Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 5

Results: 16

A COMPARISON OF THE GELATION PROPERTIES AND PALATABILITY OF SHELL EGGS, FROZEN WHOLE EGGS, AND WHOLE EGG SOLIDS IN STANDARD BAKED CUSTARD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 584, doi. 10.1111/j.1365-2621.1959.tb17311.x

By:

MILLER, G. A.;
JONES, E. M.;
ALDRICH, J.

Publication type:

Article

THE VITAMIN and AMINO ACID CONTENT OF DRIP OBTAINED UPON DEFROSTING FROZEN PORK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 515, doi. 10.1111/j.1365-2621.1959.tb17302.x

By:

PEARSON, A. M.;
WEST, R. G.;
LUECKE, R. W.

Publication type:

Article

SOME FACTORS AFFECTING THE STABILITY OF FROZEN WHITE SAUCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 595, doi. 10.1111/j.1365-2621.1959.tb17312.x

By:

OSMAN, ELIZABETH M.;
CUMMISFORD, PATRICIA D.

Publication type:

Article

CATALASE AND PEROXIDASE ACTIVITY IN RAW AND BLANCHED SOUTHERN PEAS, VIGNA SINENSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 548, doi. 10.1111/j.1365-2621.1959.tb17306.x

By:

LOPEZ, ANTHONY;
BOOKLET, MAXIMO F.;
WOOD, CHARLES B.

Publication type:

Article

LIPOXIDASE ACTIVITY AND OFF-FLAVOR IN UNDERBLANCHED FROZEN CORN-ON-THE-COB.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 539, doi. 10.1111/j.1365-2621.1959.tb17305.x

By:

WAGENKNECHT, A. C.

Publication type:

Article

CHEMICAL CHANGES ASSOCIATED WITH THE RIPENING OF APPLES AND TOMATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 503, doi. 10.1111/j.1365-2621.1959.tb17301.x

By:

WOODMANSEE, C. W.;
McCLENDON, J. H.;
SOMERS, G. F.

Publication type:

Article

OBSERVATIONS ON THE HISTOLOGY AND TEXTURE OF ELBERTA PEACHES FROM TREES OF HIGH AND LOW LEVELS OF NITROGEN NUTRITION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 552, doi. 10.1111/j.1365-2621.1959.tb17307.x

By:

REEVE, R. M.;
NEUFELD, C. H. H.

Publication type:

Article

LYSOZYME STUDIES ON CHICKEN EGG CHALAZAE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 529, doi. 10.1111/j.1365-2621.1959.tb17304.x

By:

BAKER, R. C.;
HARTSELL, S. E.;
STADELMAN, W. J.

Publication type:

Article

SCORING FOR THREE COMPONENTS OF TENDERNESS TO CHARACTERIZE DIFFERENCES AMONG BEEF STEAKS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 564, doi. 10.1111/j.1365-2621.1959.tb17308.x

By:

COVER, SYLVIA

Publication type:

Article

ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROAST.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 483, doi. 10.1111/j.1365-2621.1959.tb17299.x

By:

LENTNER, C.;
DEATHERAGE, F. E.

Publication type:

Article

SOME FACTORS AFFECTING THE DISPERSIBILITY OF WHOLE EGG SOLIDS IN WATER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 579, doi. 10.1111/j.1365-2621.1959.tb17310.x

By:

MILLER, G. A.;
JONES, E. M.;
ALDRICH, P. J.

Publication type:

Article

EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON THE ANTHOCYANIN PIGMENTS OF STRAWBERRIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 520, doi. 10.1111/j.1365-2621.1959.tb17303.x

By:

MARKAKIS, PERICLES;
LIVINGSTON, GIDEON E.;
FAGERSON, IRVING S.

Publication type:

Article

APPLICATIONS OF NATURAL GAMMA ACTIVITY MEASUREMENTS TO MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 605, doi. 10.1111/j.1365-2621.1959.tb17313.x

By:

Anderson, E. C.

Publication type:

Article

ODOR DIFFERENCE TEST WITH APPLICATIONS TO CONSUMER PREFERENCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 574, doi. 10.1111/j.1365-2621.1959.tb17309.x

By:

MRAK, VERA;
AMERINE, M.A.;
OUGHG, C. S.;
BAKER, G. A.

Publication type:

Article

THE ANTI-AUTOLYTIC EFFECT OF EPINEPHRINE IN SKELETAL MUSCLE: NON-ADDITIVE PROCESS FOR PRESERVATION OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 453, doi. 10.1111/j.1365-2621.1959.tb17298.x

By:

RADOUCO-THOMAS, C.;
LATASTE-DOROLLE, C.;
ZENDER, R.;
BUSSET, R.;
MEYER, H. M.;
MOUTON, R. F.

Publication type:

Article

COMPOSITION OF CERTAIN SPECIES OF FRESH-WATER FISH. II. COMPARATIVE DATA FOR 21 SPECIES OF LAKE AND RIVER FISH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 5, p. 493, doi. 10.1111/j.1365-2621.1959.tb17300.x

By:

THURSTON, CLAUDE E.;
STANSBY, MAURICE E.;
KARRICK, NEVA L.;
MIYAUCHI, DAVID T.;
CLEGG, WILLIAM C.

Publication type:

Article