Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 2
Results: 91
Use of mechanically separated spleen in frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 357
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- Article
Thermal degradation kinetics of pyridoxine hydrochloride in dehydrated model food systems
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 555
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- Article
Studies on trypsin and chymotrypsin inhibitory activities, hemagglutinating activity, and sugars in the Great Northern beans (Phaseolus vulgaris L.)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 626
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Sensory, Physical, and cooking characteristics of bacon processed with varying levels of sodium nitrite and potassium sorbate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 321
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- Article
Sensory textural properties of stabilized ice cream
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 399, doi. 10.1111/j.1365-2621.1981.tb04870.x
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Sensory analysis of taste-active components in the extract of boiledsnow crab meat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 479, doi. 10.1111/j.1365-2621.1981.tb04890.x
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Selected quality factors and sensory attributes of cured ham as influenced by different phosphate blends
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 317, doi. 10.1111/j.1365-2621.1981.tb04852.x
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- Article
Safety of low gossypol cottonseed kernels
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 593, doi. 10.1111/j.1365-2621.1981.tb04918.x
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Relationship of chewing sounds to judgments of food crispness
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 574
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- Article
Regulation of aflatoxin biosynthesis: Induction of aflatoxin production by various carbohydrates
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 633, doi. 10.1111/j.1365-2621.1981.tb04928.x
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Protein nutritional quality of air classified potato fractions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 540, doi. 10.1111/j.1365-2621.1981.tb04905.x
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Properties of broad bean lipoxygenase
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 622
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Production of soy isolates by ultrafiltration: Factors affecting yield and composition
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 367
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- Article
Production of oil and protein food products from raw peanuts by aqueous extraction and ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 391, doi. 10.1111/j.1365-2621.1981.tb04868.x
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Production and isolation of an antibiotic from Monascus purpureus and its relationship to pigment production
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 589
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- Article
Production and evaluation of pea protein isolate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 364
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- Article
Prevention of the green-gray discoloration in cooked liquid whole eggs
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 328, doi. 10.1111/j.1365-2621.1981.tb04854.x
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Predicting concentrations of individual sugars in dry mixtures by near-infrared reflectance spectroscopy
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 531, doi. 10.1111/j.1365-2621.1981.tb04903.x
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Potential fallacy of correlating hedonic responses with physical andchemical measurements
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 583
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- Article
Phosphorous levels in peeled and deveined shrimp treated with sodiumtripolyphosphate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 350
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- Article
Penetration of sodium tripolyphosphate into fresh and prefrozen peeled and deveined shrimp
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 344
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- Article
Peanut hull flour as a potential source of dietary fiber
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 445
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- Article
Optimization of cell disruption for alfalfa leaf protein concentrate(PRO-XAN) production
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 383
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Optical properties of instant tea and coffee solutions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 519
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Nutritive quality of fermented sorghum
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 652
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Nutritional analysis of Puget Sound bull kelp (Nereocystis leutkeana)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 494
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Nitrosamines in malt and malt beverages
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 501
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Microbial quality of hot-processed frozen ground beef patties processed after various holding times.
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 488
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Mechanically separated spleen: Its composition and protein efficiency ratio
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 336
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- Article
Isolation, partial characterization and modification of the Great Northern Bean (Phaseolus vulgaris L.) starch
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 617
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- Article
Investigations of edible oils for volatile nitrosamines
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 603, doi. 10.1111/j.1365-2621.1981.tb04921.x
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Interactions between phytate, protein, and minerals in whey fractions of black gram
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 564
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Inhibition of Moraxella-Acinetobacter cells by sodium phosphates andsodium chloride
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 579
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Inhibition of broad bean lipoxygenase
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 597
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- Article
Influence of postmortem aging period on the fragmentation index of bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 644, doi. 10.1111/j.1365-2621.1981.tb04933.x
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- Article
Influence of immature fruits on strawberry jam quality and storage stability
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 414, doi. 10.1111/j.1365-2621.1981.tb04873.x
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Influence of freezing and thawing on the release of cytochrome oxidase from chicken's liver and from beef and trout muscle
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 491
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- Article
Incidence of yeasts in fresh ground beef and their ratios to bacteria
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 648
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- Article
Importance of sensory evaluation in the stability testing of a medical food
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 435, doi. 10.1111/j.1365-2621.1981.tb04879.x
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Gas chromatographic analysis of sugars in granola cereals
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 425
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Fractionation and characterization of edible tallow
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 526
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- Article
Fractionated edible beef tallow as a deep-fat frying medium for French fries
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 452
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- Article
Fortification of bread with L-lysine HCl: Losses due to baking process
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 662
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- Article
Folacin and ascorbic acid retention in fresh, raw, microwave and conventionally cooked spinach
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 640
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- Article
Fiber in breakfast cereals
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 396, doi. 10.1111/j.1365-2621.1981.tb04869.x
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- Article
Factors influencing radiation resistance of vegetative bacteria and spores associated with radappertization of meat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 612, doi. 10.1111/j.1365-2621.1981.tb04923.x
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- Article
Factors affecting the acceptability of low-nitrite smoked, cured ham
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 461
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- Article
Evaluation of new methods for the assessment of used frying oils
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 449
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- Article
Essential elements in fresh and canned tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 432, doi. 10.1111/j.1365-2621.1981.tb04878.x
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- Article
Enzymatic method for reducing curd formation in canned salmon
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 656
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- Article