Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 1
Results: 86
Vinylchloride sorption by dry casein particles: Mechanistic considerations
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 59
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- Article
Vacuum aging, display and level of nutrition effects on beef quality
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 140
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- Article
Use of two rapid A-1 methods for the recovery of fecal coliforms andEscherichia coli from selected food types
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 289, doi. 10.1111/j.1365-2621.1979.tb10065.x
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- Article
Use of protein dye-binding values as indicators of the "chemical age" of conventionally made cheddar cheese and hydrolyzed-lactose cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 304
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- Article
Short-cut signal detection measures for sensory analysis
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 302, doi. 10.1111/j.1365-2621.1979.tb10071.x
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- Article
Technological studies on ocean pout, an unexploited fish species, for direct human comsumption
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 164
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- Article
Saltine cracker flavor: Preparing a mixture to enhance cracker flavor
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 269
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- Article
Spectral studies on the role of ionizing radiation in color changes of radappertized beef
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 25
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- Article
Sorption of vinylchloride by selected food constitutents
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 56
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- Article
Thermal conductivity of apples as a function of moisture content
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 198, doi. 10.1111/j.1365-2621.1979.tb10040.x
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- Article
Sensory evaluation of geosmin in juice made from cooked beets
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 79
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- Article
Studies of coconut protein and its enzyme activities
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 62
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- Article
Response of mouse intestinal microflora to dietary cellulose, starchand sucrose
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 308
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- Article
Protein dispersibility and emulsion characteristics of four soy products
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 93, doi. 10.1111/j.1365-2621.1979.tb10014.x
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- Article
Production and characterization of {beta}-galactosidase from Aspergillus oryzae
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 100, doi. 10.1111/j.1365-2621.1979.tb10016.x
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- Article
Potential application of microbial antagonism to extented storage stability of a flesh type food
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 43
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- Article
Pitting in canned green beans: Effect of cultural practices, tin coating, vacuum, corrosion accelerators, and storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 241, doi. 10.1111/j.1365-2621.1979.tb10051.x
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- Article
Off-flavors in meat and fish--A review
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 12, doi. 10.1111/j.1365-2621.1979.tb09994.x
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- Article
Nutritive quality of fermented cowpeas (Vigna sinensis) and chickpeas (Cicer aristinum)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 234, doi. 10.1111/j.1365-2621.1979.tb10049.x
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- Article
Morphology of bacon and its possible role in formation of nitrosamines
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 306
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- Article
Microbiological evaluation of precooked beef patties containing soy protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 154, doi. 10.1111/j.1365-2621.1979.tb10030.x
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- Article
Microbiological condition of broilers as influenced by vacuum and carbon dioxide in bulk shipping packs
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 134
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- Article
Macaroni enrichment with dairy-based protein sources
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 296
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- Article
Loss of supplemental lysine and threonine during the baking of bread
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 271, doi. 10.1111/j.1365-2621.1979.tb10060.x
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- Article
Lipid oxidation in bologna containing mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 151
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- Article
Lipid constituents of black walnut kernels
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 266, doi. 10.1111/j.1365-2621.1979.tb10058.x
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Kinetics of water vapor desorption from apples
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 193
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- Article
Kinetics of available lysine losses in a soy protein isolate: Confirmation of the transition phase by protein efficiency ratio tests
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 294
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- Article
Iron binding by wheat gluten soy isolate, zein, albumen, and casein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 104
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- Article
Intracellular concentrations of cAMP and cGMP in an aflatoxigenic strain of Aspergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 116
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- Article
Influence of pressurization on binding strength of turkey meat rollsstuffed in membrane casings
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 298
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- Article
Improving the efficiency of chemical sanitizers used in bulk storagetanks
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 251, doi. 10.1111/j.1365-2621.1979.tb10054.x
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Home canning of food: Risks resulting from errors in processing
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 226, doi. 10.1111/j.1365-2621.1979.tb10048.x
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High performance liquid chromatographic analysis of B-vitamins in rice and rice products
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 263, doi. 10.1111/j.1365-2621.1979.tb10057.x
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Heating of canned food in fluidized silica sand
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 237
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- Article
Heat-induced changes in myofibrillar proteins of bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 22, doi. 10.1111/j.1365-2621.1979.tb09995.x
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- Article
Heat resistance of nonproteolytic Clostridium botulinum type F in phosphate buffer and crabmeat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 108
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- Article
Growth requirements and thermal resistance of fungi belonging to thegenus Byssochlamys
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 118
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- Article
Growth and control of halophilic microorganisms in salt minced fish
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 47, doi. 10.1111/j.1365-2621.1979.tb10000.x
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- Article
Fractionation of grape tannins by affinity chromatography and partial characterization of the fractions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 87
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- Article
Folacin content of microwave and conventionally cooked frozen vegetables
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 286, doi. 10.1111/j.1365-2621.1979.tb10064.x
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- Article
Fate of lycopene in dehydrated tomato products: Carotenoid isomerization in a food system
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 84
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- Article
Factors influencing the flavor of muscle foods
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 1, doi. 10.1111/j.1365-2621.1979.tb09992.x
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- Article
Elevated conditioning temperature effects on beef carcasses from four nutritional regimes
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 158, doi. 10.1111/j.1365-2621.1979.tb10031.x
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- Article
Efficiency studies of a continuous diffusion apparatus for the recovery of betalaines from the red table beet
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 208
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- Article
Effects of maturity, soaking treatment and cooking method on the quality and mineral content of Southern peas
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 220
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- Article
Effects of cooking and of frozen storage on the cholesterol content of selected shellfish
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 314, doi. 10.1111/j.1365-2621.1979.tb10077.x
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- Article
Effect of phosphates on the physicochemical characteristics of freeze-dried shrimp
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 177, doi. 10.1111/j.1365-2621.1979.tb10035.x
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Effect of packaging methods on the sensory characteristics of frozenand stored cow beef
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 146
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- Article
Effect of milk albuminate and other sausage binders on tensile strength of liver sausage
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 300
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- Article