feeding oxidized or heated soybean oil on tissue composition and hematological status of rats
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 545, doi. 10.1111/j.1365-2621.1975.tb12524.x
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Effects of curing ingredients and holding times and temperatures on organoleptic and microbiological properties of dry-cured sliced ham
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 634
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Effect of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 516
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Effect of sodium nitrite and nitrate on Clostridium botulinum growthin a summer style sausage
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 488, doi. 10.1111/j.1365-2621.1975.tb12511.x
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Effect of precooking on copper content, phenolic content and blueingof canned Dungeness crab meat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 649
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Effect of calcium, magnesium and whey proteins on the activity of beta>-galactosidase <(A. niger) immobilized on collagen
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 467
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Effect of added sodium nitrite and sodium nitrate on sensory qualityand nitrosamine formation in thuringer sausage
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 491
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Compositional differences in whey systems
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 479
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Comparison of sarcomere length measurement of cooked chicken pectoralis muscle by laser diffraction and oil immersion microscopy
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 500, doi. 10.1111/j.1365-2621.1975.tb12514.x
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Clostridium perfringens inhibition by sodium nitrite as a function of pH, inoculum size ahd heat
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 439
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Clostridium perfringens growth in a nitrite containing defined medium sterilized by heat or filtration
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 443
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Bread baking properties of aqueous processed peanut protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 580
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Antioxidant activity of acetone extracts obtained from a caramelization-type browning reaction
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 3, p. 460, doi. 10.1111/j.1365-2621.1975.tb12504.x
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