Works matching IS 00221147 AND DT 1960 AND VI 25 AND IP 3

Results: 17

PRODUCTION and PREVENTION OF IRRADIATED ODOR IN BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 382, doi. 10.1111/j.1365-2621.1960.tb00344.x

By:

HEDIN, P. A.;
KURTZ, G. W.;
KOCH, ROBERT B.

Publication type:

Article

THE CONSTITUENTS OF THE CRYSTALLINE DEPOSITS ON DRIED FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 424, doi. 10.1111/j.1365-2621.1960.tb00350.x

By:

MILLER, M. W.;
CHICHESTER, C. O.

Publication type:

Article

RADIATION STERILIZATION OF FOOD.I. PROCEDURES FOR THE EVALUATION OF THE RADIATION RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUM IN FOOD PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 321, doi. 10.1111/j.1365-2621.1960.tb00337.x

By:

SCHMIDT, C. F.;
NANK, W. K.

Publication type:

Article

BIOCHEMICAL ALTERATION OF MILK PROTEINS BY GAMMA and ULTRAVIOLET IRRADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 372, doi. 10.1111/j.1365-2621.1960.tb00343.x

By:

KRAYBILL, HERMAN F.;
READ, MERRILL S.;
HARDING, RICHARD S.;
FRIEDEMANN, THEODORE E.

Publication type:

Article

EFFECT OF COOKING and CARCASS PART ON THE METHIONINE and CYSTINE CONTENT OF CHICKEN MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 442, doi. 10.1111/j.1365-2621.1960.tb00352.x

By:

FRY, JACK L.;
STADELMAN, W. J.

Publication type:

Article

A TOXICOLOGICAL STUDY OF BIPHENYL, A CITRUS FUNGISTAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 328, doi. 10.1111/j.1365-2621.1960.tb00338.x

By:

AMBROSE, ANTHONY M.;
BOOTH, ALBERT N.;
DEEDS, FLOYD;
COX, ALVIN J.

Publication type:

Article

METHODS OF EVALUATING FREEZE-DRIED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 363, doi. 10.1111/j.1365-2621.1960.tb00342.x

By:

COLE, L. J. N.;
SMITHIES, W. R.

Publication type:

Article

THE ISOLATION and PARTIAL CHARACTERIZATION OF A VOLATILE ESSENTIAL OIL FRACTION FROM BITTER CANNED CARROTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 419, doi. 10.1111/j.1365-2621.1960.tb00349.x

By:

SHALLENBERGER, R. S.;
ATKIN, J. D.;
MOYER, J. C.

Publication type:

Article

HEAT RESISTANCE and GROWTH CHARACTERISTICS OF MICROORGANISMS ISOLATED FROM SEMI-PERISHABLE CANNED HAMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 345, doi. 10.1111/j.1365-2621.1960.tb00340.x

By:

BROWN, W. L.;
VINTON, C. A.;
GROSS, C. E.

Publication type:

Article

GROWTH OF FOOD SPOILAGE BACTERIA IN BANANA PURÉE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 309, doi. 10.1111/j.1365-2621.1960.tb00336.x

By:

BILENKER, EUGENE N.;
DUNN, CECIL G.

Publication type:

Article

EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. II. THE HYDROCARBON FRACTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 389, doi. 10.1111/j.1365-2621.1960.tb00345.x

By:

CLARK, JOAN R.;
BERNHARD, RICHARD A.

Publication type:

Article

NITROGEN COMPOUNDS OF CABBAGE. II. CHROMATOGRAPHIC ANALYSIS OF THE NON-PROTEIN NITROGEN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 414, doi. 10.1111/j.1365-2621.1960.tb00348.x

By:

ZACHARIUS, ROBERT M.;
KELLEY, EDWARD G.;
MCGUIRE, J. J.

Publication type:

Article

THE RED PIGMENT OF THE ROOT OF THE BEET (BETA VULGARIS) AS A PYRROLE COMPOUND.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 429, doi. 10.1111/j.1365-2621.1960.tb00351.x

By:

PETERSON, R. G.;
JOSLYN, M. A.

Publication type:

Article

VISCOMETRY OF NON-NEWTONIAN FOOD MATERIALS<sup>a</sup>.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 351, doi. 10.1111/j.1365-2621.1960.tb00341.x

By:

CHARM, S.

Publication type:

Article

ANALYSIS OF COFFEE VOLATILES BY GAS CHROMATOGRAPHY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 395, doi. 10.1111/j.1365-2621.1960.tb00346.x

By:

ZLATKIS, ALBERT;
SIVETZ, MICHAEL

Publication type:

Article

FACTORS IN EGG WHITE WHICH CONTROL GROWTH OF BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 337, doi. 10.1111/j.1365-2621.1960.tb00339.x

By:

GARIBALDI, J. A.

Publication type:

Article

NITROGEN COMPOUNDS OF CABBAGE. I. THE RELATION OF THE NON-PROTEIN TO THE TOTAL NITROGEN WITH SPECIAL REFERENCE TO THE ESSENTIAL AMINO ACIDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 3, p. 399, doi. 10.1111/j.1365-2621.1960.tb00347.x

By:

KELLEY, EDWARD G.;
ZACHARIUS, ROBERT M.;
KRULTCK, SAMUEL;
GREENSPUN, REBA BAUM

Publication type:

Article