Works matching IS 00221147 AND DT 1983 AND VI 48 AND IP 5
Results: 45
Tubular heat exchanger fouling by milk during ultra-high temperatureprocessing
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1507, doi. 10.1111/j.1365-2621.1983.tb03526.x
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Textural and rheological properties of cooked potatoes
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1470
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Synthesis and aroma properties of new alkyloxazoles and alkylthiazoles identified in cocoa butter from roasted cocoa beans
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1570
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Sunflower hull flour as a potential dietary fiber supplement
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1463
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Spaghetti stickiness: Some factors influencing stickiness and relationship to other cooking quality characteristics
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1545, doi. 10.1111/j.1365-2621.1983.tb03534.x
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Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1497
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- Article
Selected rheological properties of pH-adjusted or succinylated egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1395
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Selected nutrients in ground and mechanically separated veal
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1576
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Rheology models for pseudoplastic soy systems based on water binding
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1436
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Quality comparison of thermoprocessed fishery products in cans and retort pouches
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1521
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Production and textural properties of soycheese whey curd
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1562
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Pectin-protein interaction in tomato products
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1408, doi. 10.1111/j.1365-2621.1983.tb03503.x
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Pacific cod (Gadus macrocephalus): Change in sensory and chemical properties when held in ice and in CO{sub}2 modified refrigerated seawater
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1552
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- Article
Nutritive quality of long-distance shipped raw snap beans for processing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1564, doi. 10.1111/j.1365-2621.1983.tb03541.x
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New media for enumeration and detection of Clostridium sporogenes (PA3679) spores
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1466, doi. 10.1111/j.1365-2621.1983.tb03518.x
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- Article
Microflora, sensory and exudate changes of vacuum- or nitrogen-packed veal chucks under different storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1537
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Method of preparation and sensory evaluation of sweet potato patties
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1568
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Measurement of glycosylated vitamin B6 in foods
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1422, doi. 10.1111/j.1365-2621.1983.tb03506.x
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Iron enriched bread: Interaction effect of protein quality and copper on iron bioavailability
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1426
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- Article
Inhibition of lactic acid bacteria by herbs
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1455
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- Article
Influence of pre-rigor processing, mechanical tenderization, tumbling method and processing time on the quality and yield of ham
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1532, doi. 10.1111/j.1365-2621.1983.tb03531.x
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- Article
High vacuum flame sterilization: Storage study on sliced clingstone peaches, sliced Bartlett pears and diced fruit
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1484
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- Article
Factors affecting the N-nitrosothiazolidine content of bacon
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1452
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- Article
Evaluation of iron binding compounds as inhibitors of gas and toxin production by Clostridium botulinum in ground pork
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1445
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- Article
Ensilage treatment of crawfish waste for improvement of astaxanthin pigment extraction
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1516
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- Article
Effects of rennet treatment and water content on thermal conductivity of skim milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1492, doi. 10.1111/j.1365-2621.1983.tb03523.x
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- Article
Effects of low frequency ultrasound on properties of restructured beef rolls
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1572
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Effects of dissolved free oxygen on the volatile compounds of oil
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1429
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Effect of pH and of succinylation on the water retention properties of coagulated, frozen, and thawed egg albumen
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1391
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- Article
Effect of iron sources and ascorbic acid on the chemical profile of iron in a soy protein isolate
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1431
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- Article
Effect of baking and frying on nutritive value of potatoes: Minerals
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1475
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- Article
Effect of age, sex and strain on the fatty acid composition of goosemuscle and depot fats
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1442, doi. 10.1111/j.1365-2621.1983.tb03512.x
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Differences in the lipid composition of fresh water prawn (Macrobrachium rosenbergii) and marine shrimp
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1440
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- Article
Date bars fortified with soy protein isolate and dry skim milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1503
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- Article
Cotyledon structure of resting peanut (Arachis hypogaea L. cv. florunner) seed before and after hydraulic pressing
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1405
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- Article
Control of enzymatic browning in processed mushrooms (Agaricus bisporus)
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1479
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- Article
Comparison of four methods for determining protease activity in milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1418
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Comparison of commercial processing method vs hot-deboning of fresh broilers on nutrient content of breast meat
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1543, doi. 10.1111/j.1365-2621.1983.tb03533.x
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- Article
Chemical and sensory assessment of nonspawning capelin (Mallotus villosus) subjected to long term frozen storage
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1512, doi. 10.1111/j.1365-2621.1983.tb03527.x
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- Article
Characterization of soluble and bound peroxidases in green asparagus
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1983.tb03504.x
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- Article
Antibotulinal activity of methyl and ethyl fumarates in comminuted nitrite-free bacon
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1574, doi. 10.1111/j.1365-2621.1983.tb03546.x
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- Article
Acetaldehyde determination in fermented food products by direct 2,4-dinitrophenylhydrazine derivatization, extraction and high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1556
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- Article
A plating technique for the selective isolation of yeast utilizing water immiscible carbon
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1554
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- Article
A new method to quantitate the coagulation process
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1400
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- Article
A new consistency method for tomato products: The precipitate weightratio
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1460
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- Article