Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 1
Results: 59
Serological and hemolytic characteristics of Vibrio parahaemolyticusfrom marine sources
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 204
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- Article
Utilization of lutein and lutein-fatty acid esters by laying hens
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 23
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Use of expanded color scales to predic chemical and visual changes in solutions
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 74, doi. 10.1111/j.1365-2621.1976.tb01104.x
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- Article
Thermal injury and recovery of Saccharomyces cerevisiae
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 136, doi. 10.1111/j.1365-2621.1976.tb01119.x
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- Article
Textural quality prediction of reheated frozen French-fried potatoesby objective testing of raw stock
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 206
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- Article
Relationship of Vibrio prahaemolyticus in oysters, water and sediment and bacteriological and environmental indices
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 117, doi. 10.1111/j.1365-2621.1976.tb01115.x
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- Article
Relationship between contractility and some biochemical properties of myofibrils prepared from normal and PSE porcine muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 102
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- Article
Quality characteristics of convenience chicken products as related to packaging and storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 18, doi. 10.1111/j.1365-2621.1976.tb01091.x
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- Article
Protein content and amino acid composition in groats and hulls of developing oats (Avena sativa)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 54
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- Article
Production of flavor volatiles in enzyme and substrate enriched peanut homogenates
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 148
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- Article
Production of a betacyanine concentrate by fermentation of red beet juice with Candida utilis
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 78
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- Article
Peroxidase reactions and orange juice quality
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 186
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- Article
Peeling of Chinese waterchestnuts
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 86
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- Article
Peak shear-force values obtained for veal muscle samples cooked at 50 and 60C: Influence of aging
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 197, doi. 10.1111/j.1365-2621.1976.tb01135.x
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- Article
Particulate properties and rheology of pregelled yam products
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 180, doi. 10.1111/j.1365-2621.1976.tb01130.x
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- Article
Nutritional qualities of some African edible leafy vegetables. Effect of boiling on the essential amino acids of their extracted protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 214
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- Article
Microwave and conventional cooking in relation to quality and nutritive value of beef and beef-soy loaves
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 4, doi. 10.1111/j.1365-2621.1976.tb01088.x
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- Article
Microbiology of pale, dark and normal pork
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 111
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Microbiology and technology of the pepperoni process
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 12
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- Article
Lactose crystallization. Investigation of some process alternatives
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 43
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- Article
Isolation and characterization of the lipids from the chicken preen glands
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 195, doi. 10.1111/j.1365-2621.1976.tb01134.x
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- Article
Instability of patulin in Cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 201
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- Article
Influence of protein supplements on growth of staphylococcus aureus and production of enterotoxins
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 133, doi. 10.1111/j.1365-2621.1976.tb01118.x
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Improved acceptance and shelf life of frozen minced fish with shrimp
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 35
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Illinois process for preparation of soymilk
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 57
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- Article
Further evaluation of conventional and hot-boned bovine longissimus dorsi muscle excised at various conditioning periods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 97
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- Article
Examination of Swiss cheese for incidence of mycotoxin producing mold
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 26, doi. 10.1111/j.1365-2621.1976.tb01093.x
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- Article
Evaluation of ascorbyl monoesters for the inhibition of nitrosopyrrolidine formation in a model system
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 199
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- Article
Enzyme use to reduce viscosity and increase recovery of soluble solids from citrus pulp-washing operations
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 82
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- Article
Effective heat capacities for freezing and thawing of food
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 152, doi. 10.1111/j.1365-2621.1976.tb01123.x
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- Article
Effect of sodium chloride on rehydration of freeze-dried carrots
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 176, doi. 10.1111/j.1365-2621.1976.tb01129.x
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- Article
Effect of sodium alkalis and salt on pH and flavor of soymilk
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 62
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- Article
Effect of sodium acetate on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 128
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- Article
Effect of quality grade and cut formulation on the palatability of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 9, doi. 10.1111/j.1365-2621.1976.tb01089.x
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- Article
Effect of processing, distribution and storage on Vibrio parahaemolyticus and bacterial counts of oysters (Crassostrea virginica)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 123
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- Publication type:
- Article
Effect of muscle type on residual nitrite in cured meat
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 100, doi. 10.1111/j.1365-2621.1976.tb01111.x
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- Article
Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 29
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- Article
Effect of high temperature conditioning on subcellular distribution and levels of lysosomal enzymes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 216
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- Article
Effect of calibration procedures on accuracy and precision of automated Kjeldahl nitrogen analysis in some formulated food
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 157, doi. 10.1111/j.1365-2621.1976.tb01124.x
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- Article
Effect of a protected lipid supplement on flavor properties of beef
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 94
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- Article
Dough conditioners for 12% soy-fortified bread mixes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 67, doi. 10.1111/j.1365-2621.1976.tb01102.x
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- Article
Devices for improving color development in glycoalkaloid determination
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 220, doi. 10.1111/j.1365-2621.1976.tb01145.x
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- Article
Degradation of raffinose and stachyose in soybean milk by -galactosidase from Mortierella vinacea. Entrapment of -galactosidase within polyacrylamide gel
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 173
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- Article
Cyclic AMP in longissimus muscle from control and stress susceptiblepigs
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 108
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- Article
Crystallization kinetics of alpha lactose
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 38, doi. 10.1111/j.1365-2621.1976.tb01096.x
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- Article
Cowpea powders dried with methionine. Preparation, storage stability, organoleptic properties, nutritional quality
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 48
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- Article
Consumer preferences for vegetables grown under "commercial" and "organic" conditions
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 70
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- Article
Chemical palatability and cooking characteristics of normal and low quality pork loins as affectd by freezer storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 1
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- Article
Changes in trypsin inhibitory activity in some soybean varieties during maturation and germination
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 168
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- Article
Cashew nut unsaponifiable matter
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 190
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