Works matching IS 00221147 AND DT 1958 AND VI 23 AND IP 1

Results: 19

EFFECT OF GAMMA RADIATION ON BACTERIAL SPORES THAT HAVE UNDERGONE GERMINATION INDUCED BY TREATMENT WITH L-AMINO ACIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 41, doi. 10.1111/j.1365-2621.1958.tb17536.x

By:

KAN, B.;
GOLDBLITH, S. A.;
PROCTOR, B. E.

Publication type:

Article

THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 85, doi. 10.1111/j.1365-2621.1958.tb17542.x

By:

LEE, FRANK A.

Publication type:

Article

ROASTING OF FROZEN STUFFED TURKEYS. II. SURVIVAL OF MICROCOCCUS PYOGENES VAR. AUREUS IN INOCULATED STUFFING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 96, doi. 10.1111/j.1365-2621.1958.tb17544.x

By:

ROGERS, RAYMOND E.;
GUNDERSON, MILLARD F.

Publication type:

Article

A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 1, doi. 10.1111/j.1365-2621.1958.tb17531.x

By:

LEWIS, BURNADINE L.;
HARRISON, DOROTHY L.;
FOLSE, DEAN S.

Publication type:

Article

SOME FACTORS INFLUENCING THERMAL RESISTANCE VALUES OBTAINED BY THE THERMORESISTOMETER METHOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 51, doi. 10.1111/j.1365-2621.1958.tb17537.x

By:

SECRIST, J. L.;
STUMBO, C. R.

Publication type:

Article

THE ROLE OF METHIONAL AS A FLAVOR COMPOUND.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 130, doi. 10.1111/j.1365-2621.1958.tb17549.x

By:

DAY, E. A.;
KEENEY, MARK;
STAHL, WILLIAM H.

Publication type:

Article

BROWNING OF SUGAR SOLUTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 61, doi. 10.1111/j.1365-2621.1958.tb17538.x

By:

Willits, C. O.;
UNDERWOOD, J. C.;
LENTO, H. G.;
RICCIUTI, C.

Publication type:

Article

EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 32, doi. 10.1111/j.1365-2621.1958.tb17535.x

By:

SIMONE, MARION;
CARROLL, FLOYD;
CLEGG, M. T.

Publication type:

Article

A METHOD FOR THE CHARACTERIZATION OF PECTIC SUBSTANCES IN SOME FRUIT AND SUGAR-BEET MARCS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 72, doi. 10.1111/j.1365-2621.1958.tb17540.x

By:

GEE, MILDRED;
McCOMB, ELIZABETH A.;
McCREADY, ROLLAND M.

Publication type:

Article

ENZYME ACTION AND OFF-FLAVOR IN FROZEN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 25, doi. 10.1111/j.1365-2621.1958.tb17534.x

By:

WAGENKNECHT, A. C.;
LEE, FRANK A.

Publication type:

Article

EFFECT OF CERTAIN ION COMBINATIONS COMMONLY FOUND IN POTABLE WATER ON RATE OF FILTRATION THROUGH ROASTED AND GROUND COFFEE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 76, doi. 10.1111/j.1365-2621.1958.tb17541.x

By:

GARDNER, D. G.

Publication type:

Article

ROASTING OF FROZEN STUFFED TURKEYS. I. SURVIVAL OF SALMONELLA PULLORUM IN INOCULATED STUFFING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 87, doi. 10.1111/j.1365-2621.1958.tb17543.x

By:

ROGERS, RAYMOND E.;
GUNDERSON, MILLARD F.

Publication type:

Article

NOTES AND LETTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 126, doi. 10.1111/j.1365-2621.1958.tb17548.x

By:

HEATHER, C. D.;
VANDERZANT, C.

Publication type:

Article

OPTIMUM CONDITIONS OF HYDROLYSIS FOR MICROBIOLOGICAL ASSAY OF CYSTINE IN FOOD PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 119, doi. 10.1111/j.1365-2621.1958.tb17547.x

By:

BALASUBRAMANIAN, S. C.;
RAMACHANDRAN, M.

Publication type:

Article

EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD-BREASTED BRONZE TURKEYS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 7, doi. 10.1111/j.1365-2621.1958.tb17532.x

By:

LEWIS, BURNADINE L.;
HARRISON, DOROTHY L.;
SANFORD, PAUL E.

Publication type:

Article

VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 103, doi. 10.1111/j.1365-2621.1958.tb17545.x

By:

PIPPEN, E. L.;
NONAKA, M.;
JONES, F. T.;
STITT, FRED

Publication type:

Article

EFFECT OF NON-ANTISCORBUTIC REDUCING SUBSTANCES UPON THE ASCORBIC ACID CONTENT OF BAKED POTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 114, doi. 10.1111/j.1365-2621.1958.tb17546.x

By:

McAFEE, JANET WILSON;
WATTS, JOHNNIE H.

Publication type:

Article

THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 17, doi. 10.1111/j.1365-2621.1958.tb17533.x

By:

CHARLEY, HELEN;
GOERTZ, GRAYCE E.

Publication type:

Article

BROWNING OF SUGAR SOLUTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 1, p. 68, doi. 10.1111/j.1365-2621.1958.tb17539.x

By:

LENTO, H. G.;
UNDERWOOD, J. C.;
WILLITS, C. O.

Publication type:

Article