Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 2

Results: 13

BROWNING OF SUGAR SOLUTIONS. 3. EFFECT OF pH ON THE COLOR PRODUCED IN DILUTE GLUCOSE SOLUTIONS CONTAINING AMINO ACIDS WITH THE AMINO GROUP IN DIFFERENT POSITIONS IN THE MOLECULE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 181, doi. 10.1111/j.1365-2621.1959.tb17257.x

By:

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

Publication type:

Article

EFFECT OF STORAGE CONDITIONS ON SOME OF THE BIOCHEMICAL PROPERTIES OF MEAT and ON THE PHYSICAL PROPERTIES OF AN EXPERIMENTAL SAUSAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 185, doi. 10.1111/j.1365-2621.1959.tb17258.x

By:

HASHIMOTO, YOSHIO;
FUKAZAWA, TOSHIYUKI;
NIKI, RYOYA;
YASUI, TSUTOMU

Publication type:

Article

THE FREE AMINO ACIDS OF MUSTS AND WINES. III. EFFECT OF ADDED AMMONIA AND OF FERMENTATION TEMPERATURE ON THE FATE OF AMINO ACIDS DURING FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 167, doi. 10.1111/j.1365-2621.1959.tb17255.x

By:

CASTOR, J. G. B.;
ARCHER, T. E.

Publication type:

Article

APPLICATION OF NUCLEAR MAGNETIC RESONANCE IN MEATS RESEARCH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 210, doi. 10.1111/j.1365-2621.1959.tb17261.x

By:

STEFFA, ROBERT K.;
BLANCK, CLARENCE A.;
WIERBICKI, EUGEN;
COOPER, GLENN E.

Publication type:

Article

PHYSIOLOGICAL PROPERTIES OF GROUP D STREPTOCOCCI ISOLATED FROM PLANTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 218, doi. 10.1111/j.1365-2621.1959.tb17262.x

By:

MUNDT, J. ORVIN;
JOHNSON, A. H.

Publication type:

Article

The Editor, Food Research.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 242, doi. 10.1111/j.1365-2621.1959.tb17267.x

By:

Benarde, Melvin A.

Publication type:

Article

ACTIVATED CARBONS AS ODOR SCAVENGERS FOR RADIATION-STERILIZED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 224, doi. 10.1111/j.1365-2621.1959.tb17263.x

By:

TAUSIG, FRED;
DRAKE, MAURICE P.

Publication type:

Article

FEEDING TEST WITH CARRAGEENIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 235, doi. 10.1111/j.1365-2621.1959.tb17265.x

By:

NILSON, HUGO W.;
WAGNER, JOHN A.

Publication type:

Article

THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 228, doi. 10.1111/j.1365-2621.1959.tb17264.x

By:

PEARSON, A. M.;
COSTILOW, R. N.;
BATZER, O. F.;
SLIWINSKI, R. A.;
CHANG, LUCY

Publication type:

Article

CHANGES IN THE MALIC AND TARTARIC ACID CONTENTS OF CONCORD GRAPES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 176, doi. 10.1111/j.1365-2621.1959.tb17256.x

By:

ROBINSON, W. B.;
SHAULIS, NELSON;
SMITH, GEORGE C.;
TALLMAN, DONALD F.

Publication type:

Article

THE EFFECT OF HOUSEHOLD TABLE SALT ON THE WHIPPING QUALITY OF EGG WHITE SOLIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 198, doi. 10.1111/j.1365-2621.1959.tb17259.x

By:

SECHLER, CAROL;
MAHARG, LETA G.;
MANGEL, MARGARET

Publication type:

Article

VARIABILITY IN TENDERNESS OF CHICKEN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 205, doi. 10.1111/j.1365-2621.1959.tb17260.x

By:

PAUL, PAULINE C.;
SORENSON, CHARLOTTE I.;
ABPLANALP, HANS

Publication type:

Article

THE ODOR OF METHIONAL PURIFIED BY GAS CHROMATOGRAPHY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 2, p. 240, doi. 10.1111/j.1365-2621.1959.tb17266.x

By:

Oro, John F.;
Guidry, Carlton L.;
Zlatkis, Albert

Publication type:

Article