Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 2
Results: 42
Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 371, doi. 10.1111/j.1365-2621.1999.tb15903.x
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Carbon Dioxide Inhibition of Escherichia coli and Staphylococcus aureus on a pH-adjusted Surface...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 367, doi. 10.1111/j.1365-2621.1999.tb15902.x
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Factors Influencing Recovery of Heat-injured Bacillus thuringiensis Spores. Statistical Approach.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 363, doi. 10.1111/j.1365-2621.1999.tb15901.x
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Sanitizing Effects of Fruit Waxes at High pH and Temperature on Orange Surfaces Inoculated with...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 359, doi. 10.1111/j.1365-2621.1999.tb15900.x
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Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 353, doi. 10.1111/j.1365-2621.1999.tb15899.x
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Production of Polysaccharide by Rahnella aquatilis with Whey Feedstock.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 348, doi. 10.1111/j.1365-2621.1999.tb15898.x
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Total Volatile Basic Nitrogen and other Physicochemical and Microbiological Characteristics as...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 344, doi. 10.1111/j.1365-2621.1999.tb15897.x
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Histamine Formation and Bacterial Spoilage of Albacore Harvested off the U.S. Northwest Coast.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 340, doi. 10.1111/j.1365-2621.1999.tb15896.x
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Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 336, doi. 10.1111/j.1365-2621.1999.tb15895.x
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Pecan Texture as Affected by Freezing Rates, Storage Temperature, and Thawing Rates.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 332, doi. 10.1111/j.1365-2621.1999.tb15894.x
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Shelf-Life Extension of American Fresh Ginseng by Controlled Atmosphere Storage and Modified...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 328, doi. 10.1111/j.1365-2621.1999.tb15893.x
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Heat and Mass Transfer Coefficients in Drying of Starch Based Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 323, doi. 10.1111/j.1365-2621.1999.tb15892.x
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Low-Fat Fried Foods with Edible Coatings: Modeling and Simulation.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 317, doi. 10.1111/j.1365-2621.1999.tb15891.x
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Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 313, doi. 10.1111/j.1365-2621.1999.tb15890.x
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Reproducible Texture Analysis of Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 309, doi. 10.1111/j.1365-2621.1999.tb15889.x
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Tapioca-Fish and Tapioca-Peanut Snacks by Twin-Screw Extrusion and Deep-Fat Frying.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 303, doi. 10.1111/j.1365-2621.1999.tb15888.x
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Moisture Sorption Characteristics of Composite Foods Filled with Chocolate.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 300, doi. 10.1111/j.1365-2621.1999.tb15887.x
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Modeling the Thermal Properties of a Cup Cake During Baking.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 295, doi. 10.1111/j.1365-2621.1999.tb15886.x
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Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 291, doi. 10.1111/j.1365-2621.1999.tb15885.x
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Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 287, doi. 10.1111/j.1365-2621.1999.tb15884.x
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Compression Properties of Fish-Meat Gel as Affected by Gelatinization of Added Starch.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 283, doi. 10.1111/j.1365-2621.1999.tb15883.x
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Butter Microencapsulation as Affected by Composition of Wall Material and Fat.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 279, doi. 10.1111/j.1365-2621.1999.tb15882.x
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Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 272, doi. 10.1111/j.1365-2621.1999.tb15881.x
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Extrusion for Producing Low-fat Pork and its Use in Sausage as Affected by Soy Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 267, doi. 10.1111/j.1365-2621.1999.tb15880.x
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Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 262, doi. 10.1111/j.1365-2621.1999.tb15879.x
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Characterization of Branched Oligosaccharides Produced by Bacillus licheniformis Maltogenic Amylase.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 258, doi. 10.1111/j.1365-2621.1999.tb15878.x
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Development of Color Indicators for Kimchi Packaging.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 255, doi. 10.1111/j.1365-2621.1999.tb15877.x
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Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 252, doi. 10.1111/j.1365-2621.1999.tb15876.x
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Color and Texture of Acidified Ripe Olives in Pouches.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 248, doi. 10.1111/j.1365-2621.1999.tb15875.x
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Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 243, doi. 10.1111/j.1365-2621.1999.tb15874.x
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Desmin Degradation in Postmortem Fish Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 240, doi. 10.1111/j.1365-2621.1999.tb15873.x
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Dietary Pigmentation and Deposition of alpha-Tocopherol and Carotenoids in Rainbow Trout Muscle...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 234, doi. 10.1111/j.1365-2621.1999.tb15872.x
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Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 230, doi. 10.1111/j.1365-2621.1999.tb15871.x
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Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 226, doi. 10.1111/j.1365-2621.1999.tb15870.x
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Expression of Myosin Heavy Chain Isoforms in Porcine Muscles Determined by Multiplex PCR.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 222, doi. 10.1111/j.1365-2621.1999.tb15869.x
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Formation of Heterocyclic Amines in a Meat Juice Model System.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 216, doi. 10.1111/j.1365-2621.1999.tb15868.x
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Water/Oil Emulsions Prepared by the Membrane Emulsification Method and Their Stability.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 211, doi. 10.1111/j.1365-2621.1999.tb15867.x
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Flocculation of Whey Protein Stabilized Emulsions as Influenced by Dextran Sulfate and Electrolyte.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 206, doi. 10.1111/j.1365-2621.1999.tb15866.x
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Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 202, doi. 10.1111/j.1365-2621.1999.tb15865.x
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Gelation of Barley B-Glucan Concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 198, doi. 10.1111/j.1365-2621.1999.tb15864.x
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Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 194, doi. 10.1111/j.1365-2621.1999.tb15863.x
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Authentication of Seafood Products by DNA Patterns.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 189, doi. 10.1111/j.1365-2621.1999.tb15862.x
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