Works matching IS 00221147 AND DT 1978 AND VI 43 AND IP 5
Results: 75
Vitamin composition of freshly harvested and stored potatoes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1566
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Vitamin assay by microbial and protozoan organisms: Response to vitamin concentration, incubation time and assay vessel size
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1418, doi. 10.1111/j.1365-2621.1978.tb02509.x
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Thermally induced gelation of the 12S rapeseed glycoprotein
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1481, doi. 10.1111/j.1365-2621.1978.tb02524.x
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Sweetening of soft drinks with mixtures of sugars and saccharin
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1580
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Sweetening of coffee and tea with fructose-saccharin mixtures
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1577
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- Article
Structural changes in electrically stimulated beef muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1606, doi. 10.1111/j.1365-2621.1978.tb02553.x
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Staphylococcal enterotoxin and nuclease production in foams
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1628
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Stability of concord grape (V. labrusca) anthrocyanins in model systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1448
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Some effects of different phosphate compounds on iron and calcium absorption
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1473
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Some comments on the estimation of sensory threshold by Kaerber and Scoville methods
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1632, doi. 10.1111/j.1365-2621.1978.tb02563.x
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Separation of aldoses and ketoses by organic resins having primary amine moieties
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1620
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- Article
Sensory evaluation of betanine and concentrated beet juice
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1624, doi. 10.1111/j.1365-2621.1978.tb02559.x
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Scanning electron microscopy studies on starch granules of red kidney beans and bean sprouts
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1405
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- Article
Saccharides in proso and foxtail millets
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1978.tb02505.x
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- Article
Retention of synthetic phenolic antioxidants in model freeze-dried food systems
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1457
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- Article
Relationship of thyroid activity to distribution of fat in rabbit carcasses
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1397
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Rapid detection of salmonellae in foods by membrane filter-disc immunoimmobilization technique
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1444
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- Article
Protein quality of a whole corn/whole soybean mixture processed by asimple extrusion cooker
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1563
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- Article
Protein extraction from meat and the postmortem permeability of muscle fibers
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1382, doi. 10.1111/j.1365-2621.1978.tb02496.x
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Protein efficiency ratio (PER) of combination ham containing isolated soy proteins
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1608
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Protein composition of seeds of Lupinus albus
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1409
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- Article
Properties of restructured pork product as influenced by meat particle size, temperature and comminution method
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1535
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- Article
Properties of ogi powders made from normal, fortified and opaque-2 corn
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1571
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Predicting protein efficiency ratio by the chemical determination ofconnective tissue content in meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1359
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Phytosterol biosynthesis in ripening tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1424
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Peeling aids and their application to caustic peeling of tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1626
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- Article
Patulin production during storage of blackcurrant, blueberry and strawberry jams inoculated with Penicillium expansum mold
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1427
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- Article
Objective measurement of texture in ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1510, doi. 10.1111/j.1365-2621.1978.tb02531.x
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Isolation and characterization of polyphenolic compounds in cranberries
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1402
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Influence of butterfat content on methyl ketone retention during spray drying as determined by high pressure liquid chromatography of 2,4-dinitrophenylhydrazones
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1494
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- Article
Lipid-soluble carbonyl components of ovine adipose tissue
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1379, doi. 10.1111/j.1365-2621.1978.tb02495.x
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Lipid oxidation in mechanically deboned red meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1375
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Laxation and serum cholesterol in rats fed plant fibers
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1470
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Minor fatty acids from pecan kernel lipids
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1614, doi. 10.1111/j.1365-2621.1978.tb02506.x
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Magnesium content of selected foods
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1610, doi. 10.1111/j.1365-2621.1978.tb02555.x
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Increasing shelf life by carbon dioxide treatment and low temperature storage of bulk pack fresh chickens packaged in nylon/surlyn film
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1519, doi. 10.1111/j.1365-2621.1978.tb02533.x
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Improving quality of bird chiller water for recycling by diatomaceous earth filtration and chlorination
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1528, doi. 10.1111/j.1365-2621.1978.tb02535.x
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Implications of the rice kernel structure in storage, marketing, andprocessing: A review
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1538
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Immobilization of pepsin in active form in paraffin wax
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1616
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Hydrophobic chromatography: Debittering protein hydrolysates
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1491
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Functional properties of hydrolyzed lactose: Relative sweetness
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1575, doi. 10.1111/j.1365-2621.1978.tb02546.x
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Functional characterization of protein stabilized emulsions: Standardized emulsifying procedure
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1553
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Functional characterization of protein stabilized emulsions: Creaming stability
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1559, doi. 10.1111/j.1365-2621.1978.tb02542.x
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- Article
Factors affecting inhibition of Clostridium botulinum in cured meats
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1371, doi. 10.1111/j.1365-2621.1978.tb02493.x
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- Article
Evaluation of injured commercial potato samples for total glvcoalkaloid content
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1617
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- Article
Evaluation of cheese texture
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1600, doi. 10.1111/j.1365-2621.1978.tb02552.x
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- Article
Evaluation of broiler necks flumed with diatomaceous earth filtered chiller water
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1532
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- Article
Ethanol inhibition of Staphylococcus aureus at limited water activity
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1467
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- Article
Enrichment of home-prepared tortillas made from germinated corn
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1630
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- Article
Effects of heating methods on protein nutritional value of five fresh or frozen prepared food products
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1543, doi. 10.1111/j.1365-2621.1978.tb02539.x
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- Article