Works matching IS 00221147 AND DT 1958 AND VI 23 AND IP 6

Results: 19

TOXIN PRODUCTION AND ORGANOLEPTIC BREAKDOWN IN VACUUM PACKAGED FRESH MEATS INOCULATED WITH CLOSTRIDIUM BOTULINUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 656, doi. 10.1111/j.1365-2621.1958.tb17617.x

By:

GREENBERG, R. A.;
SILLIKER, J. H.;
NANK, W. K.;
SCHMIDT, C. F.

Publication type:

Article

EFFECT OF CERTAIN CHEMICALS IN WATER ON THE FLAVOR OF BREWED COFFEE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 575, doi. 10.1111/j.1365-2621.1958.tb17606.x

By:

CAMPBELL, C. L.;
DAWES, R. K.;
DEOLALKAR, S.;
MERRITT, M. C.

Publication type:

Article

CONTENT OF FREE IMIDAZOLE COMPOUNDS IN THE MUSCLE TISSUE OF AQUATIC ANIMALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 611, doi. 10.1111/j.1365-2621.1958.tb17612.x

By:

LUKTON, A.;
OLCOTT, H. S.

Publication type:

Article

VARIATIONS IN TENDERNESS WITHIN THREE MUSCLES FROM BEEF ROUND.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 662, doi. 10.1111/j.1365-2621.1958.tb17618.x

By:

GINGER, BETTY;
WEIR, C. EDITH

Publication type:

Article

EXPLORATORY RAT and CHICK BIOASSAYS OF SCALES FROM OCEAN PERCH and HERRING AS ANIMAL FEED.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 684, doi. 10.1111/j.1365-2621.1958.tb17621.x

By:

LEMACK, N. I.;
LIVINGSTON, G. E.;
PARKINSON, L. R.;
FELLERS, C. R.;
ANDERSON, D. L.

Publication type:

Article

CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2-THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 626, doi. 10.1111/j.1365-2621.1958.tb17614.x

By:

SINNHUBER, RUSSELL O.;
YU, T. C.;
YU, TE CHANG

Publication type:

Article

METHOD FOR DETERMINING THE SUB-SIEVE PARTICLE SIZE DISTRIBUTION OF PULVERIZED SUGAR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 677, doi. 10.1111/j.1365-2621.1958.tb17620.x

By:

KEAN, C. E.

Publication type:

Article

EFFECT OF FERTILIZERS ON QUALITY AND COMPOSITION OF TOMATO JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 648, doi. 10.1111/j.1365-2621.1958.tb17616.x

By:

SARAVACOS, G.;
LUH, B. S.;
LEONARD, S. J.

Publication type:

Article

VARIATION IN COMPOSITION OF SOUTHEASTERN ALASKA PINK SALMON.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 619, doi. 10.1111/j.1365-2621.1958.tb17613.x

By:

THURSTON, CLAUDE E.

Publication type:

Article

SOME PRELIMINARY STUDIES ON MEAT FLAVOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 567, doi. 10.1111/j.1365-2621.1958.tb17605.x

By:

KRAMLICH, W. E.;
PEARSON, A. M.

Publication type:

Article

ACCEPTABILITY OF FRESH AND PRECOOKED RADIATED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 603, doi. 10.1111/j.1365-2621.1958.tb17611.x

By:

CAIN, R. F.;
ANGLEMIER, A. F.;
SATHER, LOIS A.;
BAUTISTA, FLOR R.;
THOMPSON, R. H.

Publication type:

Article

DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 580, doi. 10.1111/j.1365-2621.1958.tb17607.x

By:

MACKEY, ANDREA

Publication type:

Article

ERRATA, VOLUME 23, 1958.

Published in:: Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 694, doi. 10.1111/j.1365-2621.1958.tb17623.x
Publication type:: Article

ENZYMATIC HYDROLYSIS OF NARINGIN, THE BITTER PRINCIPLE OF GRAPEFRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 591, doi. 10.1111/j.1365-2621.1958.tb17609.x

By:

THOMAS, D. W.;
SMYTHE, C. V.;
LABBEE, M. D.

Publication type:

Article

ENZYME ACTION AND OFF-FLAVOR IN FROZEN PEAS II. THE USE OF ENZYMES PREPARED FROM GARDEN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 584, doi. 10.1111/j.1365-2621.1958.tb17608.x

By:

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

Publication type:

Article

USE OF COBALT GLASS DOSIMETRY IN ELECTRON BEAM RADIATION OF FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 599, doi. 10.1111/j.1365-2621.1958.tb17610.x

By:

CALDWELL, E. F.;
FRAINEY, JEAN

Publication type:

Article

ON THE ACTION OF PURIFIED 'TOMATO POLYGALACTURONASE'.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 693, doi. 10.1111/j.1365-2621.1958.tb17622.x

By:

PATEL, D. S.;
PHAFF, H. J.

Publication type:

Article

DETERMINATION OF CHLOROPHYLL AND PHEOPHYTIN IN BROCCOLI HEATED BY VARIOUS PROCEDURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 635, doi. 10.1111/j.1365-2621.1958.tb17615.x

By:

SWEENEY, JAMES P.;
MARTIN, MARGARET

Publication type:

Article

A METHOD FOR MEASURING THE RHEOLOGICAL PROPERTIES OF EGGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1958, v. 23, n. 6, p. 670, doi. 10.1111/j.1365-2621.1958.tb17619.x

By:

ROWAN, JAMES D.;
NORRIS, KARL H.;
POWELL, CHARLES K.

Publication type:

Article