Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 3
Results: 101
Use of protected lipid supplement to modify the flavor of mutton
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 874, doi. 10.1111/j.1365-2621.1978.tb02444.x
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- Article
Tyramine in fermented sausages: Factors affecting formation of tyramine and tyrosine decarboxylase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 689
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- Article
Thiamine content and palatability of quick breads made with soy-egg flours
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1010
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- Article
The light scattering properties of foods
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 916, doi. 10.1111/j.1365-2621.1978.tb02455.x
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- Article
Texturized soy protein in beef loaves: Cooking Losses, flavor, juiciness and chemical composition
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 830
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- Article
Texturized cottonseed and soy flours: A microscopic analysis
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 767
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- Article
Textural properties of amylose sponges
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1006
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- Article
Stability of alpha and gamma tocopherol: FE 3 and CU 2 interactions
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 797
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- Article
Temporary anoxia as a means of preventing sugar accumulation in potato tubers during storage at 4 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 706
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- Article
Susceptibility of pickling cucumbers to bloater damage by carbonation
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 892, doi. 10.1111/j.1365-2621.1978.tb02449.x
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- Article
Surface texturization of extruded and preformed potato products by athree-step, dry-steam dry process
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 904
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- Article
Storage of U.S. grade AA maple syrup in the retail package
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1002
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- Article
Textural changes in canned apricots in the presence of mold polygalacturonase
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 713, doi. 10.1111/j.1365-2621.1978.tb02400.x
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- Article
Some rheological properties of a cheese-like product prepared by direct acidification
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 948
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- Article
Simple methods for extending the shelf life of soy curd (tofu) in tropical areas
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 969, doi. 10.1111/j.1365-2621.1978.tb02464.x
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- Article
Shear force measurements on cooked meat from sheep of various ages
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1038
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- Article
Sensory qualities of selected canned foods subjected to short term storage
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 944, doi. 10.1111/j.1365-2621.1978.tb02459.x
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- Article
Sensory characteristics and microbiological evaluation of stored mechanically tenderized beef semimembranosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 670, doi. 10.1111/j.1365-2621.1978.tb02389.x
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- Article
Sardine-like products from Lake Michigan alewives (Alosa pseudoharengus)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 810
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- Article
Safflower protein isolates: Influence of recovery conditions upon composition, yield and protein quality
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 964, doi. 10.1111/j.1365-2621.1978.tb02463.x
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- Article
Riboflavin and thiamine retention in frozen beef-soy patties and frozen fried chicken heated by methods used in food service operations
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1024
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- Article
Rheological properties of spinnability of single-cell protein/additive mixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 772
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- Article
Relationship of water activity to moisture content in tree nuts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 754, doi. 10.1111/j.1365-2621.1978.tb02410.x
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- Article
Quality characteristics of Bobwhite quail scalded at different timesand temperatures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 870
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Quality and processing attributes of selected jalapeno pepper cultivars
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 885
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- Article
Purification and characterization of endopolygalacturonase from Rhizopus arrhizus
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 721, doi. 10.1111/j.1365-2621.1978.tb02402.x
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- Article
Protein efficiency ratio and levels of selected nutrient in mechanically deboned poultry meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 864
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- Article
Production of glucose from tapioca (cassava starch) and farinha de mandioca (cassava meal)
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1012, doi. 10.1111/j.1365-2621.1978.tb02474.x
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- Article
Prevention of post storage greening in table stock potato tubers by application of surfactants and adjuvants
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 900, doi. 10.1111/j.1365-2621.1978.tb02451.x
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- Article
Postmortem aging of bovine muscle: A comparison of two preparation techniques for electron microscopy
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 680
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- Article
Postmortem aging of beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 823, doi. 10.1111/j.1365-2621.1978.tb02430.x
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- Article
Pigments of miracle fruit, Synsepalum dulcificum, Schum, as potential food colorant
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 908, doi. 10.1111/j.1365-2621.1978.tb02453.x
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- Article
Nutritional evaluation of blended foods made with a low cost extruder cooker
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 912
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- Article
Morphological, ultrastructural and rheological evaluation of soy andcottonseed flours texturized by extrusion and nonextrusion processing
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 973
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- Article
Moisture sorption isotherms of coffee products
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1026, doi. 10.1111/j.1365-2621.1978.tb02479.x
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- Article
Microstructural comparison of three commercial frankfurters
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 845, doi. 10.1111/j.1365-2621.1978.tb02436.x
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- Article
Microscopic structure of textured cottonseed flour blends
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 775
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- Article
Microbiological and sanitizer analysis of water used for cooling containers of food in commercial canning factories in Minnesota and Wisconsin
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 954, doi. 10.1111/j.1365-2621.1978.tb02462.x
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- Article
Method for the measurement of phenols associated with the smoky hammy flavor defect of cocoa beans and chocolate liquor
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 743
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- Article
Mechanical fish deboners: Influence of various perforation sizes on bone content and texture of minced fish flesh
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 807, doi. 10.1111/j.1365-2621.1978.tb02426.x
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- Article
Liquid nitrogen exposure as an alternative means of chilling poultry
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1036
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- Article
Isolation and characterization of catalase from papaya
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 989
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- Article
Inhibition of glycoalkaloid formation in potato tubers by the sproutinhibitor, maleic hydrazide
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1033
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- Publication type:
- Article
Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 853
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- Publication type:
- Article
Influence of short term tumbling, salt and phosphate on cured cannedpork
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 878
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- Article
Influence of para hydroxybenzoic acid esters on the growth and toxinproduction of Clostridium botulinum 10755A
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 787, doi. 10.1111/j.1365-2621.1978.tb02419.x
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- Publication type:
- Article
Influence of liquid nitrogen, liquid carbon dioxide and mechanical freezing on sensory properties of ground beef patties
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 842, doi. 10.1111/j.1365-2621.1978.tb02435.x
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- Article
Influence of cellular membrane permeability on drying behavior
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 926
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- Article
Histamine in sauerkraut
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 1030, doi. 10.1111/j.1365-2621.1978.tb02481.x
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- Article
Ground beef exposed to radiant energy: Effects of fat and BHA on color
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 827
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- Article