BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW (Englisch)
- Neue Suche nach: KIES, CONSTANCE
- Neue Suche nach: LIN, LI‐SHINE
- Neue Suche nach: FOX, HAZEL M.
- Neue Suche nach: KORSLUND, MARY
- Neue Suche nach: KIES, CONSTANCE
- Neue Suche nach: LIN, LI‐SHINE
- Neue Suche nach: FOX, HAZEL M.
- Neue Suche nach: KORSLUND, MARY
In:
Journal of Food Science
;
43
, 2
;
598-602
;
1978
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOW
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Beteiligte:KIES, CONSTANCE ( Autor:in ) / LIN, LI‐SHINE ( Autor:in ) / FOX, HAZEL M. ( Autor:in ) / KORSLUND, MARY ( Autor:in )
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Erschienen in:Journal of Food Science ; 43, 2 ; 598-602
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.03.1978
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Format / Umfang:5 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
-
Datenquelle:
Inhaltsverzeichnis – Band 43, Ausgabe 2
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
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- 285
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RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVENSUNDBERG, ALICE DITTMER / CARLIN, AGNES FRANCES et al. | 1978
- 289
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EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEFTHOMPSON, S. G. / OCKERMAN, H. W. / CAHILL, V. R. / PLIMPTON, R. F. et al. | 1978
- 292
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EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTSWILLIAMS, S. K. / OBLINGER, J. L. / WEST, R. L. et al. | 1978
- 297
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EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEFGOKALP, HUSNU Y. / OCKERMAN, HERBERT W. / PLIMPTON, RODNEY F. / PARRETT, NED A. / CAHILL, VERN R. et al. | 1978
- 301
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PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUEBOUTON, P. E. / HARRIS, P. V. / MACFARLANE, J. J. / O'SHEA, J. M. / SMITH, M. B. et al. | 1978
- 304
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INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERYHOSTETLER, R. L. / DUTSON, T. R. et al. | 1978
- 307
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UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMIJOSEPH, A. L. / BERRY, B. W. / CROSS, H. R. / MAGA, J. A. et al. | 1978
- 312
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INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGESWHITING, R. C. / RICHARDS, J. F. et al. | 1978
- 315
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AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF‐SOY BLENDSBELL, W.N. / SHELEF, L.A. et al. | 1978
- 319
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FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVORPRICE, L. G. / GREENE, B. E. et al. | 1978
- 323
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EFFECT OF BIRD TYPE, GROWERS AND SEASON ON THE INCIDENCE OF SALMONELLAE IN TURKEYSMcBRIDE, G. B. / BROWN, B. / SKURA, B. J. et al. | 1978
- 327
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MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAMSIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. et al. | 1978
- 331
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MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAMSIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. / NORTON, H. W. et al. | 1978
- 334
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EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYSREDDY, K. V. / KRAFT, A. A. / HASIAK, R. J. / MARION, W. W. / HOTCHKISS, D. K. et al. | 1978
- 337
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EFFECT OF ICED STORAGE ON FREE FATTY ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLEDENG, J. C. et al. | 1978
- 341
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STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTSKREISMAN, L. N. / LABUZA, T. P. et al. | 1978
- 345
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EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGEBANKHEAD, R. R. / WEINGARTNER, K. E. / KUNTZ, D. A. / ERDMAN, J. W. JR. et al. | 1978
- 349
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SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITIONJOHNSON, K. W. / SNYDER, H. E. et al. | 1978
- 354
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REMOVAL OF OLIGOSACCHARIDES FROM SOYBEAN WATER EXTRACTS BY ULTRAFILTRATIONOMOSAIYE, O. / CHERYAN, M. / MATTHEWS, M. E. et al. | 1978
- 361
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OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMSLAWHON, J. T. / HENSLEY, D. W. / MULSOW, D. / MATTIL, K. F. et al. | 1978
