| 1. |
PIGMENT AND CHROMOGEN CHARACTERISTICS OF SUNFLOWER SEED, Helianthus annum |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 1-3
B. J. BRUMMETT,
E. E. BURNS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03369.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 2. |
A CHARACTERIZATION OF TWO CHROMATOGRAPHICALLY SEPARATED FRACTIONS OF COCONUT PROTEIN |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 4-7
ROBERT HAGENMAIER,
C. M. CATER,
K. F. MATTIL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03370.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 3. |
PREPARATION OF EGG WHITE OVOMUCIN BY GEL FILTRATION |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 8-11
LOUIS L. YOUNG,
F. A. GARDNER,
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PDF (488KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03371.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 4. |
HYDROLYSIS DURING BREADMAKING OF PHYTIC ACID IN WHEAT PROTEIN CONCENTRATE |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 12-13
G. S. RANHOTRA,
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PDF (257KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03372.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 5. |
COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURS |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 14-18
L. W ROONEY,
C. B. GUSTAFSON,
S. P. CLARK,
C. M. CATER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03373.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 6. |
FLAVOR CHANGES IN REHEATED CHICKEN |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 19-22
NATHOLYN D. HARRIS,
R. C. LINDSAY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03374.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 7. |
PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 23-26
G. DUBÉ,
V. D. BRAMBLETT,
M. D. JUDGE,
R. B. HARRINGTON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03375.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 8. |
EFFECT OF PROTEOLYSIS ON THE EMULSIFICATION CHARACTERISTICS OF BOVINE SKELETAL MUSCLE |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 27-28
M. W. BOIS,
A. F. ANGLEMIER,
M. W. MONTGOMERY,
W. D. DAVIDSON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03376.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 9. |
THE EFFECT OFpH ON BOVINE OXYMYOGLOBIN STRUCTURE AND STABILITY |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 29-32
B. S. PAN,
MYRON SOLBERG,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03377.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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| 10. |
SWEATY ODOR IN FATTY ACIDS: MEASUREMENTS OF SIMILARITY, CONFUSION AND FATIGUE |
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Journal of Food Science,
Volume 37,
Issue 1,
1972,
Page 33-35
JOHN E. AMOORE,
DELPHA VENSTROM,
MARVEL‐DARE NUTTING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1972.tb03378.x
出版商:Blackwell Publishing Ltd
年代:1972
数据来源: WILEY
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Volume 37 issue 1