Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 2
Results: 73
Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl, fat level and grinding methods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 338, doi. 10.1111/j.1365-2621.1977.tb01493.x
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Utilization of a fish protein isolate in whipped gelatin desserts
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 559, doi. 10.1111/j.1365-2621.1977.tb01551.x
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Toxicity of Aspergillus amsterodami
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 482
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Titratable acidity of tomato juice as affected by break procedure
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 379
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The use of a commercial Pediococcus cerevisiae starter culture in the production of country-style hams
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 494
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- Article
The basis of tenderness in muscle foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 295, doi. 10.1111/j.1365-2621.1977.tb01485.x
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The basis of color in muscle foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 288, doi. 10.1111/j.1365-2621.1977.tb01484.x
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The alkylbenzenes in roast beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 503
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Temperature dependence of the cooking rate of dry legumes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 370
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Survival of Clostridium perfringens in refrigerated and frozen meat and poultry items
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 518
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Storage stability of raisins dried by different procedures
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 547, doi. 10.1111/j.1365-2621.1977.tb01545.x
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Some viscoelastic and macronutrient characteristics of peanuts
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 479
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Short-term transoceanic shipments of fresh beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 321
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Sensory comparison of four potato varieties baked conventionally andby microwaves
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 541, doi. 10.1111/j.1365-2621.1977.tb01542.x
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- Article
Safety evaluation of an enzymatic fish protein hydrolysate: 10-monthfeeding study and reproduction performance in rats
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 407
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- Article
Relationship of myofibril fragmentation index to measures of beefsteak tenderness
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 506, doi. 10.1111/j.1365-2621.1977.tb01533.x
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Recent developments in the flavor of meat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 298
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Quantitative evaluation of Rubus fruit anthocyanin pigments
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 488
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- Article
Quality evaluation of frozen stored channel catfish grown by tank culture: Effect of dietary fat, freezing method and storage temperature
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 352
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Protein quality evaluation of an instant bean powder produced by dryheat processing
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 553
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Profile of fiber types and related properties of five bovine muscles
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 513
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Production of protein isolates and concentrates from oilseed flour extracts using industrial ultrafiltration and reverse osmosis systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 389
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Production of beer from cassava
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 532, doi. 10.1111/j.1365-2621.1977.tb01538.x
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Physical and chemical influences on meat emulsion stability in a model emulsitator
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 523
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Optimal conditions for assay of Staphylococcal nuclease
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 421
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Nutritional evaluation of all-meat and meat-soy wieners
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 567, doi. 10.1111/j.1365-2621.1977.tb01555.x
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Nitrites in inoculated carrot juice as a function of nitrate contentand temperature
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 549
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Molecular architecture and biochemical properties as bases of quality in muscle foods (Abstract)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 287, doi. 10.1111/j.1365-2621.1977.tb01483.x
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Migration of plasticizers from polyvinylchloride packaging films to meat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 561, doi. 10.1111/j.1365-2621.1977.tb01552.x
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Microwave and conventional precooking of hot and cold processed porkloins
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 310
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Microbial interactions in country-style hams
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 498
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Long-distance transoceanic shipments of fresh beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 316
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- Article
Lipid changes in frozen stored channel catfish grown by tank culture: Effects of dietary fat, freezing method and storage temperature
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 355
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Lethal effect of food temperature on linear portion of a heating or cooling curve
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 545
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Involvement of ethylene in the hardcore syndrome of sweet potato roots
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 491, doi. 10.1111/j.1365-2621.1977.tb01529.x
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High temperature effects on lysosomal enzyme distribution and fragmentation of bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 510
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Functional properties of a soy concentrate and a soy isolate in simple systems. Nitrogen solubility index and water absorption
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 454, doi. 10.1111/j.1365-2621.1977.tb01521.x
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Functional properties of a soy concentrate and a soy isolate in simple systems and in a food system. Emulsion properties, thickening function and fat absorption
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 457, doi. 10.1111/j.1365-2621.1977.tb01522.x
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Functional characterization of protein stabilized emulsions: Effect of processing
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 468, doi. 10.1111/j.1365-2621.1977.tb01524.x
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Ferulic acid and other phenolics in oat seeds (Avena sativa) L. Var Hinoat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 551
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- Article
Fate of Staphylococcus aureus in beef-soy loaves subjected to procedures in hospital chill foodservice systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 565
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Evaluation of several pulsed NMR techniques for solids-in-fat determination of commercial fats
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 432
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Enzyme inactivation by an immobilized protease in a plug flow reactor
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 425, doi. 10.1111/j.1365-2621.1977.tb01514.x
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Enumeration of temperature-stressed Pseudomonas aeruginosa utilizingselective procedures
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 415
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Efficacies of three sanitizers under six conditions of application to surfaces of beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 326, doi. 10.1111/j.1365-2621.1977.tb01491.x
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Effects of conventional baking, microwave baking, and steaming on the nutritive value of regular and fortified breads
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 402, doi. 10.1111/j.1365-2621.1977.tb01509.x
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Effect of light on the color stability of sterile aqueous beef extract
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 563
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Effect of handling and processing on discoloration of albacore tuna
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 557
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Effect of freezing and frozen storage on salt penetration into fish muscle immersed in brine
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 348, doi. 10.1111/j.1365-2621.1977.tb01495.x
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Effect of emulsifiers on the texture of cookies
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 399, doi. 10.1111/j.1365-2621.1977.tb01508.x
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