Zobrazeno 1 - 10
of 11
pro vyhledávání: '"C W Woodmansee"'
Autor:
C W, WOODMANSEE, G L, BAKER
Publikováno v:
Food industries. 18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d20dfb5ef6c0369def1177dd85d6f571
https://pubmed.ncbi.nlm.nih.gov/21017038
https://pubmed.ncbi.nlm.nih.gov/21017038
Autor:
C. W. Woodmansee
Publikováno v:
Economic Botany. 2:88-91
This cementing substance between the cells of all plants is economically valuable as a jellifying, stabilizing, emulsifying and binding agent, and is extracted for those purposes principally from apple pomace and citrus peels.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bed4bf14508b697c5f62be9010c4b3bf
https://doi.org/10.1007/bf02907923
https://doi.org/10.1007/bf02907923
Publikováno v:
Journal of the American Society for Horticultural Science. 95:99-102
Leaf tissue carbohydrates of Ilex opaca cv. ‘Miss Helen’ extracted with alcohol and methylated with trimethylchlorosilane (TMCS) and hexamethyl-disilizane (HMDS) were assayed by gas chromatography. This empirical procedure involved a one-hour ref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d31b9868b789cbf00854263155684d5
https://doi.org/10.21273/jashs.95.1.99
https://doi.org/10.21273/jashs.95.1.99
Publikováno v:
Journal of Agricultural and Food Chemistry. 14:633-636
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff61fc1835fcdc81d63391a42010b663
https://doi.org/10.1021/jf60148a025
https://doi.org/10.1021/jf60148a025
Publikováno v:
Journal of AOAC INTERNATIONAL. 25:142-145
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c5bbdc70aea960bb550ea75df917364
https://doi.org/10.1093/jaoac/25.1.142
https://doi.org/10.1093/jaoac/25.1.142
Publikováno v:
Journal of Food Science. 24:503-514
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7424ec6c8ee71be1704ea594b1af7cac
https://doi.org/10.1111/j.1365-2621.1959.tb17301.x
https://doi.org/10.1111/j.1365-2621.1959.tb17301.x
Publikováno v:
Journal of AOAC INTERNATIONAL. 25:760-763
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dfb85354bdc96d8cb75c03d3e0f9231
https://doi.org/10.1093/jaoac/25.3.760
https://doi.org/10.1093/jaoac/25.3.760
Autor:
C. W. Woodmansee, O. J. Abbott
Publikováno v:
Poultry Science. 37:1367-1373
THE temperature which is used commonly for scalding in the commercial processing of poultry is about 128°F., generally referred to as semi-scalding. Within the last few years there has been a trend toward increasing the temperature to about 140°F.,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bba7e183b49a75cf7f8e6bb86f5e7dc0
https://doi.org/10.3382/ps.0371367
https://doi.org/10.3382/ps.0371367
Autor:
C. W. Woodmansee, P. H. Sammelwitz
Publikováno v:
Poultry Science. 42:514-516
THE use of subjective factors such as odor and slime to assess the quality of refrigerated poultry generally have been considered indispensable. However, an objective measurement of quality may be not only desirable but also preferable. Although it w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cafc5f7dfcebc19e23323f05df81e184
https://doi.org/10.3382/ps.0420514
https://doi.org/10.3382/ps.0420514
Publikováno v:
Plant physiology. 34(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e922b9ea2a4c918d61461a591c169c84
https://pubmed.ncbi.nlm.nih.gov/16655238
https://pubmed.ncbi.nlm.nih.gov/16655238