| 1. |
TEXTURAL CHANGE IN PRECOOKED LOBSTER (Homarus americanus) MEAT DURING REFRIGERATED STORAGE, FREEZING AND FROZEN STORAGE |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 185-188
BJORN DAGBJARTSSON,
MYRON SOLBERG,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05812.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 2. |
PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP‐FRIED FISH FLESH |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 189-190
J. L. COLLINS,
C. C. CHEN,
J. R. PARK,
J. O. MUNDT,
I. E. McCARTY,
M. R. JOHNSTON,
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PDF (245KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05813.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 3. |
STABILITY OF FISH SAUSAGE AT LOW TEMPERATURE STORAGE |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 191-194
FRANCISCO S. HING,
NORA YU‐ANG TANG,
CATHERINE G. CAVALETTO,
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PDF (433KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05814.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 4. |
SOME FACTORS INFLUENCING THE PRODUCTION OF PROTEIN ISOLATES FROM WHOLE FISH |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 195-198
WILMON W. MEINKE,
MUHAMMAD A. RAHMAN,
KARL F. MATTIL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05815.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 5. |
DIELECTRIC PROPERTIES OF CARBOHYDRATE‐WATER MIXTURES AT MICROWAVE FREQUENCIES |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 199-204
B. D. ROEBUCK,
S. A. GOLDBLITH,
W. B. WESTPHAL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05816.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 6. |
THERMAL PROPERTIES OF FREEZE‐DRIED MUSHROOMS |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 205-208
R. A. KEPPELER,
O. G. COWART,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05817.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 7. |
THERMAL RADIATION PROPERTIES OF FREEZE‐DRIED MEATS |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 209-212
DEWEY ANTHONY PETREE,
J. EDWARD SUNDERLAND,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05818.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 8. |
STABILITY AND CHARACTERISTICS OF THE PIGMENT PRODUCED BY GAMMA IRRADIATION OF METMYOGLOBIN |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 213-217
L.D. SATTERLEE,
W. DUANE BROWN,
C. L YCOMETROS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05819.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 9. |
A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 218-221
P. E. BOUTON,
P. V. HARRIS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05820.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 10. |
PORK LOINS: THE EFFECTS OF SELECTION ON CUT‐OUT YIELDS, COOKED EDIBLE PORTION YIELD AND ORGANOLEPTIC SUPERIORITY |
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Journal of Food Science,
Volume 37,
Issue 2,
1972,
Page 222-225
R. E. RUST,
O. G. OLSON,
G. M. THOMSON,
R. O. SHULER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb05821.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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