Works matching IS 00221147 AND DT 1979 AND VI 44 AND IP 3
Results: 75
Water-soluble products from patulin during alcoholic fermentation ofapple juice
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 788
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- Article
Zinc interference with copper, iron and manganese in young Japanese quail
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 738
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- Article
Vitamin B{sub}1{sub}2 and ascorbic acid in Kimchi inoculated with Propionibacterium freudenreichii ss. shermanii
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 873
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- Article
Vitamin analysis by microbial and protozoan organisms: response to food preservatives and neutralization salts
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 723
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- Article
Use of graphic linear scales to measure rates of staling in beer
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 901, doi. 10.1111/j.1365-2621.1979.tb08531.x
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- Article
Thermal destruction of folacin: Effect of pH and buffer ions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 717, doi. 10.1111/j.1365-2621.1979.tb08483.x
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- Article
Thermal destruction of folacin: Effect of ascorbic acid, oxygen and temperature
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 713
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- Article
Textural deterioration of red hake and haddock muscle in frozen storage as related to chemical parameters and changes in the myofibrillarproteins
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 661
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- Article
Sweetness of lactulose relative to sucrose
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 813
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- Article
Sweet corn: Varietal and developmental differences in amino acid content and composition of grain
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 836
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- Article
Stability of refrigerated mullet sausage
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 883
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- Article
Sensory properties of high fructose corn syrup ice cream formulations
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 810, doi. 10.1111/j.1365-2621.1979.tb08508.x
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- Article
Sonication effect on potato starch and sweet potato powder
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 801
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- Article
Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter-type emulsions
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 668
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- Article
Shelf-life and quality characteristics of poultry parts dipped in potassium sorbate
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 863, doi. 10.1111/j.1365-2621.1979.tb08522.x
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- Article
Sensory quality of cucumbers before and after brining
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 847, doi. 10.1111/j.1365-2621.1979.tb08517.x
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- Article
Sporulation of Clostridium perfringens in meats supplemented with soy materials
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 755, doi. 10.1111/j.1365-2621.1979.tb08493.x
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- Article
Salt concentration, pH and flour concentration effects on nitrogen solubility and emulsifying properties of peanut flour
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 765, doi. 10.1111/j.1365-2621.1979.tb08496.x
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- Article
Retention and stability of volatile sulfur-containing compounds in chicken meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 652
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- Article
Relative sweetness of fructose and sucrose in model solutions, lemonbeverages and white cake
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 748
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- Publication type:
- Article
Relationship between methylmercury and total mercury in blue crabs (Callinectes sapidus)
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 920
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- Article
Quality of boneless dry-cured ham produced with or without nitrate, netting or potassium sorbate
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 914
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- Article
Protein quality of mechanically processed (species) product and boneresidue
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 690, doi. 10.1111/j.1365-2621.1979.tb08477.x
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- Article
Production of textured vegetable protein from cottonseed flours
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 826
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- Article
Production of precooked corn flours for Arepa making using an extrusion cooker
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 816
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- Publication type:
- Article
Prevention of toughness of chicken breasts muscle cut immediately after slaughter by control of pH decline
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 857, doi. 10.1111/j.1365-2621.1979.tb08520.x
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- Article
Preparation of yeast protein isolate with low nucleic acid by succinylation
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 633, doi. 10.1111/j.1365-2621.1979.tb08464.x
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- Article
Preparation of a shelf-stable, intermediate moisture food product from muscadine grape skins
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 854, doi. 10.1111/j.1365-2621.1979.tb08519.x
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- Article
Premiums and coupons as a potential source of objectionable flavor in cereal products
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 850
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- Article
Preliminary identification of volatile flavor compounds in the neutral fraction of roast beef
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 639
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- Article
Peanut-fortified food blends
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 820
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- Article
Pasting behavior of rice: a new method of viscography
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 797, doi. 10.1111/j.1365-2621.1979.tb08504.x
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- Article
Orange pyruvate decarboxylase: Isolation and mechanisation studies
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 777
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Optimization of a lactose hydrolysis process
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 896
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- Article
Ion-exchange chromatography and electrophoresis of egg yolk proteins
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 656
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- Article
Inhibition of Staphylococcus aureus growth by combinations of buylated hydroxyanisole, sodium chloride, and pH
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 710
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- Publication type:
- Article
Heating characteristics of cream-style corn processed in a steritort: Effects of headspace, reel speed and consistency
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 831
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- Publication type:
- Article
Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flour
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 770, doi. 10.1111/j.1365-2621.1979.tb08497.x
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- Article
Influence of moist heat on solubility and emulsification properties of soy and peanut flours
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 774
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- Publication type:
- Article
Influence of electrical stimulation on certain characteristics of heavy-weight beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 911, doi. 10.1111/j.1365-2621.1979.tb08533.x
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- Article
Influence of dietary fiber on the growth and protein metabolism of the rat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 745, doi. 10.1111/j.1365-2621.1979.tb08490.x
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- Publication type:
- Article
Influence of pH on the binding of copper, zinc and iron in six fibersources
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 752, doi. 10.1111/j.1365-2621.1979.tb08492.x
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- Article
Heat inactivation of peroxidase in corn-on-the-cob
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 785
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- Article
Gas chromatographic characterization of sages of various geographic origins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 758, doi. 10.1111/j.1365-2621.1979.tb08494.x
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- Article
Frozen concentrated cultures of Kluyveromyces Fragilis
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 696, doi. 10.1111/j.1365-2621.1979.tb08479.x
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- Article
Fluorescence changes resulting from methemoglobin and fatty-acid interaction
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 685
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- Article
Fatty and amino acid composition of salted mullet roe
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 676
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- Article
Fat cell rupture in a comminuted meat batter as a determinative factor of heat stability
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 693, doi. 10.1111/j.1365-2621.1979.tb08478.x
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- Article
Factors affecting the threshold of methyl and ethyl oleate emulsionsin raisins and raisin paste
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 782, doi. 10.1111/j.1365-2621.1979.tb08500.x
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- Article
Evaluation of a fluorometric technique for quantitative determination of soy flour in meat-soy blends
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 763
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- Publication type:
- Article