Works matching IS 00221147 AND DT 1982 AND VI 47 AND IP 5
Results: 89
Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1743, doi. 10.1111/j.1365-2621.1982.tb05028.x
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Variation of vitamin concentration and retention in canned snap beans from three processing plants during two years
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1545
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Utilization of cheese whey permeate in canned beans and plums
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1649
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Use of scanning electron microscopy to demonstrate microbial attachment to beef and beef contact surfaces
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1401
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Use of electrodialysis to improve the protein stability of frozen skim milks and milk concentrates
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1429
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Toxicity of selenium in Brazil nuts to rats
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1595
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Timed emulsification studies with chicken breast muscle: Whole muscle, low-salt washed muscle and low-salt soluble proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1460
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Timed emulsification studies with chicken breast muscle: Soluble andinsoluble myofibrillar proteins
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1438
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Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1679, doi. 10.1111/j.1365-2621.1982.tb05010.x
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Thermal destruction of vitamin B6 vitamers in buffer solution and cauliflower puree
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1512
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The standard scales of texture: Rescaling by magnitude estimation
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1738
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Techniques for canning instant parboiled rice
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1734
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Studies on colloidal properties of whole egg magma
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1423
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Some functional properties under heating of the globin prepared by carboxymethylcellulose procedure
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1415
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Sampling methods for detection of Salmonella in raw chicken carcasses
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1643
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Relationships between food preferences and food acceptance ratings
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1553, doi. 10.1111/j.1365-2621.1982.tb04981.x
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Relationship between cookability and some chemical and physical properties of faba beans (Vicia faba L.)
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1695
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Recovery of lactose from aqueous solution using group 11A metal chlorides and sodium hydroxide
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1705
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Recalculated nitrogen conversion factors for several soybean proteinproducts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1751, doi. 10.1111/j.1365-2621.1982.tb05032.x
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Reaction of nitrite and cytochrome-c in the presence or absence of ascorbate
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1419
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Quality of five rice varieties grown in Egypt
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1732
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Protein quality of fish stored in modified atmospheres as predicted by the C-PER assay
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1399
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Protein losses in traditional agidi paste production
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1728, doi. 10.1111/j.1365-2621.1982.tb05021.x
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Properties and uses of horny and floury endosperms of corn
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1687, doi. 10.1111/j.1365-2621.1982.tb05012.x
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Prevention of mold-induced softening in air-purged brined cucumbers by acidification
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1723
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Prediction of sorptional equilibrium data for starch containing foodstuffs
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1501, doi. 10.1111/j.1365-2621.1982.tb04970.x
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Potential of near infrared reflectance (NIR) spectroscopy for estimating nutrient content of dehydrated vegetables
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1558
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Physical and sensory characteristics of vacuum packaged beef round steaks as influenced by postmortem age and storage temperature
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1746, doi. 10.1111/j.1365-2621.1982.tb05030.x
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Partial separation and characterization of papaya endo- and exo-polygalacturonase
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1478, doi. 10.1111/j.1365-2621.1982.tb04965.x
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Partial purification and characterization of an acid phosphatase from papaya
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1498, doi. 10.1111/j.1365-2621.1982.tb04969.x
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Partial demineralization of cottage cheese whey using a heat treatment process
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1645, doi. 10.1111/j.1365-2621.1982.tb05003.x
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Nutrient composition of quail meat from three sources
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1613, doi. 10.1111/j.1365-2621.1982.tb04994.x
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Nonvolatile acids in the juice of crowberry, Empetrum nigrum coll
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1466, doi. 10.1111/j.1365-2621.1982.tb04962.x
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Moisture equilibrium in apples at several temperatures: Experimentaldata and theoretical considerations
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1484
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Microwave processing to destroy salmonellae in corn-soy-milk blends and effect on product quality
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1683
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Lipid peroxidation by microsomal fractions isolated from light and dark muscle of herring (Clupea harengus)
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1395
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Isolation and partial characterization of black gram (Phaseolus mungo L.) starch
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1524, doi. 10.1111/j.1365-2621.1982.tb04974.x
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Investigation of the physical and chemical properties of banana starches
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1493
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Inhibition of Salmonella by sodium nitrite and potassium sorbate in frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1615
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Inhibition of Pseudomonas fluoroescens by hydroxycinnamic acids and their alkyl esters
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1587, doi. 10.1111/j.1365-2621.1982.tb04988.x
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Inhibition of N-nitrosopyrrolidine formation in dry cured bacon by {alpha}-tocopherol-coated salt systems
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1598
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Inhibition of mold in bread by dimethyl fumarate
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1710, doi. 10.1111/j.1365-2621.1982.tb05017.x
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Identification of volatile flavor compounds of fresh frozen beef stew and a comparison of these with those of canned beef stew
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1444
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Ice recrystallization in frozen beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1410, doi. 10.1111/j.1365-2621.1982.tb04950.x
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HPLC analyses of amino acids in plant materials as DNP-derivatives by use of methyl benzoate as the internal standard
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1584
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High performance liquid chromatographic determination of agaritine in cultivated mushrooms
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1539
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Heat-induced gelation of hen's egg yolk low density lipoprotein (LDL) dispersion
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1449
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Heat penetration for sliced mushrooms in brine processed in still and agitating retorts with comparisons to spore count reduction
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1698
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Growth and compositional changes during the various developmental stages of some Saudi Arabian date cultivars
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1489, doi. 10.1111/j.1365-2621.1982.tb04967.x
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Glutathione peroxidase in postrigor bovine semitendinosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1406, doi. 10.1111/j.1365-2621.1982.tb04949.x
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