Works matching IS 00221147 AND DT 1981 AND VI 46 AND IP 4
Results: 78
Water sorption isotherms of sucrose and glucose by inverse gas chromatography
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1051
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- Article
Water conservation in closed rotary cookers by evaporated cooling
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1286, doi. 10.1111/j.1365-2621.1981.tb03046.x
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- Article
Ultrastructural examination of egg albumen protein foams
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1237
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- Article
Two simple methods for predicting food freezing times with time-variable boundary conditions
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1032
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- Article
The use of mechanically separated spleen in meat patties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1272
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- Article
Stimulation of aflatoxin production in media supplemented with taro
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1274
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- Article
Solubility of muscle proteins as a result autolysis and microbiological growth
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1139
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- Article
Sensory properties of rib and round muscle roasts from two beef breed-types on two feeding regimes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 991
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- Article
Sampling of fresh pork for nutrient analysis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1007
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- Article
Retention of ascorbic acid and total carotene in solar dried vegetables
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1288
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- Article
Response surface methodology for analysis of protein interactions inangel food cakes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1226, doi. 10.1111/j.1365-2621.1981.tb03028.x
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- Article
Relative importance of food composition in free lysine and methionine losses during elevated temperature processing
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1074
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- Article
Recovery rate of Campylobacter fetus ssp. jejuni on eviscerated pork, lamb and beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1291, doi. 10.1111/j.1365-2621.1981.tb03048.x
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- Article
Quality attributes of whole egg and albumin mixtures cooked by different methods
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 984
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- Article
Qualitative aspects of pear flavor
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1152
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- Article
Proximate analysis of cooked chuck and round roasts from two beef breed-types on two feeding regimes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1282
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- Article
Protein-protein interaction and fat and water binding in comminuted flesh products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1117
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- Article
Protein stability of frozen milk as influenced by storage temperature and ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1211
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- Article
Production of thermonuclease deficient mutants from an enterotoxigenic thermonuclease producing strain of Staphylococcus aureus
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1252
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- Article
Physicochemical properties of hydrogen peroxide treated groundnut protein
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1260
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- Article
Objective and subjective texture evaluation of irradiation sterilized meat products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 999
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- Article
Nutritive value of germinated corn and corn fermented after germination
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1069
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- Article
Nucleic acid content of bovine bone marrow, muscle and mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1114
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- Article
Nitrosamine precursors in the adipose tissue of pork bellies
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1136
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- Article
Mutagenicity testing of irradiated onion powder
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1269
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- Article
Morphological studies on Amaranthus cruentus
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1170
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- Article
Model system studies on N-nitrosamine formation in cured meats: Effect of curing solution ingredients
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 996
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- Article
Microbial {alpha}-galactosidase for soymilk processing
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1196, doi. 10.1111/j.1365-2621.1981.tb03022.x
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- Article
Libyan date syrup (Rub-Al-Tamr)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1162
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- Article
Isolation and partial characterization of an arabinogalactan from the Great Northern Bean (Phaseolus vulgaris L.)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1276, doi. 10.1111/j.1365-2621.1981.tb03041.x
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Interactions of several bile acids with hemicelluloses from several varieties of rice
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1159
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- Article
Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Panaeus merguensis)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1125
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- Article
Inhibitory and stimulatory effects of oregano on Lactobacillus plantarum and Pediococcus cerevisiae
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1205
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- Article
Inhibition of mold growth by butylated hydroxyanisole
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1059, doi. 10.1111/j.1365-2621.1981.tb02991.x
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- Article
Influence of tomato seed addition on the quality of wheat flour bread
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1029
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- Article
Influence of ethanolic soaking of soybeans on flavor and lipoxygenase activity of soymilk
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1201
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- Article
Influence of castration on diethylstilbestrol implantation of boars on carcass characteristics, sensory panel evaluation and 5{alpha}-androst-16-en-3-one levels
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1144, doi. 10.1111/j.1365-2621.1981.tb03011.x
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- Article
Increased aflatoxin production by Aspergillus parasiticus under conditions of cycling temperatures
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1147
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- Article
Functional properties of guar proteins
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1255, doi. 10.1111/j.1365-2621.1981.tb03034.x
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Functional characteristics of sprout-damaged soft white wheat flours
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1018
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- Article
Factors affecting adhesion of coating to poultry skin: Effects of various protein and gum sources in the coating composition
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1010
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- Article
Extraction with ethanol as an energy-saving alternative to conventional drying of corn starch
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1054, doi. 10.1111/j.1365-2621.1981.tb02990.x
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- Article
Evaluation of prerigor freeze-dried beef in the manufacture of dry fermented sausage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1280
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- Article
Essential elements in raw, boiled, steamed and pasteurized crabmeat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1128, doi. 10.1111/j.1365-2621.1981.tb03007.x
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- Article
Electrophoretic and chromatographic changes in egg yolk proteins dueto heat
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 981, doi. 10.1111/j.1365-2621.1981.tb02971.x
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- Article
Effects of wheat gluten, soy isolate and flavorings on properties ofrestructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1004
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- Article
Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry-cured hams
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1015
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- Article
Effects of microbiological decontamination on the storage stability of fresh fish
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1012, doi. 10.1111/j.1365-2621.1981.tb02980.x
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- Article
Effects of frozen storage on the ultrastructure of bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1091, doi. 10.1111/j.1365-2621.1981.tb02998.x
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- Article
Effects of electrical stimulation, boning, temperature, formulation,and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1103
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- Article