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Toxin Production by Clostridium Botulinum in Map/Irradiated Pork 肉毒杆菌在辐照猪肉中产生毒素
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70113-2
A.D. Lambert , J.P. Smith , K.L. Dodds
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引用次数: 1
An Analysis of the Cattle and Beef Marketing System of Chihuahua, Mexico 墨西哥奇瓦瓦州牛和牛肉销售体系分析
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70122-3
J.J. Arredondo , M. Haines
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引用次数: 0
Relationship Between Milk Yield and the Degree of Glycosylation of K-Casein 乳产量与k -酪蛋白糖基化程度的关系
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70087-4
G. Robitaille, K.F. Ng Kwai Hang, H.G. Monardes
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引用次数: 0
Using Metal Chelate Interaction Chromatography to Isolate Immunoglobulins from Cheese Whey Concentrated by Ultrafiltration 金属螯合相互作用色谱法分离超滤浓缩奶酪乳清中的免疫球蛋白
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70058-8
L. Fukumoto , E. Li-Chan, L. Kwan, S. Nakai
{"title":"Using Metal Chelate Interaction Chromatography to Isolate Immunoglobulins from Cheese Whey Concentrated by Ultrafiltration","authors":"L. Fukumoto , E. Li-Chan, L. Kwan, S. Nakai","doi":"10.1016/S0315-5463(91)70058-8","DOIUrl":"10.1016/S0315-5463(91)70058-8","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 188"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70058-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77815188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Nuclear Magnetic Resonance and Hydrophobicity Parameters of the Corn Protein Zein 玉米蛋白的核磁共振及疏水性参数研究
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70072-2
G.E. Arteaga, S. Nakai
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引用次数: 0
Thanks to reviewers 感谢审稿人
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70045-X
{"title":"Thanks to reviewers","authors":"","doi":"10.1016/S0315-5463(91)70045-X","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70045-X","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 181"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70045-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136969652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Reviewers 评论家
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70046-1
{"title":"Reviewers","authors":"","doi":"10.1016/S0315-5463(91)70046-1","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70046-1","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 181"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70046-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136969653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Osmo-Solar Drying of Tropical Fruits 热带水果的渗透日光干燥
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70138-7
A.S. Mujumbdar, S. Grabowski
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引用次数: 0
Dynamic Optimization of the Heat Treatment of Milk 牛奶热处理的动态优化
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70086-2
G.E. Arteaga, M.C. Vazquez-Arteaga, S. Nakai
{"title":"Dynamic Optimization of the Heat Treatment of Milk","authors":"G.E. Arteaga, M.C. Vazquez-Arteaga, S. Nakai","doi":"10.1016/S0315-5463(91)70086-2","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70086-2","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 192"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70086-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136693964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Production Parameters of Lac-Tococci Starters on Their Subsequent Sensitivity to Bacteriophage Lac-Tococci发酵剂生产参数对其对噬菌体敏感性的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70088-6
C.P. Champagne, M. Lange
{"title":"The Effect of Production Parameters of Lac-Tococci Starters on Their Subsequent Sensitivity to Bacteriophage","authors":"C.P. Champagne, M. Lange","doi":"10.1016/S0315-5463(91)70088-6","DOIUrl":"10.1016/S0315-5463(91)70088-6","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 192"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70088-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74731781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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