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There are 17091 results for: content related to: ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS

  1. Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride

    Journal of Food Science

    Volume 50, Issue 2, March 1985, Pages: 304–307, R. C. WHITING, R. C. BENEDICT, C. A. KUNSCH and D. BLALOCK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb13387.x

  2. THE LOCATION OF BEEF PROCESSING

    Annals of the Association of American Geographers

    Volume 66, Issue 1, March 1976, Pages: 60–75, J. C. CROSSLEY

    Version of Record online : 23 FEB 2005, DOI: 10.1111/j.1467-8306.1976.tb01072.x

  3. EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS

    Journal of Food Science

    Volume 42, Issue 6, November 1977, Pages: 1506–1509, G. W. SHULTS, J. S. COHEN, J. J. HOWKER and E. WIERBICKI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb08412.x

  4. You have free access to this content
    Appendix Standards for Meat, Poultry, and Seafood in the United States

    Handbook of Meat, Poultry and Seafood Quality

    Leo M. L. Nollet, Pages: 587–694, 2007

    Published Online : 10 DEC 2007, DOI: 10.1002/9780470277829.app1

  5. On-line high performance liquid chromatography — multidimensional gas chromatography and its application to the determination of stilbene hormones in corned beef

    Journal of High Resolution Chromatography

    Volume 16, Issue 8, August 1993, Pages: 479–482, Colin G. Chappell, Colin S. Creaser and Martin J. Shepherd

    Version of Record online : 9 APR 2005, DOI: 10.1002/jhrc.1240160807

  6. Statistiken über bakterielle Lebensmittelvergiftungen im Ausland

    Food / Nahrung

    Volume 4, Issue 11, 1960, Pages: 1015–1086, Prof. Dr. med. vet. habil. G. Seidel

    Version of Record online : 20 OCT 2006, DOI: 10.1002/food.19600041104

  7. Nutrient Retention in Pork, Turkey Breast and Corned Beef Roasts after Infrared and Convective Heat Processing

    Journal of Food Science

    Volume 48, Issue 3, May 1983, Pages: 865–868, N. UNKLESBAY, M. E. DAVIS and G. KRAUSE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14918.x

  8. Collagen content of some Australian canned meats

    Journal of the Science of Food and Agriculture

    Volume 29, Issue 6, June 1978, Pages: 569–573, Peter W. Board, William A. Montgomery and Peter J. Rutledge

    Version of Record online : 10 MAY 2006, DOI: 10.1002/jsfa.2740290612

  9. EFFECTS OF PROCESSING TREATMENTS ON CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CORNED BEEF

    Journal of Food Science

    Volume 43, Issue 1, January 1978, Pages: 270–271, J. O. REAGAN, J. A. CARPENTER and C. P. BLANCHARD

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb09790.x

  10. Rapid Field Screening Method for Flat Sour Spoilage

    Journal of Food Science

    Volume 50, Issue 6, November 1985, Pages: 1719–1720, J. M. DAMARÉ, G. W. KRUMM and R. W. JOHNSTON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb10573.x

  11. You have full text access to this OnlineOpen article
    Chicken and Egg: Testing the Carbon Isotopic Effects of Carnivory and Herbivory

    Archaeometry

    T. C. O'Connell and R. E. M. Hedges

    Version of Record online : 24 JUN 2016, DOI: 10.1111/arcm.12253

  12. A COMPARISON OF Microbacterium thermosphactum AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM-PACKAGED SLICED LUNCHEON MEATS

    Journal of Food Science

    Volume 45, Issue 6, September 1980, Pages: 1745–1748, A. F. EGAN, A. L. FORD and B. J. SHAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07602.x

  13. Transactions and Communications

    Journal of the Society of Chemical Industry

    Volume 63, Issue 3, March 1944, Pages: 65–96,

    Version of Record online : 29 MAY 2007, DOI: 10.1002/jctb.5000630301

  14. Pesticide residues in foodstuffs in Great Britain. II.—Persistent organochlorine pesticide residues in selected foods

    Journal of the Science of Food and Agriculture

    Volume 17, Issue 12, December 1966, Pages: 563–569, H. Egan, D. C. Holmes, J. Roburn and J. O'G. Tatton

    Version of Record online : 26 JUN 2006, DOI: 10.1002/jsfa.2740171210

  15. GROWTH OF STAPHYLOCOCCUS AUREUS, SALMONELLA ENTERITIDIS, AND ALPHA-TYPE STREPTOCOCCUS EXPERIMENTALLY INOCULATED INTO CANNED MEAT PRODUCTS

    Journal of Food Science

    Volume 10, Issue 2, March 1945, Pages: 108–113, MICHAEL SURGALLA and G. M. DACK

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1945.tb16152.x

  16. The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products

    Journal of Food Quality

    Volume 35, Issue 6, December 2012, Pages: 411–418, Z. Pietrasik, D.L. Pierce and J.A.M. Janz

    Version of Record online : 24 OCT 2012, DOI: 10.1111/jfq.12000

  17. (First Stenhouse-Williams Memorial Lecture) Typhoid in Aberdeen, 1964

    Journal of Applied Bacteriology

    Volume 31, Issue 2, June 1968, Pages: 171–178, J.W. Howie

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1968.tb00355.x

  18. Species identification by oligonucleotide hybridisation: the influence of processing of meat products

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 1, January 1999, Pages: 53–57, Jaap B Buntjer, Alex Lamine, Nel Haagsma and Johannes A Lenstra

    Version of Record online : 1 APR 1999, DOI: 10.1002/(SICI)1097-0010(199901)79:1<53::AID-JSFA171>3.0.CO;2-E

  19. GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

    Journal of Food Safety

    Volume 24, Issue 4, November 2004, Pages: 246–256, STEVEN C. INGHAM, JILL A. LOSINSKI, KATIE L. BECKER and DENNIS R. BUEGE

    Version of Record online : 8 FEB 2005, DOI: 10.1111/j.1745-4565.2004.00535.x

  20. The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1635–1643, Fiorella B. H. Dantas, Sílvia T. Dantas, Daisy Moitinho, Carolina C. M. Albers and Marise A. R. Pollonio

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12466