- 365
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COMPUTER CALCULATION OF THERMAL PROCESSESTUNG, M. A. / GARLAND, T. D. et al. | 1978
- 370
-
QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTERMcWATTERS, KAY H. / YOUNG, CLYDE T. et al. | 1978
- 375
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DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKESSHAFER, MELISSA A. M. / ZABIK, MARY E. et al. | 1978
- 380
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MEASUREMENT OF THE THERMO‐PHYSICAL PROPERTIES OF COMMON COOKIE DOUGHKULACKI, F. A. / KENNEDY, S. C. et al. | 1978
- 385
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ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORSPAYNE, R. EDWARD / HILL, C. G. JR. / AMUNDSON, C. H. et al. | 1978
- 390
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APPARATUS FOR STUDYING FOULING OF HEATED SURFACES BY BIOLOGICAL FLUIDSLING, A. C. / LUND, D. B. et al. | 1978
- 394
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KERNEL HARDNESS OF WILD RICE AS AFFECTED BY DRYING AIR TEMPERATURE AND MOISTURE GRADIENTWIRAKARTAKUSUMAH, M. A. / LUND, D. B. et al. | 1978
- 397
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PRODUCTION OF k‐CASEIN CONCENTRATE FROM COMMERCIAL CASEINGIRDHAR, BHUPINDER K. / HANSEN, POUL M. T. et al. | 1978
- 401
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EVALUATION OF BIRD CHILLER WATER FOR RECYCLING IN GIBLET FLUMESLILLARD, H. S. et al. | 1978
- 404
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REDUCTION IN CHEMICAL OXYGEN DEMAND OF OZONATED SUGAR SOLUTIONS BY CHARCOALWALTER, R.H. / SHERMAN, R.M. et al. | 1978
- 407
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PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATESWALTER, W. M. JR. / PURCELL, A. E. / HOOVER, M. W. / WHITE, A. G. et al. | 1978
- 411
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FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATIONKONSTANCE, R. P. / SULLIVAN, J. F. / TALLEY, F. B. / CALHOUN, M. J. / CRAIG, J. C. JR. et al. | 1978
- 415
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EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOSFLORA, L. F. / HEATON, E. K. / SHEWFELT, A. L. et al. | 1978
- 420
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FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILSROBERTSON, J. A. / MORRISON, W. H. III / YON, B. G. L / SHAW, R. L. et al. | 1978
- 424
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USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFINGMONSAN, P. / DUTEURTRE, B. / MOLL, M. / DURAND, G. et al. | 1978
- 428
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ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERSEAGERMAN, BRADLEY A. et al. | 1978
- 431
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THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENTLUH, B S. / KARBASSI, MAHMOUD / SCHWEIGERT, B S. et al. | 1978
- 435
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ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTSSHEWFELT, R. L. / AHMED, E. M. et al. | 1978
- 439
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SAFETY OF HOME CANNING PROCEDURES FOR LOW‐ACID FOODSWALSH, B. H. / BATES, R. P. et al. | 1978
- 444
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REMOVAL OF CARBOFURAN RESIDUES FROM STRAWBERRIES BY VARIOUS WASHES AND JAM PRODUCTIONARCHER, T. E. / STOKES, J. D. et al. | 1978
- 446
-
COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME‐MADE AND COMMERCIAL APPLE PRODUCTSLINDROTH, SEPPO / NISKANEN, AIMO et al. | 1978
- 449
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ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCEUPSHAW, S. C. / LOPEZ, A. / WILLIAMS, H. L. et al. | 1978
- 453
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FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMSAVENS, JOHN S. / PODUSKA, PAUL J. / SCHMIDT, F. PIERCE / JANSEN, G. RICHARD / HARPER, JUDSON M. et al. | 1978
- 457
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ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATIONDENG, J. C. / WATSON, M. / BATES, R. P. / SCHROEDER, E. et al. | 1978
- 461
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MOLECULAR CHANGES IN THE SALT‐SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLECHENG, CHIN‐SHENG / PARRISH, F. C. JR. et al. | 1978
- 464
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RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLEWILLIAMS, JULIA RISTER / HARRISON, DOROTHY L. et al. | 1978
- 468
-
A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLEEAGERMAN, B. A. / CLYDESDALE, F. M. / FRANCIS, F. J. et al. | 1978
- 470
