Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 4

Results: 17

THE CAROTENOIDS OF CLING PEACHES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 413, doi. 10.1111/j.1365-2621.1959.tb17292.x

By:

CURL, A. LAURENCE

Publication type:

Article

STUDIES IN THE COLD STERILIZATION OF LIQUID FOODS USING MERCURY RESONANCE RADIATION. II. APPLE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 383, doi. 10.1111/j.1365-2621.1959.tb17288.x

By:

MACK, STANLEY D.;
ALBRECHT, JAMES J.;
LITCHFIELD, JOHN H.;
PARKER, MILTON E.

Publication type:

Article

RATE OF MINERAL REMOVAL FROM MILK BY ION EXCHANGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 428, doi. 10.1111/j.1365-2621.1959.tb17294.x

By:

BISHOV, S. J.;
HENICK, A. S.;
MITCHELL, J. H.

Publication type:

Article

THE APPLICATION OF THE BURRI METHOD FOR DETERMINING THE MICROBIAL CONTENT OF FROZEN VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 365, doi. 10.1111/j.1365-2621.1959.tb17285.x

By:

JONES, A. H.;
ROSS, JEAN L.

Publication type:

Article

ULTRAVIOLET EXPOSURE STUDIES ON A GAMMA RADIATION RESISTANT MICROCOCCUS ISOLATED FROM FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 376, doi. 10.1111/j.1365-2621.1959.tb17287.x

By:

DUGGAN, D. E.;
ANDERSON, A. W.;
ELLIKER, P. R.;
CAIN, R. F.

Publication type:

Article

QUANTITATIVE EVALUATION OF DEFROSTED ESCHERICHIA COLI.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 369, doi. 10.1111/j.1365-2621.1959.tb17286.x

By:

BRETZ, HAROLD W.;
HARTSELL, S. E.

Publication type:

Article

AMINO ACID DISTRIBUTION IN GLUTEN FRACTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 401, doi. 10.1111/j.1365-2621.1959.tb17290.x

By:

STAUFFER, C. E.;
BANASIK, O. J.;
HARRIS, R. H.

Publication type:

Article

SPECTROPHOTOMETRC DETERMINATION OF HYDROCYANIC ACID IN CANNED APRICOTS, CHERRIES, AND PRUNES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 423, doi. 10.1111/j.1365-2621.1959.tb17293.x

By:

LUH, B. S.;
PINOCHET, M. FRANZANI

Publication type:

Article

VISUAL AND EATING PREFERENCES OF CONSUMER HOUSEHOLD PANEL FOR BEEF OF DIFFERENT GRADES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 434, doi. 10.1111/j.1365-2621.1959.tb17295.x

By:

DUNSING, MARILYN

Publication type:

Article

AN INTENSITY-RESPONSE METHOD FOR THE MEASUREMENT OF FLAVOR INTENSITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 445, doi. 10.1111/j.1365-2621.1959.tb17296.x

By:

SINSHEIMER, J. E.

Publication type:

Article

BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 339, doi. 10.1111/j.1365-2621.1959.tb17281.x

By:

BERNOFSKY, C.;
FOX, J. B.;
SCHWEIGERT, B. S.

Publication type:

Article

A NOTE ON A METHOD FOR THE EXTRACTION OF FREE FATTY ACIDS FROM LIPID MATERIAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 451, doi. 10.1111/j.1365-2621.1959.tb17297.x

By:

Mattick, Leonard R.;
Lee, Frank A.

Publication type:

Article

FREE AMINO ACIDS AND THIAMINE OF APPLE JUICES AND THEIR RELATION TO FERMENTATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 352, doi. 10.1111/j.1365-2621.1959.tb17283.x

By:

ELBERT, ELIZABETH M.;
ESSELEN, W. B.

Publication type:

Article

CARBONYLS IN OXIDIZING FAT. II. THE IDENTITY AND AMOUNTS OF STEAM VOLATILE MONOCARBONYLS IN A RANCID FREEZER-STORED PORK FAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 392, doi. 10.1111/j.1365-2621.1959.tb17289.x

By:

GADDIS, A. M.;
ELLIS, REX

Publication type:

Article

CHROMATOGRAPHIC IDENTIFICATION AND ESTIMATION OF THE FREE AMINO ACIDS PRESENT IN STRAWBERRY JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 410, doi. 10.1111/j.1365-2621.1959.tb17291.x

By:

TINSLEY, IAN J.;
BOCKIAN, A. H.

Publication type:

Article

MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 362, doi. 10.1111/j.1365-2621.1959.tb17284.x

By:

TSEN, C. C.;
TAPPEL, A. L.

Publication type:

Article

NIACIN CONTENT OF COFFEE IN CENTRAL AMERICA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 4, p. 344, doi. 10.1111/j.1365-2621.1959.tb17282.x

By:

BRESSANI, RICARDO;
NAVARRETE, DELIA A.

Publication type:

Article