Zobrazeno 1 - 10
of 110
pro vyhledávání: '"J. G. Endres"'
Publikováno v:
Journal of the American Oil Chemists' Society. 56:320-327
In comparison to other muscle foods like red meats, utilization of vegetable protein products in seafood is limited, and can be considered to be in its infancy. The opportunities are not predicated entirely on the future. Opportunities exist today, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c773bf9c4cb09484e093ab5b2e63be
https://doi.org/10.1007/bf02671487
https://doi.org/10.1007/bf02671487
Autor:
David Firestone, William Artz, E. G. Perkins, Don Morton, J. G. Endres, John Ohlrogge, Hans P. Blaschek
Publikováno v:
Journal of the American Oil Chemists' Society. 64:1402-1406
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a70c3eef6adf85355774f2964713d22b
https://doi.org/10.1007/bf02636988
https://doi.org/10.1007/bf02636988
Publikováno v:
Journal of the American Oil Chemists' Society. 66:524-527
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::436d5354fe31a5b40710450aac42babf
https://doi.org/10.1007/bf02885442
https://doi.org/10.1007/bf02885442
Autor:
Frank C. Naughton, David Firestone, H. P. Gormely, J. G. Endres, F. P. Khym, Thomas H. Smouse, W. H. Tallent, Edward G. Perkins, Norman O. V. Sonntag, P. Wells, Peter Kalustian, T. H. Applewhite, Ed Gerhardt
Publikováno v:
Journal of the American Oil Chemists' Society. 54:A73-A76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed1425244c144286bccdc669dab5dbab
https://doi.org/10.1007/bf02912375
https://doi.org/10.1007/bf02912375
Autor:
R. A. Reiners, J. G. Endres, J. Iavicoli, K. Kitsuta, F. A. Kummerow, Gladys Macy, E. G. Perkins, T. H. Smouse, J. A. Thompson, R. W. Walker
Publikováno v:
Journal of the American Oil Chemists' Society. 45:381A-386A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6374f604e1e56622f41ea0f34ae233df
https://doi.org/10.1007/bf02541321
https://doi.org/10.1007/bf02541321
Publikováno v:
The Journal of Nutrition. 73:291-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e359b1eb2b83c57d78ae29c2131a8c
https://doi.org/10.1093/jn/73.3.291
https://doi.org/10.1093/jn/73.3.291
Autor:
N. E. Bednarcyk, J. Covey, J. G. Endres, J. Iavicoli, F. A. Kummerow, E. G. Perkins, T. H. Smouse, J. A. Thompson, R. W. Walker
Publikováno v:
Journal of the American Oil Chemists' Society. 47:115A-134A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::481b6acc75f398f47635a3e983f5c678
https://doi.org/10.1007/bf02612958
https://doi.org/10.1007/bf02612958
Autor:
N. E. Bednarcyk, J. E. Covey, J. G. Endres, Yoshio Hirano, J. Iavicoli, S. Kawamura, D. A. Leo, F. A. Kummerow, E. G. Perkins, R. W. Walker
Publikováno v:
Journal of the American Oil Chemists' Society. 49:55A-67A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a281edc5f7b59f04c4f719e30db9fc0d
https://doi.org/10.1007/bf02612661
https://doi.org/10.1007/bf02612661
Autor:
R. A. Reiners, J. G. Endres, J. Iavicoli, K. Kitsuta, F. A. Kummerow, C. C. Litchfield, Louise R. Morrow, E. G. Perkins, T. H. Smouse
Publikováno v:
Journal of the American Oil Chemists' Society. 40:A23-A42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cd3fd3a20ce8cfe55a958cd48f0fb2f
https://doi.org/10.1007/bf02632595
https://doi.org/10.1007/bf02632595
Autor:
R. A. Reiners, J. G. Endres, J. Iavicoli, K. Kitsuta, F. A. Kummerow, H. S. Liles, C. C. Litchfield, R. Morrow, E. G. Perkins, T. H. Smouse
Publikováno v:
Journal of the American Oil Chemists' Society. 39:a24-a39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d5f46104bad1c69650485d28381fd03
https://doi.org/10.1007/bf02637244
https://doi.org/10.1007/bf02637244