Works matching IS 00221147 AND DT 1960 AND VI 25 AND IP 5

Results: 13

MAPLE SIRUP. XIV. ULTRAVIOLET IRRADIATION EFFECTS ON THE GROWTH OF SOME BACTERIA AND YEASTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 654, doi. 10.1111/j.1365-2621.1960.tb00010.x

By:

SCHNEIDER, I. S.;
FRANK, H. A.;
WILLITS, C. O.

Publication type:

Article

INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 623, doi. 10.1111/j.1365-2621.1960.tb00006.x

By:

DEATHERAGE, F. E.;
HAMM, REINER

Publication type:

Article

ANALYSIS OF VOLATILE FOOD FLAVORS BY GAS-LIQUID CHROMATOGRAPHY. I. THE VOLATILE COMPONENTS FROM DRY BLUE CHEESE AND DRY ROMANO CHEESE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 663, doi. 10.1111/j.1365-2621.1960.tb00011.x

By:

COFFMAN, J. ROBERT;
SMITH, DONALD E.;
ANDREWS, JOHN S.

Publication type:

Article

SETTING TIME AND SETTING TEMPERATURE OF PECTIN JELLIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 634, doi. 10.1111/j.1365-2621.1960.tb00008.x

By:

DOESBURG, J. J.;
GREVERS, G.

Publication type:

Article

CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE-DEHYDRATION OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 573, doi. 10.1111/j.1365-2621.1960.tb00003.x

By:

HAMM, REINER;
DEATHERAGE, F. E.

Publication type:

Article

RHEOLOGY OF COCOA BUTTER. II. EFFECT OF STORAGE TEMPERATURE ON APPARENT VISCOSITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 630, doi. 10.1111/j.1365-2621.1960.tb00007.x

By:

STERLING, CLARENCE;
SHIMAZU, FUMINAGA;
WUHRMANN, J. J.

Publication type:

Article

THE CAROTENOIDS OF JAPANESE PERSIMMONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 670, doi. 10.1111/j.1365-2621.1960.tb00012.x

By:

CURL, A. LAURENCE

Publication type:

Article

PHYSICO-CHEMICAL PROPERTIES OF THE ENZYMES INVOLVED IN SHRIMP MELANOGENESIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 557, doi. 10.1111/j.1365-2621.1960.tb00001.x

By:

BAILEY, M. E.;
FIEGER, E. A.;
NOVAK, A. F.

Publication type:

Article

HISTOLOGY AND HISTOCHEMISTRY OF RAW -4ND COOKED RICE KERNELS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 611, doi. 10.1111/j.1365-2621.1960.tb00005.x

By:

LITTLE, RUBY R.;
DAWSON, ELSIE H.

Publication type:

Article

PAPER CHROMATOGRAPHIC IDENTIFICATION AND ESTIMATION OF THE FREE AMINO ACIDS IN THIRTY-TWO FRUITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 675, doi. 10.1111/j.1365-2621.1960.tb00013.x

By:

SILBER, R. L.;
BECKER, MARIANNE;
Cooper, Michael;
EVANS, PHYLLIS;
FEHDER, PAUL;
GRAY, ROBERT;
GRESHAM, PEGGY;
RECHSTEINER, JACOB;
SEARLES, MARY ANN

Publication type:

Article

STUDIES ON CANNED CHOCOLATE NUT ROLL EXPERIMENTALLY INOCULATED WITH SPORES OF CLOSTRIDIUM BOTULINUM TYPES A AND B.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 646, doi. 10.1111/j.1365-2621.1960.tb00009.x

By:

WAGENAAR, R. O.;
DACK, G. M.

Publication type:

Article

PHENOL OXIDASE IN SHRIMP AND CRAB.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 565, doi. 10.1111/j.1365-2621.1960.tb00002.x

By:

BAILEY, M. E.;
FIEGER, E. A.;
NOVAK, A. F.

Publication type:

Article

CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 5, p. 587, doi. 10.1111/j.1365-2621.1960.tb00004.x

By:

HAMM, REINER;
DEATHERAGE, F. E.

Publication type:

Article