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  1. You have free access to this content
    Volume 64 Table of Contents

    Arthritis & Rheumatism

    Volume 64, Issue 12, December 2012, Pages: 4181–4219,

    Version of Record online : 28 NOV 2012, DOI: 10.1002/art.37773

  2. The Procedurally Directive Approach to Teaching Controversial Issues

    Educational Theory

    Volume 64, Issue 6, December 2014, Pages: 627–648, Maughn Rollins Gregory

    Version of Record online : 26 NOV 2014, DOI: 10.1111/edth.12087

  3. INDEX TO ECOLOGY; VOLUME 64, 1983

    Ecology

    Volume 64, Issue 6, December 1983, Pages: 1677–1689,

    Version of Record online : 1 DEC 1983, DOI: 10.2307/1937531

  4. You have free access to this content
    Volume 64, No. 1

    European Journal of Biochemistry

    Volume 65, Issue 2, June 1976, Page: 623,

    Version of Record online : 24 SEP 2008, DOI: 10.1111/j.1432-1033.1976.tb10380.x_3

  5. Control of Escherichia coli O157:H7 in Large (115 mm) and Intermediate (90 mm) Diameter Lebanon-style Bologna

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 1100–1107, K.J.K. Getty, R.K. Phebus, J.L. Marsden, J.R. Schwenke and C.L. Kastner

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12290.x

  6. Screw Configuration Effects on Macroscopic Characteristics of Extradates Produced by Twin-screw Extrusion of Rice Flour

    Journal of Food Science

    Volume 64, Issue 3, May 1999, Pages: 479–487, G. S. Choudhury and A. Gautam

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15067.x

  7. You have free access to this content
    Volume 64, No. 2

    European Journal of Biochemistry

    Volume 65, Issue 2, June 1976, Page: 623,

    Version of Record online : 24 SEP 2008, DOI: 10.1111/j.1432-1033.1976.tb10380.x_4

  8. 2004 Index of PAR, Volume 64

    Public Administration Review

    Volume 64, Issue 6, November 2004, Pages: 753–768,

    Version of Record online : 4 NOV 2004, DOI: 10.1111/j.1540-6210.2004.00424.x

  9. Mobility and Stability Characterization of Model Food Systems Using NMR, DSC, and Conidia Germination Techniques

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 950–959, Y. Kou, P.F. Molitor and S.J. Schmidt

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12258.x

  10. Principal Factor Analysis of Extruded Sorghum and Peanut Bar Changes During Accelerated Shelf-life Studies

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 1059–1063, J.C. Anderson and B.D. Jones

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12282.x

  11. Properties of Cysteine-Added Soy Protein-Wheat Gluten Films

    Journal of Food Science

    Volume 64, Issue 3, May 1999, Pages: 514–518, L. Were, N.S. Hettiarachchy and M. Coleman

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15074.x

  12. Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

    Journal of Food Science

    Volume 64, Issue 4, July 1999, Pages: 616–622, L.-T. Lim, Y. Mine and M.A. Tung

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15096.x

  13. Functional Properties of Milk-Egg Mixtures

    Journal of Food Science

    Volume 64, Issue 5, September 1999, Pages: 787–791, E. Matringe, R. Phan Tan Luu and D. Lorient

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1999.tb15912.x

  14. Reduction of Pathogens Using Hot Water and Lactic Acid on Beef Trimmings

    Journal of Food Science

    Volume 64, Issue 6, November 1999, Pages: 1094–1099, E.A. Ellebracht, A. Castillo, L.M. Lucia, R.K. Miller and G.R. Acuff

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb12289.x

  15. Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems

    Journal of Food Science

    Volume 64, Issue 3, May 1999, Pages: 451–456, L. E. Rodriguez-Saona, M. M. Giusti and R. E. Wrolstad

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15061.x

  16. Textural and Sensory Properties of Low-Fat Beef Sausages with Added Water and Polysaccharides as Affected by pH and Salt

    Journal of Food Science

    Volume 64, Issue 3, May 1999, Pages: 550–554, Y. L. Xiong, D. C. Noel and W. G. Moody

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15083.x

  17. Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil

    Journal of Food Science

    Volume 64, Issue 2, March 1999, Pages: 262–266, K. Andersson and H. Lingnert

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15879.x

  18. β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables

    Journal of Food Science

    Volume 64, Issue 5, September 1999, Pages: 929–936, L.A. Howard, A.D. Wong, A.K. Perry and B.P. Klein

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1999.tb15943.x

  19. Heat Transfer Model Performance in Simulation of Process Deviations

    Journal of Food Science

    Volume 64, Issue 3, May 1999, Pages: 488–493, A.A. Teixeira, M.O. Balaban, S.P.M. Germer, M.S. Sadahira, R.O. Teixeira-Neto and A.A. Vitali

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15068.x

  20. Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

    Journal of Food Science

    Volume 64, Issue 2, March 1999, Pages: 272–278, K. E. Nanke, J. G. Sebranek and D.G. Olson

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15881.x