Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 2
Results: 63
Wheat bran and middlings in white layer cakes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 357, doi. 10.1111/j.1365-2621.1976.tb00618.x
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Water binding of macromolecules determined by pulsed NMR
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 297
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Use of linear rating scales for the evaluation of beer flavor by consumers
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 383, doi. 10.1111/j.1365-2621.1976.tb00625.x
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Survival of Clostridium perfringens in rump roasts cooked in an ovenat 107 or 177 C or in an electric crockery pot
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 451
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Spectrophotometric determination of theobromine in T. cacao, C. acuminata and C. arabica
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 458, doi. 10.1111/j.1365-2621.1976.tb00644.x
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Sensory testing of pen-reared salmon and trout
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 386
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Rheological properties related to bread freshness
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 446, doi. 10.1111/j.1365-2621.1976.tb00638.x
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Refrigerated storage of prepackaged salad vegetables
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 379
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Reduction of polychlorinated biphenyls in shrimp by physical and chemical methods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 262, doi. 10.1111/j.1365-2621.1976.tb00597.x
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Reduction of liquid waste loads in sweet corn processing by changingsequence of unit operations
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 343, doi. 10.1111/j.1365-2621.1976.tb00614.x
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Quality comparisons of room ripened and field ripened tomato fruits
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 333
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Protein content and amino acid composition of tissue components in developing barley
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 283, doi. 10.1111/j.1365-2621.1976.tb00601.x
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Prefiltration of cottage cheese whey to reduce fouling of ultrafiltration membranes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 403
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Palatability and other characteristics of repeatedly refrozen chicken broilers
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 443, doi. 10.1111/j.1365-2621.1976.tb00637.x
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Microbiological evaluation of coconut and coconut products
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 352
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Microbiological evaluation of blue crab processing operations
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 398
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Method for determining the -tocopherol content of citrus essential oils
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 370
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Lipid characterization of bovine bone marrow
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 226
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Kinetics of quality degradation: Ascorbic acid oxidation in infant formula during storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 304, doi. 10.1111/j.1365-2621.1976.tb00606.x
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Kinetics of oxygen uptake in liquid foods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 309
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Isolation of an inhibitor of Aspergillus parasiticus from white potatoes (Solanum tuberosum)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 313
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- Article
Isolation and identification of 3,3',5,5,5'-tetra-bis-(tert-butyl)-stilbenequinone from edible oil with added BHT
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 467
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- Article
Isolation and characterization of a {beta}-fructofuranosidase from papaya
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 320, doi. 10.1111/j.1365-2621.1976.tb00609.x
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Influence of cooking of toxic stress metabolites in sweet potato root
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 469
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Influence of aging on the electrophoretic and structural characteristics of turkey breast muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 255
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Industrial production of soy-enriched tortilla flour by lime cookingof whole raw corn-soybean mixtures
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 349, doi. 10.1111/j.1365-2621.1976.tb00616.x
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Growth of Staphylococcus aureus and production of enterotoxins in pepperoni
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 223
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Glutaric acid: a potential food acidulant
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 463
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Further studies of postmortem aging effects on chicken actomyosin
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 244, doi. 10.1111/j.1365-2621.1976.tb00594.x
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Functional properties of novel proteins: Alfalfa leaf protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 286, doi. 10.1111/j.1365-2621.1976.tb00602.x
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Functional properties of enzyme-modified acylated fish protein derivatives
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 268, doi. 10.1111/j.1365-2621.1976.tb00598.x
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Frozen cooked meat antioxidant. Improved action of sodium tripolyphosphate with lemon juice concentrate
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 417
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Fate of post-cooking microbial contaminants of some major menu items
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 375, doi. 10.1111/j.1365-2621.1976.tb00623.x
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Factors influencing stress cracks in frankfurters during cooking andstorage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 427
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Factors affecting textural characteristics of cooked comminuted fishmuscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 391, doi. 10.1111/j.1365-2621.1976.tb00627.x
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Extraction of oligosaccharides during cooking of whole soybean
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 361
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Experiments with continuous immersion chilling of broiler carcasses according to the code of practice
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 438
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Estimation of chlorophyll and carotenoid contents of whole tomato bylight absorbance technique
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 329
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Effects of tyrosine modification on stabilizing ability of kappa-casein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 278, doi. 10.1111/j.1365-2621.1976.tb00600.x
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Effects of temperature, pH and retention time on the biodegradation of tomato waste in tank-type reactors
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 339, doi. 10.1111/j.1365-2621.1976.tb00613.x
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Effects of polyphosphates on carbonyl volatiles of poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 241
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Effect of varying final internal temperatures on shear values and sensory scores of muscles from carcasses suspended by two methods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 421
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- Article
Effect of temperature and pH on protein-protein interaction in actomyosin solutions
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 273, doi. 10.1111/j.1365-2621.1976.tb00599.x
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Effect of salt, phosphate and some nonmeat proteins on binding strength and cook yield of a beef roll
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 424
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Effect of Maillard condensation with D-glucose on the heat stabilityof bovine serum albumin
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 234, doi. 10.1111/j.1365-2621.1976.tb00591.x
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Dynamics of freezing and their effects on the water-holding capacityof a gelatinized starch gel
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 301
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DMS levels in the aroma of cooked frozen sweet corn as affected by cultivar, maturity, blanching and packaging
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 346
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- Article
Degradation of myofibrillar protein components during postmortem aging of chicken muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 250, doi. 10.1111/j.1365-2621.1976.tb00595.x
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Comparison of different postmortem temperatures and dissection procedures on shear values of unaged and aged avian and ovine muscles
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 237
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Comparison between cold-pressed and distilled lime oil through the application of gas chromatography and mass spectrometry
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 324
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