Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 2
Results: 66
Utilization of rapeseed meal in sauce production
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 200
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- Article
Total plate and coliform counts for fast food service sandwiches
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 262
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- Article
Tobacco as a potential food source and smoke material: Nutritional evaluation of tobacco leaf protein
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 320, doi. 10.1111/j.1365-2621.1980.tb02605.x
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Theobromine and caffeine content of chocolate products
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 314
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- Article
Textural properties of cottonseed proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 377, doi. 10.1111/j.1365-2621.1980.tb02619.x
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Suspension stability of Illinois soybean beverage
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 242
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- Article
Staphylococcal enterotoxin B production in hard-boiled eggs
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 307, doi. 10.1111/j.1365-2621.1980.tb02601.x
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- Article
Shelf-life studies on carbon dioxide packaged finfish from the Gulf of Mexico
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 157, doi. 10.1111/j.1365-2621.1980.tb02566.x
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Retail appearance of electrically stimulated beef
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 171, doi. 10.1111/j.1365-2621.1980.tb02569.x
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Protein content and amino acid composition of protein of seeds from tomatoes at various stages of ripeness
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 228, doi. 10.1111/j.1365-2621.1980.tb02582.x
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Pressure-heat treatment of meat: Effect of prior aging treatments onshear properties
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 276, doi. 10.1111/j.1365-2621.1980.tb02595.x
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Rating and ranking procedures for short-cut signal detection multiple difference tests
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 392, doi. 10.1111/j.1365-2621.1980.tb02624.x
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- Article
Quality characteristics of high-moisture pecans stored at refrigeration temperatures
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 255, doi. 10.1111/j.1365-2621.1980.tb02589.x
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- Article
Purification of commerical grape pigment
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 297, doi. 10.1111/j.1365-2621.1980.tb02600.x
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- Article
Recovery of Salmonella from milk chocolate using a chemically defined medium and five nondefined broths
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 310, doi. 10.1111/j.1365-2621.1980.tb02602.x
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Recovery of lactose from aqueous solutions: Precipitation with calcium hydroxide and sodium hydroxide
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 362
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Postmortem invasion of muscle food by a proteolytic bacterium
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 293
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Physical, chemical, and palatability traits of raw and precooked ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 168
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Oxidative rancidity in stored ground turkey and beef
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 274
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- Article
Organic flocculants speed spent pickle curing brine recycling
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 402, doi. 10.1111/j.1365-2621.1980.tb02629.x
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Occurrence and formation of damascenone, trans-2,6,6-trimethyl-1-crotonyl-cyclohexa-1,3-diene, in alcoholic beverages
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 396
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- Article
Nutritive value of triticale and the effect of its supplementation to wheat and Bengal gram (Cicer arientinum) flour
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 328
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Nutritional evaluation (PER) of isolated soybean protein and combinations of food proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 323, doi. 10.1111/j.1365-2621.1980.tb02606.x
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Monitoring the damping characteristics of liquid foods in cylindrical containers
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 204
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Macaroni supplemented with lupin and defatted soybean flours
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 404, doi. 10.1111/j.1365-2621.1980.tb02630.x
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Low temperature roasting of thawed or frozen pork loins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 178
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Laboratory food extrusion--The design of a horizontally split barrel
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 224
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Influence of sorbic acid on viability and ATP content of conidia of Aspergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 375, doi. 10.1111/j.1365-2621.1980.tb02618.x
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Heat processing of spent brewer's yeast
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 182, doi. 10.1111/j.1365-2621.1980.tb02572.x
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Effects of grinding and mechanical desinewing in the manufacture of beef patties using conventionally chilled and hot boned rapidly chilled mature beef
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 163
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- Article
Functioning potential of soy, cottonseed and peanut protein isolatesproduced by industrial membrane systems
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 236
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Flavor and texture of preserved intact sweet corn: Comparison with cut sweet corn and storage tests
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 221
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- Article
Factors influencing fungal quality of pecans stored at refrigerationtemperatures
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 251, doi. 10.1111/j.1365-2621.1980.tb02588.x
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- Article
Enzymatic browning of peaches: Effect of gibberellic acid and ethephon on phenolic compounds and polyphenoloxidase activity
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 341
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- Article
Growth suppression of Pseudomonads by glucose utilization
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 349, doi. 10.1111/j.1365-2621.1980.tb02612.x
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- Article
Effect of vacuum and mixing time on the extractability and functionality of pre- and postrigor beef
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 283
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- Article
Effect of sodium chloride on residual nitrite
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 267, doi. 10.1111/j.1365-2621.1980.tb02592.x
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Effect of heat treatment on the quality of cooked carrots
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 239
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- Article
Effect of germination, cooking, and canning on phosphorus and phytate retention in dry beans
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 406, doi. 10.1111/j.1365-2621.1980.tb02631.x
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- Article
Effect of frozen storage and protective wrap upon the cooking losses, palatability, and rancidity of fresh and cured pork cuts
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 187, doi. 10.1111/j.1365-2621.1980.tb02573.x
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- Article
Effect of freeze damage on soybean quality and storage stability
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 208
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- Article
Effect of fill weight on the F-value delivered to two styles of green beans processed in a sterilmatic retort
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 217
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- Article
Effect of curring ingredients, skinning, and boning on yield, quality, and microflora of country hams
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 174
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- Article
Diffusivity of starchy endosperm and bran of fresh and rewetted rice
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 356
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Development and evaluation of an extrusion-texturized peanut protein
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 246
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- Article
Determination of staphylococcal enterotoxins A and B in various foodextracts, using staphylococcal cells containing protein A
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 400, doi. 10.1111/j.1365-2621.1980.tb02628.x
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Determination of solanine in tomato cultivars
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 386
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- Article
Debittering of skim milk hydrolysates by adsorption for incorporation into acidic beverages
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 331
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Data analysis of sensory scores. Evaluation of panelists and wine score cards
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 213
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Cooking methods for elimination of Salmonella typhimurium experimental surface contaminant from rare dry-roasted beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 270, doi. 10.1111/j.1365-2621.1980.tb02593.x
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- Article