Works matching IS 00221147 AND DT 1997 AND VI 62 AND IP 4
Results: 57
Handling stress and storage temperature affect meat quality of farmed-raised Atlantic salmon...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 898, doi. 10.1111/j.1365-2621.1997.tb15482.x
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Sensory and chemical changes in spice-salted herring as affected by handling.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 894, doi. 10.1111/j.1365-2621.1997.tb15481.x
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Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 889, doi. 10.1111/j.1365-2621.1997.tb15480.x
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Sensory descriptive profile relationships to shear values of deboned poultry.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 885, doi. 10.1111/j.1365-2621.1997.tb15479.x
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Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 878, doi. 10.1111/j.1365-2621.1997.tb15478.x
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Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 875, doi. 10.1111/j.1365-2621.1997.tb15477.x
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Reduction of salmonella contamination on chicken egg shells by a peroxidase-catalyzed sanitizer.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 873, doi. 10.1111/j.1365-2621.1997.tb15476.x
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Polyamines affect activity of aminopeptidases from Lactobacillus sake.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 870, doi. 10.1111/j.1365-2621.1997.tb15475.x
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Growth inhibition of Listeria monocytogenes by sodium polyphosphate as affected by polyvalent...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 867, doi. 10.1111/j.1365-2621.1997.tb15474.x
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Growth of staphylococcus aureus as related to 17O NMR water mobility and water activity.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 861, doi. 10.1111/j.1365-2621.1997.tb15473.x
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Low-energy electron effects on the sterility and viscosity of grains.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 858, doi. 10.1111/j.1365-2621.1997.tb15472.x
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High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 855, doi. 10.1111/j.1365-2621.1997.tb15471.x
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Enzymatic production of ribonucleotides from autolysates of kluyveromyces marxianus grown on whey.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 851, doi. 10.1111/j.1365-2621.1997.tb15470.x
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Yield and textural properties of soft tofu as affected by coagulation method.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 824, doi. 10.1111/j.1365-2621.1997.tb15464.x
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High pressure treatment of milk and effects on microbiological and sensory quality of cheddar...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 843, doi. 10.1111/j.1365-2621.1997.tb15468.x
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Textural and microstructural changes in frozen stored sardine mince gels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 838, doi. 10.1111/j.1365-2621.1997.tb15467.x
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Process optimization for soft tofu.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 833, doi. 10.1111/j.1365-2621.1997.tb15466.x
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Structural and textural changes in kinu-tofu due to high-pressure-freezing.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 828, doi. 10.1111/j.1365-2621.1997.tb15465.x
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Optimization of yogurt production using demineralized whey.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 846, doi. 10.1111/j.1365-2621.1997.tb15469.x
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Modified soy proteins with improved foaming and water hydration properties.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 821, doi. 10.1111/j.1365-2621.1997.tb15463.x
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Extrudates of starch-xanthan gum mixtures as affected by chemical agents and irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 816, doi. 10.1111/j.1365-2621.1997.tb15462.x
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Rheological properties including tensile fracture stress of semolina extrudates influenced by...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 813, doi. 10.1111/j.1365-2621.1997.tb15461.x
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Histological changes in high-pressure-frozen carrots.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 809, doi. 10.1111/j.1365-2621.1997.tb15460.x
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High-pressure-freezing effects on textural quality of carrots.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 804, doi. 10.1111/j.1365-2621.1997.tb15459.x
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Structural changes related to texture of pre-peeled potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 797, doi. 10.1111/j.1365-2621.1997.tb15458.x
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Color and firmness classification of fresh market tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 793, doi. 10.1111/j.1365-2621.1997.tb15457.x
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Reduction of fluid loss from grapefruit segments with was microemulsion coatings.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 789, doi. 10.1111/j.1365-2621.1997.tb15456.x
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Fat bloom and chocolate structure studied by mercury porosimetry.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 781, doi. 10.1111/j.1365-2621.1997.tb15455.x
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Tempering of chocolate in a scraped surface heat exchanger.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 773, doi. 10.1111/j.1365-2621.1997.tb15454.x
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Thin film rheology and tribology of chocolate.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 767, doi. 10.1111/j.1365-2621.1997.tb15453.x
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Pecan oil recovery and composition as affected by temperature, pressure, and supercritical CO2...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 762, doi. 10.1111/j.1365-2621.1997.tb15452.x
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Microstructure of yolk from fresh eggs by improved method.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 757, doi. 10.1111/j.1365-2621.1997.tb15451.x
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Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 753, doi. 10.1111/j.1365-2621.1997.tb15450.x
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Rheology of full-fat and low-fat cheddar cheeses as related to type of fat mimetic.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 748, doi. 10.1111/j.1365-2621.1997.tb15449.x
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Preparation of casein films by a modified wet spinning process.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 744, doi. 10.1111/j.1365-2621.1997.tb15448.x
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Trypsin treatment of improve freeze texturization of minced bream.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 737, doi. 10.1111/j.1365-2621.1997.tb15447.x
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Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 735, doi. 10.1111/j.1365-2621.1997.tb15446.x
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Physiochemical changes in pacific whiting muscle proteins during iced storage.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 729, doi. 10.1111/j.1365-2621.1997.tb15445.x
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Degradation of kinetics of myosin heavy chain of pacific whiting surimi.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 724
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Structural changes in cod myosin after modification with formaldehyde or frozen storage.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 717, doi. 10.1111/j.1365-2621.1997.tb15443.x
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Covalent bonding in pressure-induced fish protein gels.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 713, doi. 10.1111/j.1365-2621.1997.tb15442.x
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Oxymyglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 709, doi. 10.1111/j.1365-2621.1997.tb15441.x
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Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 704, doi. 10.1111/j.1365-2621.1997.tb15440.x
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Amylose and protein contents of rice cultivars as related to texture of rice-based fries.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 701, doi. 10.1111/j.1365-2621.1997.tb15439.x
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Rapid methods for lipoxygenase assay in sweet corn.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 696, doi. 10.1111/j.1365-2621.1997.tb15438.x
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Residual moisture content as related to collapse of freeze-dried sugar matrices.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 693, doi. 10.1111/j.1365-2621.1997.tb15437.x
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Gelling properties of gellan solutions containing monovalent and divalent cations.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 688, doi. 10.1111/j.1365-2621.1997.tb15436.x
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HPLC analysis of Cabernet Sauvignon and Noble wine pigment fractions.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 684, doi. 10.1111/j.1365-2621.1997.tb15435.x
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Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 681, doi. 10.1111/j.1365-2621.1997.tb15434.x
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Kinetic properties of (+)-catechin oxidation by a basic peroxidase isoenzyme from strawberries.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 676, doi. 10.1111/j.1365-2621.1997.tb15433.x
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