Canadian Institute of Food Science and Technology Journal
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TOTAL DOCUMENTS

4358

(FIVE YEARS 0)

H-INDEX

38

(FIVE YEARS 0)

Published By Elsevier

0315-5463

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Flavour Defect Reference Standards for Butter and Cheddar Cheese

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70162-4 ◽

1991 ◽

Vol 24 (5) ◽

pp. 264-268 ◽

Author(s):

D.A. Mackie ◽

J. Elsaesser

Keyword(s):

Cheddar Cheese ◽

Reference Standards

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Cholesterol Content and Lipid Fatty Acid Composition of Processed Seal Meat

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70163-6 ◽

1991 ◽

Vol 24 (5) ◽

pp. 269-272 ◽

Author(s):

F. Shahidi ◽

J. Synowiecki

Keyword(s):

Fatty Acid Composition ◽

Acid Composition ◽

Cholesterol Content ◽

Lipid Fatty Acid ◽

Lipid Fatty Acid Composition

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Thermal Kinetic Studies of Streptococcus Faecium in Minimally Processed Sous Vide Products

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70098-9 ◽

1991 ◽

Vol 24 (5) ◽

pp. 193

Author(s):

M.V. Simpson ◽

J.P. Smith ◽

H. Ramaswamy ◽

B.K. Simpson ◽

S. Ghazala

Keyword(s):

Kinetic Studies ◽

Minimally Processed ◽

Streptococcus Faecium ◽

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Stirred Yogurt Rheology as Influenced by Added Pectin and Strawberry Concentrate

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70096-5 ◽

1991 ◽

Vol 24 (5) ◽

pp. 193

Author(s):

S. Basak ◽

H. Ramaswamy

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Microbiological Evaluation of Steam Conditioned Pelleted Poultry Feed

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70114-4 ◽

1991 ◽

Vol 24 (5) ◽

pp. 195

Author(s):

Parker Susan ◽

G. Blank

Keyword(s):

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Book Review

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70144-2 ◽

1991 ◽

Vol 24 (5) ◽

pp. 208

Author(s):

Daniel Pineault

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Rheological Properties of Carboxy Methyl Cellulose as Influenced by Concentration and Temperature

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70107-7 ◽

1991 ◽

Vol 24 (5) ◽

pp. 194

Author(s):

K. Abdelrahim ◽

G. Awuah ◽

H. Ramaswamy

Keyword(s):

Rheological Properties ◽

Methyl Cellulose ◽

Carboxy Methyl Cellulose ◽

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Detection of Olive Oil Adulteration with Canola Utilizing Reverse-Phase High Performance Liquid Chromatography

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70059-x ◽

1991 ◽

Vol 24 (5) ◽

pp. 188

Author(s):

M. Salivaras ◽

A.R. McCurdy

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Olive Oil ◽

High Performance ◽

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Spectrophotometric and Polarographic Methods for Kinetic Studies of Polyphenol Oxidase Inhibition

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70063-1 ◽

1991 ◽

Vol 24 (5) ◽

pp. 189

Author(s):

S. Kermasaha ◽

V. Barthet ◽

A. Monfette ◽

M. Metche ◽

B. Robel

Keyword(s):

Polyphenol Oxidase ◽

Kinetic Studies ◽

Oxidase Inhibition

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Location of Water in Egg Yolk “Grains” as Seen Using SEM

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(91)70080-1 ◽

1991 ◽

Vol 24 (5) ◽

pp. 191

Author(s):

L.K. Ferrier ◽

A.K. Smith

Keyword(s):

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