| 1. |
EFFECT OF THE FAT CONTENT OF GROUND BEEF ON THE HEAT INACTIVATION OF POLIOVIRUS |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 865-868
JOYCE A. FILPPI,
GEORGE J. BANWART,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07263.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 2. |
CHANGES IN THE MECHANICAL PROPERTIES OF VEAL MUSCLES PRODUCED BY MYOFIBRILLAR CONTRACTION STATE, COOKING TEMPERATURE AND COOKING TIME |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 869-875
P. E. BOUTON,
P. V. HARRIS,
W. R. SHORTHOSE,
D. RATCLIFF,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07264.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 3. |
LIPID AUTOXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 876-879
KURT E. MOERCK,
H. R. BALL,
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PDF (436KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07265.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 4. |
FISH PROTEIN CONCENTRATE FOAM |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 880-882
RUTH E. BALDWIN,
SIRILAK SINTHAVALAI,
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PDF (317KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07266.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 5. |
EVALUATION OF FISH PROTEIN CONCENTRATE AS A REPLACEMENT FOR DRY SKIM MILK IN LAUBINA WEANING FOOD MIXTURES |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 883-886
ANGELIKI MARINOU,
DENISE Y.C.L. CO,
G. E. LIVINGSTON,
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PDF (413KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07267.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 6. |
ELEMENTAL ANALYSIS OF PROTEIN‐CONTAINING FOOD MATERIALS FROM VARIOUS SOURCES |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 887-891
A. K. FURR,
F. V. KOSIKOWSKI,
C. A. BACHE,
D. J. LISK,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07268.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 7. |
SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 892-896
JANE N. EHNINGER,
DAN E. PRATT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07269.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 8. |
LEGUME POWDERS: PREPARATION AND SOME NUTRITIONAL AND PHYSICOCHEMICAL PROPERTIES |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 897-899
SAMUEL KON,
J. R. WAGNER,
A. N. BOOTH,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07270.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 9. |
VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 900-903
G.L.K. HUNTER,
WESLEY A. BUCEK,
TERENCE RADFORD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07271.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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| 10. |
EFFECT OF FLAVONOLS ON ASCORBIC ACID AND ANTHOCYANIN STABILITY IN MODEL SYSTEMS |
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Journal of Food Science,
Volume 39,
Issue 5,
1974,
Page 904-906
A. J. SHRIKHANDE,
F. J. FRANCIS,
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PDF (444KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1974.tb07272.x
出版商:Blackwell Publishing Ltd
年代:1974
数据来源: WILEY
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