Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 1
1
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 180, doi. 10.1111/j.1365-2621.1999.tb09887.x
- Article
2
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 171, doi. 10.1111/j.1365-2621.1999.tb09885.x
- Brewer, M.S.;
- McKeith, F.K.
- Article
3
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 167, doi. 10.1111/j.1365-2621.1999.tb09884.x
- Fitzgerald, D.R.;
- Thompson, L.D.
- Article
4
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 185, doi. 10.1111/j.1365-2621.1999.tb09888.x
- Article
5
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 163, doi. 10.1111/j.1365-2621.1999.tb09883.x
- Hashim, I.B.;
- McWatters, K.H.
- Article
6
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 158, doi. 10.1111/j.1365-2621.1999.tb09882.x
- Article
7
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 153, doi. 10.1111/j.1365-2621.1999.tb09881.x
- Jangchud, A.;
- Chinnan, M.S.
- Article
8
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 175, doi. 10.1111/j.1365-2621.1999.tb09886.x
- Carden, L.A.;
- Penfield, M.P.
- Article
9
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 149, doi. 10.1111/j.1365-2621.1999.tb09880.x
- Article
10
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 145, doi. 10.1111/j.1365-2621.1999.tb09879.x
- Article
11
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 141, doi. 10.1111/j.1365-2621.1999.tb09878.x
- Hwang, C.H.;
- Heldman, D.R.
- Article
12
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 136, doi. 10.1111/j.1365-2621.1999.tb09877.x
- Article
13
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 105, doi. 10.1111/j.1365-2621.1999.tb09870.x
- Lakakul, R.;
- Beaudry, R.M.
- Article
14
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 116, doi. 10.1111/j.1365-2621.1999.tb09872.x
- McLaughlin, C.P.;
- O'Beirne, D.
- Article
15
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 33, doi. 10.1111/j.1365-2621.1999.tb09855.x
- Laborda, M.A.;
- Rubiolo, A.C.
- Article
16
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 133, doi. 10.1111/j.1365-2621.1999.tb09876.x
- Article
17
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 20, doi. 10.1111/j.1365-2621.1999.tb09853.x
- Ben-gigirey, Bagona;
- De Sousa, Juan M. Vietes
- Article
18
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 129, doi. 10.1111/j.1365-2621.1999.tb09875.x
- Article
19
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 120, doi. 10.1111/j.1365-2621.1999.tb09873.x
- Arambula, V.G.;
- Mauricio, S.R.A.
- Article
20
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 125, doi. 10.1111/j.1365-2621.1999.tb09874.x
- Basaran, T.K.;
- Coupland, J.N.
- Article
21
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 111, doi. 10.1111/j.1365-2621.1999.tb09871.x
- Article
22
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 6, doi. 10.1111/j.1365-2621.1999.tb09850.x
- Article
23
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 1, doi. 10.1111/j.1365-2621.1999.tb09849.x
- Horigane, A.K.;
- Toyoshima, H.
- Article
24
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 99, doi. 10.1111/j.1365-2621.1999.tb09869.x
- Sigurgisladottir, S.;
- Hafsteinsson, H.
- Article
25
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 92, doi. 10.1111/j.1365-2621.1999.tb09868.x
- Jayarajah, C.N.;
- Lee, C.M.
- Article
26
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 90, doi. 10.1111/j.1365-2621.1999.tb09867.x
- Pauletti, M.S.;
- Matta, E.J.
- Article
27
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 86, doi. 10.1111/j.1365-2621.1999.tb09866.x
- Renner-Nantz, J.J.;
- Shoemaker, C.F.
- Article
28
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 82, doi. 10.1111/j.1365-2621.1999.tb09865.x
- Article
29
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 76, doi. 10.1111/j.1365-2621.1999.tb09864.x
- Calhoun, C.M.;
- Schnell, T.D.
- Article
30
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 69, doi. 10.1111/j.1365-2621.1999.tb09863.x
- Calhoun, C.M.;
- Gaebler, D.M.
- Article
31
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 64, doi. 10.1111/j.1365-2621.1999.tb09862.x
- Mulet, A.;
- Garcia-Reverter, J.
- Article
32
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 61, doi. 10.1111/j.1365-2621.1999.tb09861.x
- Pavlath, A.E.;
- Gossett, C.
- Article
33
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 57, doi. 10.1111/j.1365-2621.1999.tb09860.x
- Article
34
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 50, doi. 10.1111/j.1365-2621.1999.tb09859.x
- Article
35
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 46, doi. 10.1111/j.1365-2621.1999.tb09858.x
- Article
36
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 42, doi. 10.1111/j.1365-2621.1999.tb09857.x
- Article
37
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 37, doi. 10.1111/j.1365-2621.1999.tb09856.x
- Article
38
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 25, doi. 10.1111/j.1365-2621.1999.tb09854.x
- Brake, N.C.;
- Fennema, O.R.
- Article
39
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 16, doi. 10.1111/j.1365-2621.1999.tb09852.x
- Article
40
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 10, doi. 10.1111/j.1365-2621.1999.tb09851.x
- Brake, N.C.;
- Fennema, O.R.
- Article