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1987
196
Journal of Food Science
5
"Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment" (1987) BRIOZZO, J.;BASUALDO, R.N.;CARRERA, P.A. (...)CHIRIFE, J. Journal of Food Science. 52(3):827-829
"Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates" (1987) BIANCHI, M.A.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(4):890-892
"Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C" (1987) POLLIO, M.L.; KITIC, D.; FAVETTO, G.J.; CHIRIFE, J. Journal of Food Science. 52(4):1118-1119
"Water‐Oil Absorption Index (WOAI): A Simple Method for Predicting the Emulsifying Capacity of Food Proteins" (1987) De KANTEREWICZ, R.J.; ELIZALDE, B.E.; PILOSOF, A.M.R.; BARTHOLOMAI, G.B. Journal of Food Science. 52(5):1381-1383