Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 4
Results: 59
Water binding of cooked fish in combination with various proteins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 977
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- Article
Water activity determination: A collaborative study of different methods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 910
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- Article
Vitamins A and C in ripe tomatoes as affected by stage of ripeness at harvest and by supplementary ethylene
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 856, doi. 10.1111/j.1365-2621.1976.tb00738_41_4.x
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Transient state heat transfer in stacks of heat processed food stored in a commercial warehouse
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 833
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- Article
The relationship of cardiac shear and trace element content to beef muscle tenderness
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 729
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- Article
The relationship between refractive index and specific gravity of aqueous sucrose solutions
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 967, doi. 10.1111/j.1365-2621.1976.tb00766_41_4.x
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- Article
Synergistic toxicity of food additives in rats fed a diet low in dietary fiber
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 949, doi. 10.1111/j.1365-2621.1976.tb00759.x
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- Article
Supplementation of one-pound loaves with wet alkaline process wheat protein concentrates: Baking and nutritional quality
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 820
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- Article
Staphylococcus aureus challenge study in an intermediate moisture food
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 918, doi. 10.1111/j.1365-2621.1976.tb00752_41_4.x
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- Article
Stability of staphylococcal enterotoxin A to selected conditions encountered in foods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 906, doi. 10.1111/j.1365-2621.1976.tb00750_41_4.x
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- Article
Sensory evaluation of pork sausage containing textured vegetable protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 973
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- Article
Sensitivity of Vibrio parahaemolyticus and organic acids
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 899, doi. 10.1111/j.1365-2621.1976.tb00748_41_4.x
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- Article
Reactions between amino acids and organic acids: Reaction of tryptophan and pyruvic acid
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 891
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- Article
Reactions between amino acids and organic acids: Reaction of tryptophan and alpha-ketoglutaric acid
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 895, doi. 10.1111/j.1365-2621.1976.tb00747_41_4.x
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- Article
Proximate analysis, protein quality and microbial counts of quick-salted, freshly made and stored fish cakes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 975
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- Article
Proximate analysis, free amino acid, vitamin and mineral content of microwave cooked meat
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 762
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- Article
Protein-starch extraction and nutritive value of the black-eyed pea (Vigna sinensis) and its protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 928
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- Article
Predicting the water activity of multicomponent systems from water sorption isotherms of individual components
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 922
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- Article
Polyphenolic compounds in the pulp of Mangrifera indica L.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 959, doi. 10.1111/j.1365-2621.1976.tb00762.x
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- Article
Pathways of formation of N-nitrosopyrrolidine in fried bacon
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 874
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- Article
Oat protein concentrates for beverage fortification
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 799
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- Article
Nitrate binding sites on myoglobin
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 969
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- Article
Muscle samples for scanning electron microscopy: Preparative techniques and general morphology
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 867
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- Article
Mineral composition of pecan nutmeats
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 963, doi. 10.1111/j.1365-2621.1976.tb00764_41_4.x
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- Article
Migration of minor constituents from food packaging materials
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 955, doi. 10.1111/j.1365-2621.1976.tb00761.x
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- Article
Methodology for direct contact feeezing of vegetables in aqueous freezing media
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 845
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- Article
Method for evaluating the filterability of wine and similar fluids
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 805, doi. 10.1111/j.1365-2621.1976.tb00727_41_4.x
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- Article
Mechanically desinewed meat: Its yield, composition and effect on palatability of cooked salami
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 766
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- Article
Meat with high linoleic acid content: Oxidative changes during frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 757
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- Article
Losses in available lysine during thermal processing of soy protein model systems
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 816
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Lipid and fatty acid composition of cucumbers and their changes during storage of fresh-pack pickles
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 859
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- Article
Isolation and purification of Clostridium perfringens enterotoxin byaffinity chromatography
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 903
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- Article
Irradiated food: Validity of extrapolating wholesomeness data
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 942
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- Article
Influence of water content on the stability of myoglobin to heat treatment
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 933
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- Article
Influence of processing variables on flavor stability of pear puree
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 840
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Flame sterilization of some tomato products and fruits in 603 x 700 cans
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 828
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- Publication type:
- Article
Fibrous protein from cottage cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 787
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- Article
Fatness, rate of chilling and tenderness of lamb
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 748
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- Publication type:
- Article
Extruded French fries from dehydrated potato granules processed by afreeze-thaw technique
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 852
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- Article
Evaluation of the quality, acceptability and taste of soy-fortified buns
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 825, doi. 10.1111/j.1365-2621.1976.tb00732_41_4.x
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- Article
Emulsion capacity and foam stability of re-extracted sunflower meal (Helianthus annuus)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 965
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- Article
Electrodialysis of raw whey and whey fractionated by reverse osmosisand ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 770
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- Article
Effect of various magnesium sources on breadmaking characteristics of wheat flour
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 952
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- Article
Effect of storage on the concentration of proline and other free amino acids in pork bellies
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 879
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- Publication type:
- Article
Effect of processing conditions and additives on the texture of stored freeze-dried beef
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 743, doi. 10.1111/j.1365-2621.1976.tb00716_41_4.x
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- Article
Effect of fruit portion, stage of ripeness and growth habit on chemical composition of fresh tomatoes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 945
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- Publication type:
- Article
Effect of enzyme ratio and pH on the efficiency of an immobilized dual catalyst of glucose oxidase and catalase
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 886
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- Publication type:
- Article
Effect of degree of vacuum and lenth of storage on the microflora ofvacuum packaged beef wholesale cuts
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 738
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- Article
Effect of degree of vacuum and length of storage on the physical characteristics of vacuum packaged beef wholesale cuts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 732
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- Publication type:
- Article
Effect of collagen levels and sarcomere shortening on muscle tenderness
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 863, doi. 10.1111/j.1365-2621.1976.tb00740_41_4.x
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- Article