Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 4
Results: 70
Water-holding capacity of various sources of plant fiber
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1137
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- Article
Water loss rates and temperature profiles of dry cooked bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1038
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- Article
Variation in inhibition of C. botulinum by nitrite in perishable canned comminuted cured meats
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1046
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Ultrastructure of carrageenan-milk sols and gels
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1062
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Thermal death time of Clostridium botulinum Type E in meat of the blue crab
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1022
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- Article
The phytase of Navy beans (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1094
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- Article
The lethality-Fourier number method: Experimental verification of a model for calculating temperature profiles and lethality in conduction-heating canned foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 989
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- Article
The lethality-Fourier number method: Experimental verification of a model for calculating average quality factor retention in conduction-heating canned foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 997
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The lethality-Fourier number method: Confidence intervals for calculated lethality and mass-average retention of conduction-heating canned foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1002
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- Article
Shear effects on cell viability during extrusion of semi-moist foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 906
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- Article
Recycling bisulfite brines used in sweet cherry processing
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 953, doi. 10.1111/j.1365-2621.1977.tb12644.x
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Sensory attributes of commercial egg substitutes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1124
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- Article
Rice by-products: Comparative extraction and precipitation of nitrogen from U.S. and Spanish bran and germ
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1088, doi. 10.1111/j.1365-2621.1977.tb12673.x
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Processing and quality characteristics of Muscadine grapes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 935, doi. 10.1111/j.1365-2621.1977.tb12641.x
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- Article
Protein dispersibility of spray-dried whole soybean milk base: Effect of processing variables
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 985, doi. 10.1111/j.1365-2621.1977.tb12651.x
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Production, nutritional value and baking quality of soy-egg flours
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 964
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Pressure-heat treatment of post-rigor muscle: objective-subjective measurements
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 857
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Purification of metmyoglobin reductase from bluefin tuna
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1013
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Preparation of rapeseed protein isolates: A study of the distribution of carbohydrates in the preparation of rapeseed protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1114
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- Article
Phytic acid and mineral compositions of tritcales
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1077
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Phytate: Removal from whole dry beans by enzymatic hydrolysis and diffusion
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1098
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Physical, chemical and sensory evaluations of frozen-stored deboned (minced) fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 900
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- Article
Palatability and cooking characteristics of mechanically tenderized beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 871, doi. 10.1111/j.1365-2621.1977.tb12626.x
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Nutritional quality of wheat millfeed protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 974, doi. 10.1111/j.1365-2621.1977.tb12648.x
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Natural antioxidants from rosemary and sage
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1102
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Microbiological analysis of home-canned tomatoes and green beans
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 931, doi. 10.1111/j.1365-2621.1977.tb12640.x
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Measurement of lactose crystal growth by image analyzer
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1069
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Kinetics of pepperoni drying
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1029
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Isolation and characterization of malo-lactic bacteria from Israeli red wine
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 939
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Inhibition of growth and aflatoxin production by cinnamon and clove oils. Cinnamic aldehyde and eugenol
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1107, doi. 10.1111/j.1365-2621.1977.tb12677.x
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Influence of sodium erythorbate on color development, flavor and overall acceptability of frankfurters cured with reduced levels of sodium nitrite
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1120, doi. 10.1111/j.1365-2621.1977.tb12681.x
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Influence of constraint during heating and cooling on the mechanicalproperties of collagenous tissue
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 890
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Improved chromatographic separation and fluorometric determination of Vitamin B compounds in foods
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1073
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- Article
Heat resistance of Yersinia enterocolitica in skim milk
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1134
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Freezing of vegetables by direct contact with aqueous solutions of ethanol and sodium chloride
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 911
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- Article
Freeze-dried carbohydrate containing oil-in-water emulsions: Microstructure and fat distribution
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1049, doi. 10.1111/j.1365-2621.1977.tb12664.x
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- Article
Fortification of dry-milled sorghum with oilseed proteins
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 969
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- Article
Flow characteristics of sweet potato puree as indicators of dehydrated flake quality
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 924, doi. 10.1111/j.1365-2621.1977.tb12638.x
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- Article
Flavor sensitivity for chloroanisoles in coagulated egg yolk
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1122, doi. 10.1111/j.1365-2621.1977.tb12682.x
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Flavor and textural changes in radappertized chicken as affected by irradiation temperature, NaCl and phosphate additions
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 885
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Fate of microorganisms during frozen storage of custard pies
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1138
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Factor analysis applied to wine descriptors
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 944
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- Article
Fabrication, characterization, and modification of the texture of calcium alginate gels
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 976
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Examination of cider vinegar for patulin using mass spectrometry
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1117, doi. 10.1111/j.1365-2621.1977.tb12680.x
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Evaluating protein quality by estimating weight gain coefficients
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1130
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Enzymatic solubilization of fish protein concentrate in membrane reactors
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 1016
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Effects of soy proteins and their levels of incorporation on the properties of wiener-type products
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 879
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Effects of lean meat source and levels of fat and soy protein on theproperties of wiener-type products
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 875, doi. 10.1111/j.1365-2621.1977.tb12627.x
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Effects of cold storage environment on color of exposed lean beef surfaces
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 860
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Effect of storage conditions on chip quality of potatoes
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 927
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