Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 6
Results: 58
Time-temperature influence on muscadine grape juice quality
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1312, doi. 10.1111/j.1365-2621.1976.tb01160.x
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- Article
The role of nitrite and nitrate in Lebanon bologna, a fermented sausage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1457
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- Article
The presence and some properties of xanthine oxidase in human milk and colostrum
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1408
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The lipid content of mechanically deboned red meats
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1439, doi. 10.1111/j.1365-2621.1976.tb01190.x
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The effect of cooking and water content of ground beef and eggs on the determination of protein efficiency ratio
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1426
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- Article
Texture and crystallization control in raisins
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1316, doi. 10.1111/j.1365-2621.1976.tb01161.x
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- Article
Tenderness and water holding properties of beef muscle as influencedby freezing and subsequent storage at -3 or 15 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1433, doi. 10.1111/j.1365-2621.1976.tb01189.x
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Sulfite absorption increase in peaches for drying
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1484
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Structural functions and taste in the sugar series: The structural basis of bitterness in sugar analogues
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1403, doi. 10.1111/j.1365-2621.1976.tb01182.x
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Stress relaxation of deformed fruits and vegetables
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1325
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- Article
Sensory evaluation and protein value of beef and beef-cottonseed blends
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1263, doi. 10.1111/j.1365-2621.1976.tb01147.x
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- Article
Scanning electron microscopy of sweet potato root tissue exhibiting "hardcore"
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1378
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- Article
Scanning electron microscopy of bovine muscle. Effect of heating on ultrastructure
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1449
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- Article
Sausage drying: Factors affecting the percent yield of pepperoni
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1270
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- Article
Relationship between fermentation time and bloater-type damage of brined cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1335, doi. 10.1111/j.1365-2621.1976.tb01165.x
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- Article
Rapid moisture determination by a commercial-type microwave oven technique
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1487, doi. 10.1111/j.1365-2621.1976.tb01202.x
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- Article
Properties of beef cooked before rigor onset
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1259, doi. 10.1111/j.1365-2621.1976.tb01146.x
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- Article
Pressure-induced solubilization of myofibrillar proteins
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1442
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- Article
Polysaccharides of the kernel of maturing and matured coconuts
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1370, doi. 10.1111/j.1365-2621.1976.tb01174.x
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- Article
Physioco-chemical properties of lipid-free cereal starches
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1357, doi. 10.1111/j.1365-2621.1976.tb01170.x
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- Article
Pectin content of Meyer lemon
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1486
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- Article
Lipids and fatty acids in mullet (mugil cephalus): Seasonal and locational variations
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1479
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- Article
Influence of mechanical separation upon proximate composition, functional properties and textural characteristics of frozen Atlantic croaker muscle tissue
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1277
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- Article
Identification of pigments of the egg yolk from Philippine-bred ducks
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1418
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- Article
Hospital chill foodservice systems: Acceptability and microbiological characteristics of beef-soy loaves when processed according to system procedures
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1273
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- Article
Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1396
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- Article
Growth of Vibrio parahaemolyticus at low salt levels and in nonmarine foods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1413, doi. 10.1111/j.1365-2621.1976.tb01184.x
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- Article
GC-MS identification of the volatile compounds extracted from roasted turkeys fed a basyl diet supplemented with tuna oil: Some comments on fishy flavor
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1470
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- Article
Functional properties of rapeseed flours, concentrates and isolate
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1349
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- Article
Evaluation of corn tortillas supplemented with cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1301
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Estimation of the surface heat transfer coefficient with the presence of noncondensable gases
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1345
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- Article
Essential mineral elements in peanuts and peanut butter
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1305
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- Article
Enzymic lipid peroxidation in microsomes of chicken skeletal muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1488
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Enzymatic hydrolysis and vole bioassay for estimation of the nutritive quality of maize
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1387, doi. 10.1111/j.1365-2621.1976.tb01178.x
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- Article
Enzymatic fish protein hydrolyzate: Chemical composition, nutritive value and use as a supplement to cereal protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1289
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- Article
Enrichment of pasta with cottage cheese whey proteins
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1297
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- Article
Effect of variety and cooking method on cooking times, thiamine content and palatability of soybeans
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1330
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- Article
Effect of salt, sodium tripolyphosphate and storage on restructured pork
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1266
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- Article
Effect of freezing on the mechanical properties of lamb loin chops
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1455
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- Article
Effect of cottonseed and soy products on the growth of Clostridium perfringens
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1360
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- Article
Effect of break temperature on quality of tomato juice reconstitutedfrom frozen tomato concentrates
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1308, doi. 10.1111/j.1365-2621.1976.tb01159.x
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- Article
Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1976.tb01197.x
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- Article
Continuous coagulation of cottage whey protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1293, doi. 10.1111/j.1365-2621.1976.tb01155.x
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- Article
Compressive failure patterns of some juicy fruits
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1320
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- Article
Comparison of the effects of pre-rigor cold and pressure treatments on some properties of beef biceps muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1447
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- Article
Comparative effects of light and ethepon on the ripening of detachedtomatoes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1366
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- Article
Colorimetry of dry breakfast-type cereals
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1353
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- Article
Cholesterol content of polyunsaturated meat
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1421
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- Article
Chemical and sensory analysis of roundnose grenadier (Coryphaenoidesrupestris) stored in ice
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1285, doi. 10.1111/j.1365-2621.1976.tb01153.x
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Characterization of cell bound glucose isomerase of Streptomyces bikiniensis
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1383
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- Article