Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 1
Results: 95
Yields, proximate composition and mineral content of finfish and shellfish
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 313, doi. 10.1111/j.1365-2621.1983.tb14867.x
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Whole body, liver and plasma cholesterol levels in rats fed Thermophilus, Bulgaricus, and Acidophilus milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 280
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Water binding of wheat flour doughs and breads as studied by deuteron relaxation
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 95, doi. 10.1111/j.1365-2621.1983.tb14797.x
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Vitamin C retention of potato fries blanched in water
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 272
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Thiobarbituric acid values and glutathione peroxidase activity in meat from chickens fed a selenium supplemented diet
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 300
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Temperature response of frozen peas to di-thermal storage regimes
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 77, doi. 10.1111/j.1365-2621.1983.tb14793.x
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Sunflower butter: Nutritional evaluation and consumer acceptance
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 237
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Submerged production of Agaricus campestris mycelium in peat extracts
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 206, doi. 10.1111/j.1365-2621.1983.tb14824.x
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Storage stability of intermediate moisture mullet roe
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 172
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Snack crackers containing whole-grain triticale flour: Crispness, taste, and acceptability
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 266
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Size distribution of high weight species in pectin fractions from Idared apples
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 276, doi. 10.1111/j.1365-2621.1983.tb14848.x
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Screening test for histamine in fish
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 155, doi. 10.1111/j.1365-2621.1983.tb14812.x
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Role of the osmoticum in bloater formation of pickling cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 197
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Relationships of hydrophobicity to emulsifying properties of heat denatured proteins
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 26
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Relationships among cell wall constituents, calcium and texture during cucumber fermentation and storage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 66, doi. 10.1111/j.1365-2621.1983.tb14789.x
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Processing properties of pork as affected by electrical stimulation,post-slaughter chilling and muscle group
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 150
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Presence of nonprotein trypsin inhibitor in soy and winged beans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 75, doi. 10.1111/j.1365-2621.1983.tb14792.x
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Postmortem muscle metabolism and meat tenderness
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 23
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Nutritional quality of raw, precooked and canned albacore tuna (Thunnus alalunga)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 288
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Moisture sorption isotherms for bacon slices
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 127
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Moisture loss in tray packed fresh fish during eight days storage at2(degrees)C
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 168
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Lipolysis in turkey muscle: Association of lipid hydrolase activities with zinc and copper metalloproteins in a high-molecular weight lipid-protein aggregate
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 15
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Iranian flat breads: Relative bioavailability of zinc
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 107, doi. 10.1111/j.1365-2621.1983.tb14800.x
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Influence of temperature on germination and growth of spores of emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 286, doi. 10.1111/j.1365-2621.1983.tb14853.x
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Influence of storage times after cooking on Warner-Bratzler shear values of beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 309
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Influence of selected thermal processing conditions on steam consumption and on mass average sterilizing values
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 212
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In vitro interactions between dietary fiber and {sup}1{sup}4C-vitamin D or {sup}1{sup}4C-vitamin E
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 260
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HPLC determination of riboflavin in eggs and dairy products
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 92
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HPLC determination of erythorbate in cured meats
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 306, doi. 10.1111/j.1365-2621.1983.tb14863.x
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Heat-induced changes in the proteins of whey protein concentrate
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 47, doi. 10.1111/j.1365-2621.1983.tb14786.x
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Heat and mass transfer during the warm water blanching of potatoes
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 220
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GLC-MS analysis of volatile constituents in rabbiteye blueberries
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 278
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Gas-particle heat transfer coefficient for the fluidization of different shaped foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 114
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Gas chromatographic determination of butylated hydroxyanisole, butylated hydroxytolune and tertiarybutyl hydroquinone in soybean oil
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 73, doi. 10.1111/j.1365-2621.1983.tb14791.x
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Free amino acids of raw and cooked ground beef and pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 298
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Forced air drying of partially freeze-dried compressed carrot bars
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 193
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Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam. Product development
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 183
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Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam. Keeping quality tests
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 186
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Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in low fat meat emulsion
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 1
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Evaluation of harp seal gastric protease as a rennet substitute for cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 179
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Evaluation of certain electrical parameters for stimulating lamb carcasses
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 10
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Enterotoxin C{sub}2 production by S. aureus in entree salads
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 243
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Efficacy of hydrogen peroxide as a bactericide in poultry chiller water
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 125
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Effects of reduction or replacement of sodium chloride on growth of Micrococcus, moraxella and Lactobacillus inoculated ground pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 122
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Effects of postmortem storage and temperature on muscle protein degradation: Analysis by SDS gel electrophoresis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 294
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Effects of heat and hydrogenation on cyclopropenoid fatty acid composition of baobab (Abansonia suarezensis) seed oil
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 253, doi. 10.1111/j.1365-2621.1983.tb14837.x
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Effects of elevated CO{sub}2 atmospheres on storage of freshwater crayfish (Pacifastacus leniusculus)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 158
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Effects of electrical stimulation, aging, and blade tenderization onhot-boned beef psoas major and triceps brachii muscles
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 131
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Effects of calcium addition on stability and sensory properties of soy beverage
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 256
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Effects of CA(plus,plus), Mg(plus,plus) and Na(plus) on heat aggregation of whey protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 42
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