Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 2
Results: 84
Water-holding capacity and textural acceptability of precooked, frozen, whole-egg omelets
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 412
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Water activity of fresh foods
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 661
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Volatile flavor compounds from shallots
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 606
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The nutrient composition of fresh fiddlehead greens
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 666
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Taste thresholds and hedonic responses of panels representing three nationalities
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 561, doi. 10.1111/j.1365-2621.1982.tb10123.x
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Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 510, doi. 10.1111/j.1365-2621.1982.tb10113.x
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Storage, functional and processing characteristics of pre- and postrigor beef preblends for wiener production
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 374
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Storage stability of orange juice concentrate packaged aseptically
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 429, doi. 10.1111/j.1365-2621.1982.tb10096.x
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Stabilization of frozen goat milk concentrates by enzymatic lactose hydrolysis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 423, doi. 10.1111/j.1365-2621.1982.tb10095.x
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Separation and purification of hydroxycinnamic acid derivatives in cranberries
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 585, doi. 10.1111/j.1365-2621.1982.tb10129.x
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Riboflavin photochemical degradation in pasta measured by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 545
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Rheological evaluation of maturing cheddar chesse
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 631, doi. 10.1111/j.1365-2621.1982.tb10138.x
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Rehydration of freeze-dried cultures of lactic streptococci
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 668
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Reduction in free fatty acids due to parboiling of paddy
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 692, doi. 10.1111/j.1365-2621.1982.tb10161.x
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Reactions of aqueous chlorine and chlorine dioxide with lipids: Chlorine incorporation
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 482
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Quality profiles of rice: a tentative scheme for classification
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 564, doi. 10.1111/j.1365-2621.1982.tb10124.x
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Purification and properties of carp muscle cathepsin
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 647
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Purification and concentration of betalaines by ultrafiltration and reverse osmosis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 465
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Protein size and meltability in enzyme-treated, direct-acidified cheese products
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 670
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Protein quality characteristics of Iranian flat breads
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 676
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Protein efficiency ratio and amounts of selected nutrients in mechanically deboned spent layer meat
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 655
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Prediction of time correction factor for come-up heating of packagedliquid food
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 614, doi. 10.1111/j.1365-2621.1982.tb10135.x
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Prediction and characterization of normal and vat-failed cottage cheese
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 418
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Potato starch and flour in frankfurters: Effect on chemical and sensory properties, and total plate counts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 402
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Phytic acid hydrolysis and soluble zinc and iron in whole wheat breads as affected by calcium containing additives
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 535, doi. 10.1111/j.1365-2621.1982.tb10118.x
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Phytic acid determination in soybeans
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 513
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Physical and chemical changes in fermented peanut and soybean pastescontaining kojis prepared using Aspergillus oryzae and Rhizopus oligosporus
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 523
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Performance of a scraped-surface heat exchanger under ultra high temperature conditions: A dimensional analysis
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 619
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Oligosaccharides in eleven legumes and their air-classified protein and starch fractions
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 498, doi. 10.1111/j.1365-2621.1982.tb10111.x
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Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from small fatty fish species
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 347, doi. 10.1111/j.1365-2621.1982.tb10078.x
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Microbiological quality of vacuum packaged poultry with or without chlorine treatment
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 380
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Microbial changes in fermented peanut and soybean pastes containing kojis prepared using Aspergillus oryzae and Rhizopus oligosporus
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 518, doi. 10.1111/j.1365-2621.1982.tb10115.x
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Media comparison for the enumeration and recovery of Clostridium sporogenes P.A. 3679 spores
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 579, doi. 10.1111/j.1365-2621.1982.tb10127.x
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Isolation and characterization of invertase from Iraqi date fruit
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 678
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Interaction between ovomucoid and lysozyme
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 637
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Instron measurements and sensory scores for texture of poultry meat and frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 653
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Influence of tumbling and phosphate on the yield, sensory and chemical characteristics of pork liver loaf
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 359
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Incorporation of blood proteins into sausage
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 405, doi. 10.1111/j.1365-2621.1982.tb10091.x
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Heat transfer rates to liquid food during flame sterilization
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 476, doi. 10.1111/j.1365-2621.1982.tb10107.x
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Heat transfer and moisture loss of spherical fresh produce
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 596
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Functional properties of winged bean (Psophocarpus tetragonolobus (L.) DC) proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 503, doi. 10.1111/j.1365-2621.1982.tb10112.x
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Functional properties of lupin seed (Lupinus mutabilis) proteins andprotein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 491
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Functional properties of chitin and chitosan
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 593, doi. 10.1111/j.1365-2621.1982.tb10131.x
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Evaluation of the quality of cookies supplemented with distillers' dried grain flour
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 684
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Evaluation of sesame flour as a complementary protein source for combinations with soy and corn flours
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 457
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Evaluation of potassium chloride as a salt substitute in bread
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 672
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Estimation of fungal contamination in tomato products by a chemical assay for chitin
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 437
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Electrical capacitance of dark-cutting beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 686
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Effects of various kitchen heat treatments, ultraviolet light, and gamma irradiation on mirex insecticide residues in fish
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 350
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Effects of vacuum mixing and precooking on restructured steaks
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 386
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