Works matching IS 00221147 AND DT 1999 AND VI 64 AND IP 6
Results: 35
Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1100, doi. 10.1111/j.1365-2621.1999.tb12290.x
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Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1094, doi. 10.1111/j.1365-2621.1999.tb12289.x
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Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1089, doi. 10.1111/j.1365-2621.1999.tb12288.x
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Pecan Kernel Breakage and Oil Extracted by Supercritical Co... as Affected by Moisture Content.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1084, doi. 10.1111/j.1365-2621.1999.tb12287.x
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Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1078, doi. 10.1111/j.1365-2621.1999.tb12286.x
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Atmospheric Composition and Quality of Fresh Mushrooms in Modified Atmosphere Packages As...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1073, doi. 10.1111/j.1365-2621.1999.tb12285.x
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Photochemical Treatment to Improve Storability of Fresh Strawberries.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1068, doi. 10.1111/j.1365-2621.1999.tb12284.x
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Polyvinyl Acetate as a High-gloss Edible Coating.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1064, doi. 10.1111/j.1365-2621.1999.tb12283.x
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Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1059, doi. 10.1111/j.1365-2621.1999.tb12282.x
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Starch Conversion During Extrusion as Affected by Added Gelatin.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1055, doi. 10.1111/j.1365-2621.1999.tb12281.x
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Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1052, doi. 10.1111/j.1365-2621.1999.tb12280.x
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Temperature Dependency of Compression Properties of Fish-meat Gel as Affected by Added Starch.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1048, doi. 10.1111/j.1365-2621.1999.tb12279.x
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Sodium Chloride and Tripolyphosphate Effects on Physical and Quality Characteristics of Injected...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1042, doi. 10.1111/j.1365-2621.1999.tb12278.x
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Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1038, doi. 10.1111/j.1365-2621.1999.tb12277.x
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Water Vapor Permeability, Solubility, and Tensile Properties of Heat-denatured versus Native Whey...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1034, doi. 10.1111/j.1365-2621.1999.tb12276.x
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Yield Stress and Time-dependent Rheological Properties of Mango Pulp.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1029, doi. 10.1111/j.1365-2621.1999.tb12275.x
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Detection of Internal Hollows in Cooked Rice Using a Light Transmittance Method.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1027, doi. 10.1111/j.1365-2621.1999.tb12274.x
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Rapid Food Particle Temperature Mapping During Ohmic Heating Using FLASH MRI.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1024, doi. 10.1111/j.1365-2621.1999.tb12273.x
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Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1020, doi. 10.1111/j.1365-2621.1999.tb12272.x
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Instrumental Crispness and Crunchiness of Roasted Hazelnuts and Correlations with Sensory...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1015, doi. 10.1111/j.1365-2621.1999.tb12271.x
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Glucose Loss and Maillard Browning in Solids as Affected by Porosity and Collapse.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1010, doi. 10.1111/j.1365-2621.1999.tb12270.x
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Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1005, doi. 10.1111/j.1365-2621.1999.tb12269.x
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Functional Properties of Fish Protein Hydrolysate from Herring (Clupea harengus).
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1000, doi. 10.1111/j.1365-2621.1999.tb12268.x
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Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 996, doi. 10.1111/j.1365-2621.1999.tb12267.x
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Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 991, doi. 10.1111/j.1365-2621.1999.tb12266.x
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Color Improvement and Metallo-chlorophyll Complexes in Continuous Flow Aseptically Processed Peas.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 987, doi. 10.1111/j.1365-2621.1999.tb12265.x
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Canthaxanthin as an Antioxidant in a Liposome Model System and in Minced Patties from Rainbow Trout.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 982, doi. 10.1111/j.1365-2621.1999.tb12264.x
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Effects of Onion Quercetin on Oxidative Stability of Cook-chill Chicken in Vacuum-sealed Containers.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 978, doi. 10.1111/j.1365-2621.1999.tb12263.x
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Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 973, doi. 10.1111/j.1365-2621.1999.tb12262.x
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Rapid Liquid Chromatographic Assay of Vitamin E and Retinyl Palmitate in Extruded Weaning Foods.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 968, doi. 10.1111/j.1365-2621.1999.tb12261.x
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In vitro Inhibition of N-Nitrosomorpholine Formation by Fresh and Processed Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 964, doi. 10.1111/j.1365-2621.1999.tb12260.x
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Dietary Energy Value of Medium-chain Triglycerides.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 960, doi. 10.1111/j.1365-2621.1999.tb12259.x
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Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 950, doi. 10.1111/j.1365-2621.1999.tb12258.x
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Simulation and Verification of Two-Dimensional Ohmic Heating in Static System.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 946, doi. 10.1111/j.1365-2621.1999.tb12257.x
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Secondary Flow and Residence Time Distribution in Food Processing Holding Tubes with Bends.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 941, doi. 10.1111/j.1365-2621.1999.tb12256.x
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