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GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURESWILLARDSEN, R.R. / BUSTA, F. F. / ALLEN, C. E. / SMITH, L. B. et al. | 1978
- 476
-
DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEFHAYDEN, A. R. et al. | 1978
- 479
-
EFFECTS OF FROZEN STORAGE AND DRY‐CURING ON HAM TRIGLYCERIDE FATTY ACIDSKINGSLEY, GUY R. / GRAHAM, PAUL P. / YOUNG, R. W. et al. | 1978
- 483
-
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATETHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 488
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MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLETHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 493
-
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMSTHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 499
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NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN EPARMER, E. L. / SURAK, J. G. / KNAPP, F. W. et al. | 1978
- 502
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EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATPBOWLING, R. A. / SMITH, G. C. / DUTSON, T. R. / CARPENTER, Z. L. et al. | 1978
- 508
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DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILSKANG, C. G. / MUGURUMA, M. / FUKAZAWA, T. / ITO, T. et al. | 1978
- 515
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EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEATRAO, CH. S. / DAY, E.J. / CHEN, T.C. et al. | 1978
- 517
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CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONSSCHEFFELDT, P. / HRAZDINA, G. et al. | 1978
- 521
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THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6BIBEAU, THOMAS C. / CLYDESDALE, F. M. et al. | 1978
- 524
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CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): EFFECT OF ASCORBIC ACID AND COPPER IN A β‐CAROTENE‐LINOLEIC ACID SOLID MODELKANNER, JOSEPH / BUDOWSKI, PIERRE et al. | 1978
- 527
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CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANSGKINIS, ASTERIOS M. / FENNEMA, OWEN R. et al. | 1978
- 532
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ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERSMATTHEWS, R. F. / HALL, J. W. et al. | 1978
- 535
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INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATIONBUCKHOLZ, LAWRENCE L. JR. / DAUN, HENRYK et al. | 1978
- 540
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PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDSREDDY, N. R. / BALAKRISHNAN, C. V. / SALUNKHE, D. K. et al. | 1978
- 544
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ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATIONEAKIN, D. E. / SINGH, R. PAUL / KOHLER, G. O. / KNUCKLES, BENNY et al. | 1978
- 548
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NONSPECIFIC STAINING OF A Lactobacillus BY Salmonella FLUORESCENT ANTIBODIESTHARRINGTON, G. JR. / ASHTON, D.H. / HATFIELD, J.R. / FRY, F.H. et al. | 1978
- 553
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WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMROKAMURA, T. / STEINBERG, M. P. / TOJO, M. / NELSON, A. I. et al. | 1978
- 556
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PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANSHAMMERSCHMIDT, PATRICIA A. / PRATT, DAN E. et al. | 1978
- 560
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APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANSTIMBIE, D. J. / SECHRIST, L. / KEENEY, P. G. et al. | 1978
- 563
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DISTRIBUTION OF BEAN AND WHEAT INOSITOL PHOSPHATE ESTERS DURING AUTOLYSIS AND GERMINATIONFERREL, ROBERT E. et al. | 1978
- 566
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HYDROLYSIS OF LACTOSE IN ACID WHEY USING β‐GALACTOSIDASE ADSORBED TO A PHENOL FORMALDEHYDE RESINOKOS, MARTIN R. / GRULKE, ERIC A. / SYVERSON, ALDRICH et al. | 1978
- 572
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EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELSKIM, W. J. / RAO, V. N. M. / SMIT, C. J. B. et al. | 1978
- 576
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EFFECT OF SELECTED PESTICIDES ON GROWTH AND CITRININ PRODUCTcitrinum, Penicillium / DRAUGHON, FRANCES A. / AYRES, JOHN C. et al. | 1978
- 579
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FREE AMINO ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENINGWEAVER, J. C. / KROGER, MANFRED / THOMPSON, M. P. et al. | 1978
- 584
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PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF β‐GALACTOSIDASE FROM Kluyveromyces fragilisMAHONEY, R. R. / WHITAKER, J. R. et al. | 1978
