Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 6

Results: 18

QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 711, doi. 10.1111/j.1365-2621.1959.tb17325.x

By:

WISMER-PEDERSEN, J.

Publication type:

Article

EFFECT OF COOKING RICE WITH DIFFERENT VOLUMES OF WATER ON THE LOSS OF NUTRIENTS and ON DIGESTIBILITY OF RICE IN VITRO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 751, doi. 10.1111/j.1365-2621.1959.tb17330.x

By:

MALAKAR, M. C.;
BANERJEE, S. N.

Publication type:

Article

'BROWNING' REACTIONS AND THE LOSS OF FREE AMINO ACID AND SUGAR FROM LYOPHILIZED MUSCLE EXTRACTIVES OF FRESH AND CHILL-STORED CODLING (GADUS CALLARIAS).

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 704, doi. 10.1111/j.1365-2621.1959.tb17324.x

By:

JONES, N. R.

Publication type:

Article

DISSOLVED OXYGEN DETERMINATION IN WINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 744, doi. 10.1111/j.1365-2621.1959.tb17328.x

By:

OUGH, C. S.;
AMERINE, M. A.

Publication type:

Article

ELECTROPHORETIC ANALYSIS OF FLUIDS OBTAINED FROM MECHANICALLY DISRUPTED AND FROZEN FISH MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 681, doi. 10.1111/j.1365-2621.1959.tb17321.x

By:

SEAGRAN, HARRY L.

Publication type:

Article

EFFECT OF IRRADIATION ON QUALITY OF GROUND PORK AND OF COOKING CONVENTIONALLY AND ELECTRONICALLY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 645, doi. 10.1111/j.1365-2621.1959.tb17317.x

By:

LIM, EULALIA;
YEN, JOAN;
FENTON, FAITH

Publication type:

Article

SOME TECHNIQUES FOR EVALUATING THE FLAVOR OF PROCESSED MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 696, doi. 10.1111/j.1365-2621.1959.tb17323.x

By:

OLSON, L. ELMER;
GREENWOOD, D. A.;
NIELSEN, H. M.;
WILCOX, E. B.

Publication type:

Article

EFFECTS OF IONIZING RADIATIONS ON PLANT TISSUES. IV. SOME EFFECTS OF GAMMA RADIATION ON STARCH AND STARCH FRACTIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 609, doi. 10.1111/j.1365-2621.1959.tb17314.x

By:

KERTESZ, Z. I.;
SCHULZ, ERNEST R.;
FOX, GRACE;
GIBSON, MARIE

Publication type:

Article

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 633, doi. 10.1111/j.1365-2621.1959.tb17316.x

By:

PEARSON, A. M.;
BRATZLER, L. J.;
BATZER, O. F.;
SLIWINSKI, R. A.;
CHANG, LUCY

Publication type:

Article

FLAVOR COMPOUNDS FROM COMMERCIAL EVAPORATED MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 688, doi. 10.1111/j.1365-2621.1959.tb17322.x

By:

DUTRA, R. C.;
JENNINGS, W. G.;
TARASSUK, N. P.

Publication type:

Article

EFFECT OF STORAGE ON THE CARBOHYDRATE CONTENT OF TWO VARIETIES OF POTATOES GROWN IN CANADA AND TREATED WITH GAMMA RADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 659, doi. 10.1111/j.1365-2621.1959.tb17318.x

By:

CLOUTIER, J. A. R.;
COX, CONSTANCE E.;
MANSON, JANE M.;
CLAY, MARILYN G.;
JOHNSON, L. E.

Publication type:

Article

EXTRACTION RATES FOR SELECTED COMPONENTS IN COFFEE BREW.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 735, doi. 10.1111/j.1365-2621.1959.tb17327.x

By:

MERRITT, MABEL C.;
PROCTOR, BERNARD E.

Publication type:

Article

EFFECT OF TEMPERATURE DURING THE ROASTING CYCLE ON SELECTED COMPONENTS OF DIFFERENT TYPES OF WHOLE BEAN COFFEE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 672, doi. 10.1111/j.1365-2621.1959.tb17320.x

By:

MERRITT, MABEL C.;
PROCTOR, BERNARD E.

Publication type:

Article

USE OF THE DAVIS METHOD TO ESTIMATE FLAVANONES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 757, doi. 10.1111/j.1365-2621.1959.tb17331.x

By:

Horowitz, Robert M.;
Gentili, Bruno

Publication type:

Article

RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 728, doi. 10.1111/j.1365-2621.1959.tb17326.x

By:

YOUNATHAN, MARGARET TIMS;
WATTS, BETTY M.

Publication type:

Article

BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 665, doi. 10.1111/j.1365-2621.1959.tb17319.x

By:

BEAN, MAURA L.;
OSMAN, ELIZABETH M.

Publication type:

Article

EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON SOME ORGANIC ACID-CARBOHYDRATE SYSTEMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 618, doi. 10.1111/j.1365-2621.1959.tb17315.x

By:

NAIK-KURADE, A. G.;
LIVINGSTON, G. E.;
FRANCIS, F. J.;
FAGERSON, I. S.

Publication type:

Article

STUDIES ON THE RETENTION OF ASCORBIC ACID DURING BLANCHING OF SOME INDIAN VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 6, p. 749, doi. 10.1111/j.1365-2621.1959.tb17329.x

By:

MALAKAR, M. C.;
BANERJEE, S. N.

Publication type:

Article