Works matching IS 00221147 AND DT 1960 AND VI 25 AND IP 6

Results: 17

QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. I. INTERACTION WITH METHYLENE BLUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 720, doi. 10.1111/j.1365-2621.1960.tb00019.x

By:

GRAHAM, HORACE D.

Publication type:

Article

EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. III.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 731, doi. 10.1111/j.1365-2621.1960.tb00020.x

By:

CLARK, JOAN R.;
BERNHARD, RICHARD A.

Publication type:

Article

VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 764, doi. 10.1111/j.1365-2621.1960.tb00024.x

By:

PIPPEN, E. L.;
NONAKA, M.

Publication type:

Article

THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 706, doi. 10.1111/j.1365-2621.1960.tb00017.x

By:

HOFSTRAND, JOYCE;
JACOBSON, MARION

Publication type:

Article

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 757, doi. 10.1111/j.1365-2621.1960.tb00023.x

By:

LENTO, H. G.;
UNDERWOOD, J. C.;
WILLITS, C. O.

Publication type:

Article

COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 739, doi. 10.1111/j.1365-2621.1960.tb00021.x

By:

FRANCIS, F. J.;
LIVINGSTON, G. E.;
FRANCESCHINI, R.;
WISHNETSKY, T.

Publication type:

Article

THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 687, doi. 10.1111/j.1365-2621.1960.tb00015.x

By:

PEARSON, A. M.;
BRATZLER, L. J.;
GERNON, G. D.

Publication type:

Article

RHEOLOGY OF COCOA BUTTER. III. CRYSTALLINE CHANGES DURING STORAGE AT VARIOUS TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 770, doi. 10.1111/j.1365-2621.1960.tb00025.x

By:

STERLING, CLARENCE

Publication type:

Article

SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 712, doi. 10.1111/j.1365-2621.1960.tb00018.x

By:

KRAMLICH, W. E.;
PEARSON, A. M.

Publication type:

Article

THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 693, doi. 10.1111/j.1365-2621.1960.tb00016.x

By:

MONDY, NELL I.;
KLEIN, BARBARA P.;
SMITH, LANELL I.

Publication type:

Article

EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 789, doi. 10.1111/j.1365-2621.1960.tb00027.x

By:

WISMER-PEDERSEN, J.

Publication type:

Article

THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 810, doi. 10.1111/j.1365-2621.1960.tb00030.x

By:

BAKER, G. A.;
AMERINE, M. A.;
ROESSLER, E. B.;
FILIPELLO, F.

Publication type:

Article

THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 681, doi. 10.1111/j.1365-2621.1960.tb00014.x

By:

PEARSON, A. M.;
BRATZLER, L. J.;
COSTILOW, R. N.

Publication type:

Article

STUDIES ON TEMPEH- AN INDONESIAN FERMENTED SOYBEAN FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 777, doi. 10.1111/j.1365-2621.1960.tb00026.x

By:

STEINKRAUS, K. H.;
HWA, YAP BWEE;
BUREN, J. P.;
PROVVIDENTI, M. I.;
HAND, D. B.

Publication type:

Article

EFFECT OF CURE ON PORK WITJ-J WATERY STRUCTURE. II. EFFECT ON QUALITY OF CANNED HAMS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 799, doi. 10.1111/j.1365-2621.1960.tb00028.x

By:

WISMER-PEDERSEN, J.

Publication type:

Article

A NEW MODEL IN CONSUMER TESTING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 802, doi. 10.1111/j.1365-2621.1960.tb00029.x

By:

FERRIS, GEORGE E.

Publication type:

Article

BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF PH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1960, v. 25, n. 6, p. 750, doi. 10.1111/j.1365-2621.1960.tb00022.x

By:

LENTO, H. G.;
UNDERWOOD, J. C.;
WILLITS, C. O.

Publication type:

Article