Authors:
ELLIS WO
SMITH JP
SIMPSON BK
RAMASWAMY H
DOYON G
Citation: Wo. Ellis et al., EFFECT OF GAS BARRIER CHARACTERISTICS OF FILMS ON AFLATOXIN PRODUCTION BY ASPERGILLUS-FLAVUS IN PEANUTS PACKAGED UNDER MODIFIED ATMOSPHERE PACKAGING (MAP) CONDITIONS, Food research international, 27(6), 1994, pp. 505-512
Authors:
AALHUS JL
MCGINNIS DS
GARIEPY C
JONES SDM
TONG AKW
Citation: Jl. Aalhus et al., A MODIFIED HOT PROCESSING STRATEGY FOR BEEF - EFFECTS ON FRESH MEAT QUALITY, Food research international, 27(6), 1994, pp. 513-518
Authors:
GARIEPY C
DELAQUIS PJ
AALHUS JL
MCGINNIS DS
ROBERTSON M
LEBLANC C
RODRIGUE N
Citation: C. Gariepy et al., A MODIFIED HOT PROCESSING STRATEGY FOR BEEF - FUNCTIONALITY OF ELECTRICALLY-STIMULATED AND HOT-BONED MEAT PREBLENDED WITH DIFFERENT NACL CONCENTRATIONS, Food research international, 27(6), 1994, pp. 519-526
Authors:
MCGINNIS DS
AALHUS JL
CHABOT B
GARIEPY C
JONES SDM
Citation: Ds. Mcginnis et al., A MODIFIED HOT PROCESSING STRATEGY FOR BEEF - REDUCED ELECTRICAL ENERGY-CONSUMPTION IN CARCASS CHILLING, Food research international, 27(6), 1994, pp. 527-535
Citation: L. Hashim et H. Chaveron, EXTRACTION AND DETERMINATION OF METHYLPYRAZINES IN COCOA BEANS USING COUPLED STEAM DISTILLATION-MICRODISTILLATOR, Food research international, 27(6), 1994, pp. 537-544
Authors:
LOPEZMALO A
PALOU E
WELTI J
CORTE P
ARGAIZ A
Citation: A. Lopezmalo et al., SHELF-STABLE HIGH-MOISTURE PAPAYA MINIMALLY PROCESSED BY COMBINED METHODS, Food research international, 27(6), 1994, pp. 545-553
Citation: F. Shahidi et al., OXIDATIVE STABILITY OF OIL FROM BLUBBER OF HARP SEAL (PHOCA-GROENLANDICA) AS ASSESSED BY NMR AND STANDARD PROCEDURES, Food research international, 27(6), 1994, pp. 555-562
Citation: Jfr. Lues et al., THE INFLUENCE OF A BAKERS-YEAST PRE-INOCULUM ON BREAD-DOUGH LEAVENING, Food research international, 27(6), 1994, pp. 567-569
Citation: K. Saito et T. Mori, RESTORATION OF THE RED COLOR OF PHOTO-BLEACHED CARTHAMINE IN CALCIUM ALGINATE GEL MEMBRANES, Food research international, 27(6), 1994, pp. 571-574
Authors:
MAESMANS G
HENDRICKX M
DECORDT S
VANLOEY A
NORONHA J
TOBBACK P
Citation: G. Maesmans et al., EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS, Food research international, 27(5), 1994, pp. 413-423
Citation: Gs. Mittal et S. Barbut, EFFECTS OF FAT REDUCTION ON FRANKFURTERS PHYSICAL AND SENSORY CHARACTERISTICS, Food research international, 27(5), 1994, pp. 425-431
Citation: Hj. Swatland, DYNAMIC ANALYSIS OF ELECTROMECHANICAL DATA FROM A HAND-HELD MEAT PROBE IN RELATION TO MEAT STRUCTURE, Food research international, 27(5), 1994, pp. 433-441
Citation: Hm. Bakir et al., GELATION PROPERTIES OF FATTY FISH PROCESSED WITH OR WITHOUT ADDED SODIUM-CHLORIDE, CRYOPROTECTANTS AND ANTIOXIDANTS, Food research international, 27(5), 1994, pp. 443-449
Authors:
AKOCHIK E
ALLI I
KERMASHA S
YAYLAYAN V
DUMONT J
Citation: E. Akochik et al., QUANTITATION OF ALKYLPYRAZINES IN MAPLE SYRUP, MAPLE FLAVORS AND NON-MAPLE SYRUPS, Food research international, 27(5), 1994, pp. 451-457
Citation: B. Girard et S. Nakai, SEXUAL MATURITY STAGES OF CANNED CHUM SALMON SEGREGATED USING STATIC HEADSPACE VOLATILE PATTERNS, Food research international, 27(5), 1994, pp. 469-476
Citation: Ma. Drake et al., RHEOLOGICAL CHARACTERISTICS OF MILKFAT AND MILKFAT-BLEND SUCROSE POLYESTERS, Food research international, 27(5), 1994, pp. 477-481
Citation: Gi. Lee et al., ENZYMATIC-SYNTHESIS OF 2 SWEET ASPARTYL DIPEPTIDE ANALOGS CATALYZED BY THERMOLYSIN, Food research international, 27(5), 1994, pp. 483-488
Citation: K. Hoppner et al., BIOTIN CONTENT IN VEGETABLES AND NUTS AVAILABLE ON THE CANADIAN MARKET, Food research international, 27(5), 1994, pp. 495-497
Citation: A. Agblor et al., CHARACTERIZATION OF ALPHA-AMYLASE AND POLYGALACTURONASE FROM LYGUS SPP (HETEROPTERA, MIRIDAE), Food research international, 27(4), 1994, pp. 321-326
Citation: C. Abbatemarco et Hs. Ramaswamy, END-OVER-END THERMAL-PROCESSING OF CANNED VEGETABLES - EFFECT ON TEXTURE AND COLOR, Food research international, 27(4), 1994, pp. 327-334
Citation: Lr. Fukumoto et al., ISOLATION OF IMMUNOGLOBULINS FROM CHEESE WHEY USING ULTRAFILTRATION AND IMMOBILIZED METAL AFFINITY-CHROMATOGRAPHY, Food research international, 27(4), 1994, pp. 335-348
Authors:
SIMPSON MV
SMITH JP
RAMASWAMY HS
SIMPSON BK
GHAZALA S
Citation: Mv. Simpson et al., THERMAL-RESISTANCE OF STREPTOCOCCUS-FAECIUM AS INFLUENCED BY PH AND SALT, Food research international, 27(4), 1994, pp. 349-353