Works matching IS 00221147 AND DT 1980 AND VI 45 AND IP 4
Results: 94
Yield and palatability of hot processed, phosphate-injected pork
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 773
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- Article
Vitamin retention in cooked, chilled, and reheated potatoes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 814, doi. 10.1111/j.1365-2621.1980.tb07456.x
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Vitamin B{sub}6 and niacin contents of broiler meat of different strains, sexes, and production regions
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 898, doi. 10.1111/j.1365-2621.1980.tb07474.x
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Use of spectral search for identification of the volatiles in a synthetic meat flavor system
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1078
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Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 969
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Thermal degradation and leaching of vitamin C in green peas during processing
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 995
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Temperature dependence of sensory quality changes during thermal processing
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 836, doi. 10.1111/j.1365-2621.1980.tb07461.x
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Storage stability of {alpha}-tocopherol in a dehydrated model food system containing no fat
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1015, doi. 10.1111/j.1365-2621.1980.tb07501.x
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Storage characteristics of wholesale and retail cuts from electrically stimulated lamb carcasses
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1101
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Solvent extraction of anthocyanins from wine pomace
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1099, doi. 10.1111/j.1365-2621.1980.tb07534.x
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Solubility and in vitro digestibility of soy flours, concentrates, and isolates
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 931
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- Article
Simulation of the thermal properties of cream style corn
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 840, doi. 10.1111/j.1365-2621.1980.tb07462.x
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- Article
Separation of a soy-spun fiber, egg albumen, and wheat gluten blend by sodium dodecyl sulfate gel electrophoresis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 958
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- Article
Sensitivity of some common food-borne bacteria to the spices sage, rosemary, and all-spice
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1042
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- Article
Role of nitrite in cured meat flavor: Sensory analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 885
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Role of nitrite in cured meat flavor: Chemical analysis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 889
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- Article
Role of nitrite in cured meat flavor: Antioxidant role of nitrite
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 893
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- Article
Relationships of spectrophotometric reflectance measurements to beefmuscle visual color
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1052
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Quantitative determination of low-salt soluble protein patterns of bovine muscles cooked at different temperatures, by sodium dodecyl sulfate-polyacrylamide gel electrophoresis
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 901
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Quality differences in simulated kosher and conventionally processedchicken
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 760
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Presentation order bias in consumer preference studies of sponge cakes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1073, doi. 10.1111/j.1365-2621.1980.tb07520.x
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Preparation of a quick-cooking brown rice product using a centrifugal fluidized bed drier
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1080
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- Article
Prediction of water activity of aqueous solutions in connection withintermediate moisture foods: Experimental investigation of the aw lowering behavior of sodium lactate and some related compounds
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 802, doi. 10.1111/j.1365-2621.1980.tb07453.x
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Pipe transportation of minced fish paste
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 844, doi. 10.1111/j.1365-2621.1980.tb07463.x
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Pilot scale preparation of protein concentrates from wheat millrun and wheat shorts using a wet alkaline process
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 860
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Physical, chemical, sensory, and microbiological properties and shelf life of PSE and normal pork chops
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 786, doi. 10.1111/j.1365-2621.1980.tb07449.x
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Peroxides as a source of error in the quantitative determination of monocarbonyls in cheese
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1058
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Performance of bacterial spores in a carrier system in measuring theFo-value delivered to cans of food heated in a Steritort
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 940, doi. 10.1111/j.1365-2621.1980.tb07483.x
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Optimal sterilization temperatures for flat containers
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 848, doi. 10.1111/j.1365-2621.1980.tb07464.x
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Occurrence of 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone in acid hydrolyzed soy protein
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1096
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- Article
Nutritional stability of corn-soy-milk blends after dry heating to destroy Salmonellae
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 975
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Migration of indirect food additives: A physical chemical approach
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1008
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Measurement of hydrogen production in the rat as an indicator of flatulence activity
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1012, doi. 10.1111/j.1365-2621.1980.tb07500.x
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Lysosomal enzyme distribution in electrically stimulated ovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1097
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Lead uptake of grapefruit juices stored in cans as determined by flameless atomic absorption spectroscopy
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 965, doi. 10.1111/j.1365-2621.1980.tb07488.x
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Kinetics of thermal degradation of methyltetrahydrofolic acid
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1019
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Isolation and chemical evaluation of protein from clam wash water
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1040
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Instrumental for texture of small curd cottage cheese and comparisonto sensory evaluation
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 798
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Instrumental flavor analysis of meat products containing cottonseed proteins
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 912
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Influence of salt addition on tenderness of hot boned pork, chicken,turkey, and beef rolls
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1062, doi. 10.1111/j.1365-2621.1980.tb07515.x
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Influence of processing methodology on quality attributes of canned dry beans
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 821
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- Article
Influence of generation temperature on the chemical composition, antioxidative, and antimicrobial effects of wood smoke
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 999, doi. 10.1111/j.1365-2621.1980.tb07497.x
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Influence of defatting and toasting on binding and processing characteristics of peanut flours utilized in snack-type peanut chips
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 831
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- Article
Influence of acid related manufacturing practices on the properties of cottage cheese curd
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 794
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- Article
Inactivation of Bartlett pear polyphenol oxidase with heat in the presence of ascorbic acid
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 1090
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- Article
Identification of colors causing pigments in biscuits containing cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 953, doi. 10.1111/j.1365-2621.1980.tb07485.x
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- Article
Heating characteristics of condensed cream of celery soup in a Steritort: Heat penetration and spore count reduction
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 869
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- Article
Growth and competitive nature of Yersinia enterocolitica in whole milk
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 972
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Fragmentation procedure for bovine longissimus muscle as an index ofcooked steak tenderness
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 880
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Formulation and sensory evaluation of a fruit punch containing watermelon juice
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 809
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