- 592
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ISOLATION OF MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS FROM EGG YOLK GRANULESGARLAND, T. D. / POWRIE, W. D. et al. | 1978
- 598
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BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOWKIES, CONSTANCE / LIN, LI‐SHINE / FOX, HAZEL M. / KORSLUND, MARY et al. | 1978
- 603
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POLYPHENOL OXIDASE OF d'ANJOU PEARS (Pyrus communis L.)HALIM, D. H. / MONTGOMERY, M. W. et al. | 1978
- 606
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SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENTVIOLLAZ, PACUAL / CHIRIFE, JORGE / IGLESIAS, HÉCTOR A. et al. | 1978
- 609
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OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEMDENNISON, D.B. / KIRK, J.R. et al. | 1978
- 613
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HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDSSCHMIDT, R. H. / ILLINGWORTH, B. L. / AHMED, E. M. et al. | 1978
- 616
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REVRSIBILITY OF NEPHROCYTOMEGALY CAUSED IN RATS BY LYSINOALANINE [Ne‐(DL‐2‐AMINO‐2‐CARBOXYETHYL)‐L‐LYSINE]STRUTHERS, BARBARA J. / HOPKINS, DANIEL T. / DAHLGREN, ROBERT R. et al. | 1978
- 619
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INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINSFINLEY, J. W. / SNOW, J. T. / JOHNSTON, P. H. / FRIEDMAN, M. et al. | 1978
- 622
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HEAT INACTIVATION OF BOTULINUM TOXIN TYPE A IN SOME CONVENIENCE FOODS AFTER FROZEN STORAGEWOOLFORD, A.L. / SCHANTZ, E. J. / WOODBURN, M. J. et al. | 1978
- 625
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MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURDTSINTSADZE, TENGIZ D. / LEE, CHERL‐HO / RHA, CHOKYUN et al. | 1978
- 631
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KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACIDHAMM, D. J. / LUND, D. B. et al. | 1978
- 634
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EFFECT OF PLANT FIBER ON LIPASE, TRYPSIN AND CHYMOTRYPSIN ACTIVITYSCHNEEMAN, BARBARA OLDS et al. | 1978
- 636
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PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEFMILLER, G. J. / KRUGGEL, W. G. / FIELD, R. A. et al. | 1978
- 638
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SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEATSEBRANEK, J. G. / CASSENS, R. G. / GREASER, M. L. / HOEKSTRA, W. G. / SUGIYAMA, H. et al. | 1978
- 639
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VOLATILE CONSTITUENTS OF JACK FRUIT (Arthocarpus heterophyllus)SWORDS, G. / BOBBIO, P. A. / HUNTER, G. L. K. et al. | 1978
- 641
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A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMONCROSGROVE, DONALD M. et al. | 1978
- 642
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NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODSRHAM, O. de / KRUSEMAN, J. / HIDALGO, J. et al. | 1978
- 644
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EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOESSALDANA, GUADALUPE / STEPHENS, THOMAS S. / MEYER, ROBERT / LIME, BRUCE J. et al. | 1978
- 646
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ISOENZYMES OF POLYPHENOL OXIDASE FROM HIGH L‐DOPA CONTAINING VELVET BEANZENIN, C. T. / PARK, Y. K. et al. | 1978
- 648
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OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOODANG, T. K. / FORD, J. D. / PEI, D. C. T. et al. | 1978
- 650
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EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEMDRYDEN, M. J. / SATTERLEE, L. D. et al. | 1978
- 652
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ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEATMATHEWSON, PAUL R. / POMERANZ, Y. et al. | 1978
- 654
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METHYLXANTHINE INHIBITION OF AFLATOXIN PRODUCTIONBUCHANAN, R. L. / FLETCHER, A. M. et al. | 1978
- 656
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MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEEDCUNNINGHAM, S. D. / CATER, C. M. / MATTIL, K. F. et al. | 1978
- 658
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AN APPARATUS FOR COLLECTING VOLATILES AND MAINTAINING A CONSTANT OXYGEN CONCENTRATIONKENTSTUTZ, H. / SILVERMAN, GERALD J. / M.SPIRA, WILLIAM / LEVIN, ROBERTE. et al. | 1978
- 660
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A GENERAL LETHAL‐RATE PAPER FOR THE GRAPHICAL CALCULATION OF PROCESSING TIMESLEONHARDT, GUSTAVO FERREIRA et al. | 1978