Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 3

Results: 22

Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 307, doi. 10.1111/j.1365-2621.1961.tb01659.x

By:

BRISKEY, E. J.;
WISMER-PEDERSEN, J.

Publication type:

Article

Lipolytic Activity of Microorganisms at Low and Intermediate Temperatures. II. Fatty Acids Released As Determined by Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 234, doi. 10.1111/j.1365-2621.1961.tb01645.x

By:

ALFORD, JOHN A.;
ELLIOTT, L. E.;
HORNSTEIN, IRWIN;
CROWE, P. F.

Publication type:

Article

Compounds Responsible for the Color of Black 'Ripe' Olives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 227, doi. 10.1111/j.1365-2621.1961.tb01644.x

By:

SIMPSON, KENNETH L.;
CHICHESTER, C. O.;
VAUGHN, REESE H.

Publication type:

Article

The Post-Mortem Oxygen Requirements of Bovine Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 314, doi. 10.1111/j.1365-2621.1961.tb01660.x

By:

URBIN, M. c.;
WILSON, G. D.

Publication type:

Article

Dehydration in Model Systems: Cellulose and Calcium Pectinate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 291, doi. 10.1111/j.1365-2621.1961.tb01657.x

By:

SHIMAZU, FUMINAGA;
STERLING, CLARENCE

Publication type:

Article

Production of Irradiation Odors from Beef Protein Fractions and Their Derivatives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 212, doi. 10.1111/j.1365-2621.1961.tb01642.x

By:

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

Publication type:

Article

Fatty Acids of the Lipids of Vegetables. I. Peas ( Pisum sativum).

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 273, doi. 10.1111/j.1365-2621.1961.tb01653.x

By:

LEE, FRANK A.;
MATTICK, LEONARD R.

Publication type:

Article

The Anthocyanins of the American Cranberry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 318, doi. 10.1111/j.1365-2621.1961.tb01661.x

By:

SAKAMURA, S.;
FRANCIS, F. J.

Publication type:

Article

Studies on Some Aspects of Custard Apple Peroxidase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 244, doi. 10.1111/j.1365-2621.1961.tb01647.x

By:

SASTRY, L. V. L.;
BHATIA, B. S.;
LAL, GIRDHARI

Publication type:

Article

Research Notes.

Published in:: Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 329, doi. 10.1111/j.1365-2621.1961.tb01663.x
Publication type:: Article

Sugar Sulfonates and Their Behavior.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 248, doi. 10.1111/j.1365-2621.1961.tb01648.x

By:

BRAVEMAN, J. B. S.;
KOPELMAN, J.

Publication type:

Article

Maple Sirup. XVI. Isolation and Identification of Compounds Contributing to the Flavor of Maple Sirup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 288, doi. 10.1111/j.1365-2621.1961.tb01656.x

By:

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

Publication type:

Article

Comparative Studies on Media for Counting Anaerobic Bacterial Spores. II.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 261, doi. 10.1111/j.1365-2621.1961.tb01651.x

By:

WHEATON, E.;
PRATT, G. B.

Publication type:

Article

The Nutritive Value of Maine Sardines.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 283, doi. 10.1111/j.1365-2621.1961.tb01655.x

By:

PROCTOR, B. E.;
MILLER, S. A.;
GOLDBLITH, S. A.;
WICK, E. L.;
PARTSER, E. R.;
SAPERS, G. M.;
SOLBERG, M.

Publication type:

Article

Chemical Changes in the Juice Vesicles of Granulated Valencia Oranges.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 276, doi. 10.1111/j.1365-2621.1961.tb01654.x

By:

SINCLAIR, WALTON B.;
JOLLIFFE, VIRGIL A.

Publication type:

Article

Uncertainties in Canning Process Calculations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 218, doi. 10.1111/j.1365-2621.1961.tb01643.x

By:

HICKS, E. W.

Publication type:

Article

The Application of Radiation-Distillation to the Production and Isolation of Components of Beef Irradiation Flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 258, doi. 10.1111/j.1365-2621.1961.tb01650.x

By:

WICK, EMILY L.;
HOFF, JOHAN E.;
GOLDBLITH, SAMUEL A.;
PROCTOR, BERNARD E.

Publication type:

Article

Spectral Measurements of Hematin Pigments of Cooked and Cured Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 269, doi. 10.1111/j.1365-2621.1961.tb01652.x

By:

TAPPEL, A. L.

Publication type:

Article

Studies on Frozen Fish. I. Denaturation of Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 253, doi. 10.1111/j.1365-2621.1961.tb01649.x

By:

SAWANT, P. L.;
MAGAR, N. G.

Publication type:

Article

Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 297, doi. 10.1111/j.1365-2621.1961.tb01658.x

By:

BRISKEY, E. J.;
WISMER-PEDERSEN, J.

Publication type:

Article

Volatile Amines in the Odors of Food.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 239, doi. 10.1111/j.1365-2621.1961.tb01646.x

By:

WEURMAN, C.;
ROOIJ, CORRY

Publication type:

Article

Studies on Domestic Dates. II. Some Chemical Changes Associated with Deterioration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 3, p. 322, doi. 10.1111/j.1365-2621.1961.tb01662.x

By:

MAIER, V. P.;
SCHILLER, FRANK H.

Publication type:

Article