Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 5
Results: 70
Use of spray lecithin for control of greening and glycoalkaloid formation of potato tubers
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1413
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Unit operations for generation of intact or unit kernels of sweet corn
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1290
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- Article
Ultrastructural changes during autolysis of red and white porcine muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1185
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- Article
Toxicological study of patulin in monkeys
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1229
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- Article
The poly-protein process: A new method for obtaining leaf protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1401, doi. 10.1111/j.1365-2621.1977.tb14508.x
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- Article
Testing two models for the temperature dependence of the heat inactivation rate of Bacillus stearothermophilus spores
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1251
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- Article
Temperature dependence of hydration rate and effect of hydration on the cooking rate of dry legumes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1299
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- Article
Storage stability of wheat based foods--A review
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1143
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Storage stability of peanut-based foods--A review
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1148
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Stimulation of Bacillus cereus growth by protein in cooked rice combinations
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1232, doi. 10.1111/j.1365-2621.1977.tb14468.x
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Starch gelatinization in cooked spaghetti
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1304
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- Article
Skim milk concentration for cheesemaking by alternative ultrafiltration procedures
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1359
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- Article
Recovery of formaldehyde from mechanically deboned turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1168, doi. 10.1111/j.1365-2621.1977.tb14452.x
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Quest for viruses associated with our food supply
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1253
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Quantitative determination of sorbic acid and sodium benzoate in citrus juice
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1220
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- Article
Quantitative analysis of vitamin A in cereal products by high speed liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1376
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- Article
Protein isolate from high-protein oats: preparation, composition andproperties
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1383
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- Article
Protein concentrates from wheat shorts, rice bran, and soy flour by extraction with cheese wheys
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1365
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- Article
Production and stability of aflatoxin, penicillic acid and patulin in several substrates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1222
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- Article
Processing effect on proximate composition and mineral content of meats of blue mussels (Mytilus edulis)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1153
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- Article
On the evaluation of B.E.T. constants from the B.E.T. isotherm equation
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1387
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- Article
Mineral and water-soluble vitamin content of rabbit-eye blueberries
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1311, doi. 10.1111/j.1365-2621.1977.tb14485.x
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- Article
Microstructure of egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1193
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Microbial quality of frozen comminuted turkey meat
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1344
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Maximum-likelihood estimation of 12D for inoculated packs
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1264, doi. 10.1111/j.1365-2621.1977.tb14475.x
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Low temperature air drying of carrot cubes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1294
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Limitation of spirit blue agar for detection of lipolytic microorganisms in egg products
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1402, doi. 10.1111/j.1365-2621.1977.tb14509.x
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- Article
Light and scanning electron microscope studies on dry beans: Intracellular gelatinization of starch in cotyledons of large lima beans (Phaseolus lunatus)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1208
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Light and scanning electron microscope studies on dry beans: Extracellular gelatinization of lima bean starch in water and a mixed salt solution
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1204, doi. 10.1111/j.1365-2621.1977.tb14460.x
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Influence of heat treatment on the quality of vegetables: Organoleptic quality
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1286, doi. 10.1111/j.1365-2621.1977.tb14479.x
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Factors affecting the storage stability of shredded lettuce
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1319
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Extraction of gossypol and oligosaccharides from oil-seed meals
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1218, doi. 10.1111/j.1365-2621.1977.tb14463.x
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External color as maturity index of mango
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1316
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Evaluation of the protein quality of single-cell protein produced from mesquite
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1247, doi. 10.1111/j.1365-2621.1977.tb14471.x
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Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1306, doi. 10.1111/j.1365-2621.1977.tb14484.x
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Estimation of digestibility of meat products containing extenders
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1404
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Enzymatic reduction of metmyoglobin in fish
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1156
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- Article
Effects of muscle and cookery method on palatability of beef from several breeds and breed crosses
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1322
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- Article
Effects of food antioxidants on prostaglandin biosynthesis
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1243
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- Article
Effect of water activity on disappearance of patulin and citrinin from grains
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1225
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- Article
Effect of vegetable oils on preferences for fried foodstuffs
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1380
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Effect of toasting on the nutritive value of bread
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1370, doi. 10.1111/j.1365-2621.1977.tb14500.x
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- Article
Effect of Pseudomonas fragi on the color of beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1176, doi. 10.1111/j.1365-2621.1977.tb14454.x
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- Article
Effect of oven conditions and sample treatment on water loss of dry cooked bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1325
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- Article
Effect of heat on the {beta}-carotene content of Nigerian palm oil
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1414, doi. 10.1111/j.1365-2621.1977.tb14515.x
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- Article
Effect of glucose on the bacterial spoilage of beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1172, doi. 10.1111/j.1365-2621.1977.tb14453.x
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Effect of formulation variables on sensory quality of spiced luncheon loaves
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1356, doi. 10.1111/j.1365-2621.1977.tb14496.x
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- Article
Effect of fat level and radappertization dose level on the quality of pork rolls
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1331
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Effect of brining and cooking procedure on tenderness of spent hens
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1347, doi. 10.1111/j.1365-2621.1977.tb14493.x
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Effect of acetone on color and microstructure of myoglobin characterized by reemission photometry and scanning electron microscopy
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1258
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