Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 1
Results: 74
Yield and comparison of nutritive and energy values, fatty acid and cholesterol content of raw and cooked chitterlings
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 182, doi. 10.1111/j.1365-2621.1978.tb09765.x
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Wettability and surface pressure of myoglobin treated with acetone
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 27
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Viscometric behavior of guava purees and concentrates
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 272, doi. 10.1111/j.1365-2621.1978.tb09791.x
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Use of a macerating pectic enzyme in apple nectar processing
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 260, doi. 10.1111/j.1365-2621.1978.tb09787.x
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Transportation and color maintenance of hanging beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 168
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Survival of clostridium sporogenes PO 3679 in home-canned tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 222
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- Article
Study on casein degradation by gamma-radiation induced mutant of lactobacillus bulgaricus
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 278, doi. 10.1111/j.1365-2621.1978.tb09794.x
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Studies on wheat starch and wheat flour model paste systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 52
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Structure and chemical composition of cranberry cell wall material
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 112, doi. 10.1111/j.1365-2621.1978.tb09747.x
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Stability of myoglobin to acetone treatment characterized by differential scanning calorimetry and resolubility in water
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 22
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- Article
Sensory properties of the aroma of beef cooked conventionally and bymicrowave radiation
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 145
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Sensory evaluations on tangerine-grapefruit juice blends
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 267
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Sensory and selected textural properties of pasta fortified with plant proteins and whey
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 231, doi. 10.1111/j.1365-2621.1978.tb09779.x
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Sedative activity of celery oil constituents
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 143
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- Article
Role of pectinesterase and polygalacturonase in the formation of woolliness in peaches
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 264, doi. 10.1111/j.1365-2621.1978.tb09788.x
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Relationship of selected beef carcass traits with meat palatability
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 152
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Quantitative assay of specific proteolytic activity in food protein hydrolyzates by single radial immunodiffusion
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 141
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Proteolytic enzymes and the functionality of chicken egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 279
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Production of corn and legume malts for use in home fermentation
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 205
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Press/cleave portioning and mechanical tenderization of beef top loins as affected by nutritional regime and biological type
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 165
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- Article
Postmortem biochemical changes in muscle properties in surf clam (Spisula solidissima)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 35, doi. 10.1111/j.1365-2621.1978.tb09730.x
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Physiochemical assessment of short term changes in the quality characteristics of stored instant navy bean powder
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 89
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- Article
Pectin content of lime and lemon peel as extracted by nitric acid
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 72
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Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 41
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- Article
On the application of Fick's law for the kinetic analysis of air drying of foods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 236
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Nutritional and sensory evaluation of mixtures of soybean (Glycine max, L.) and common bean (Phaseolus vulgaris, L.) for direct use as human food
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 208
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- Article
Nitrosamine formation in home-cooked bacon
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 276
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Microstructure of soybean protein aggregates and its relation to thephysical and textural properties of the curd
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 79
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Microbiological evaluation of ground beef containing mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 158
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Mathematical approach for the determination of dyes concentration inmixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 121
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Limitations of lead actate for separation of methanethiol and hydrogen sulfide from food systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 139
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- Article
Leucoanthocyanidin oxidation in kernel quality
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 128, doi. 10.1111/j.1365-2621.1978.tb09751.x
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Interaction of metal ions with lactose
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 93
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- Article
Influence of tumbing and sodium tripolyphosphate on salt and nitritedistribution in porcine muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 190
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Influence of thermal processing and cooking methods on naturally occurring residues of DDT and its metabolites in beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 172, doi. 10.1111/j.1365-2621.1978.tb09762.x
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Influence of animal age on the mechanical properties of restrained heat-treated collagenous tissue
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 178
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Improvement in the oxidative stability of pork by dietary supplementation of swine rations
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 193
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- Article
Identification of starch and protein components of green banana tissue by scanning electron microscopy and using selective stain for X-ray fluorescent microanalysis
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 116
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- Article
Host-paste viscostity and alpha-amylase susceptibility of hard red winter wheat flour
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 60
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- Article
Heating effects on bovine semitendinosus: Shear, muscle fiber measurements, and cooking losses
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 10
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Heating effects on bovine semitendinosus: Phase contrast microscopy and scanning electron microscopy
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 13
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Fructose-saccharin and xylitol-saccharin syngergism
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 251
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Fluorine content of teas consumed in Iran
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 274
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Finite element analysis of freezing processes in food-stuffs
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 239
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Factors affecting oxygen uptake in model systems used for investigating lipid peroxidation in meats
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 6, doi. 10.1111/j.1365-2621.1978.tb09723.x
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Extrusion and roll-cooking of corn-soy-whey mixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 225
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Evaluation of products made from citrus processing plant grading line rejects
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 257
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Effects of restraint during cooking on the shear properties of cooked meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 175, doi. 10.1111/j.1365-2621.1978.tb09763.x
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- Article
Effects of processing treatments on chemical and organoleptic properties of corned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 270
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- Article
Effects of postmortem storage conditions on myofibrillar ATPase activity of porcine red and white semitendinosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 17
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- Article