Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 6

Results: 21

The Volatile Constituents of Passion Fruit Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 557, doi. 10.1111/j.1365-2621.1961.tb00794.x

By:

HIU, DAWES N.;
SCHEUER, PAUL J.

Publication type:

Article

Volatile Esters of Bartlett Pears.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 564, doi. 10.1111/j.1365-2621.1961.tb00795.x

By:

JENNINGS, WALTER G.

Publication type:

Article

Media for Detecting Pectolytic Gram-Negative Bacteria Associated with the Softening of Cucumbers, Olives, and Other Plant Tissues.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 635, doi. 10.1111/j.1365-2621.1961.tb00809.x

By:

KING, A. DOUGLAS;
VAUGHN, REESE H.

Publication type:

Article

Probable Identity of the Pectinase Inhibitor in Grape Leaves.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 600, doi. 10.1111/j.1365-2621.1961.tb00802.x

By:

PORTER, WILLIAM L.;
SCHWARTZ, JOSEPH H.;
BELL, THOMAS A.;
ETCHELLS, JOHN L.

Publication type:

Article

Influence of Irradiated Bacon Lipids on Body Growth, Incidence of Cancer, and Other Pathologic Changes in Mice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 611, doi. 10.1111/j.1365-2621.1961.tb00804.x

By:

DIXON, MARGARET S.;
MOYER, DEAN L.;
ZELDIS, LOUIS J.;
McKEE, RALPH W.

Publication type:

Article

Evidence for Heat Injury in Enteroccocci.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 622, doi. 10.1111/j.1365-2621.1961.tb00806.x

By:

GREENBERG, RICHARD A.;
SILLIKER, JOHN H.

Publication type:

Article

Factor Analysis Applied to Paired Preferences Among Four Grape Juices.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 644, doi. 10.1111/j.1365-2621.1961.tb00810.x

By:

BAKER, G. A.;
AMERINE, M. A.;
PANGBORN, R. M.

Publication type:

Article

Fatty Acid Composition of Meat Tissue Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 581, doi. 10.1111/j.1365-2621.1961.tb00799.x

By:

HORNSTEIN, I.;
CROWE, P. F.;
HEIMBERG, M. J.

Publication type:

Article

Growth and Toxin Production by Type E Clostridium Botulinum Below 40°F.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 626, doi. 10.1111/j.1365-2621.1961.tb00807.x

By:

SCHMIDT, C. F.;
LECHOWICH, R. V.;
FOLINAZZO, J. F.

Publication type:

Article

Taste Interrelationships. II. Suprathreshold Solutions of Sucrose and Citric Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 648, doi. 10.1111/j.1365-2621.1961.tb00811.x

By:

PANGBORN, ROSE MARIE

Publication type:

Article

Volatile Organic Acids in Pre-ferments for Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 578, doi. 10.1111/j.1365-2621.1961.tb00798.x

By:

HUNTER, IRVING R.;
NG, HAWKINS;
PENCE, JAMES W.

Publication type:

Article

An Investigation of Varietal Differences in the Iodine-Binding Capacities of Crystalline Rice Amyloses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 573, doi. 10.1111/j.1365-2621.1961.tb00797.x

By:

PHILLIPS, ALLEN T.;
WILLIAMS, VIRGINIA R.

Publication type:

Article

Bacteriological and Serological Studies of Organisms of the Arizona Group Associated with a Food-Borne Outbreak of Gastroenteritis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 618, doi. 10.1111/j.1365-2621.1961.tb00805.x

By:

VERDER, ELIZABETH

Publication type:

Article

Some Characteristics of Coagulase-Positive Staphylococci from Market Meats Relative to Their Origins Into the Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 631, doi. 10.1111/j.1365-2621.1961.tb00808.x

By:

JAY, JAMES M.

Publication type:

Article

Inhibition of the Denaturation by Salt of Myosin in Baltic Herring.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 606, doi. 10.1111/j.1365-2621.1961.tb00803.x

By:

LINKO, R. R.;
NIKKILÄ, O. E.

Publication type:

Article

Temperature and the Retrogradation of Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 587, doi. 10.1111/j.1365-2621.1961.tb00800.x

By:

KALB, A. JOSEPH;
STERLING, CLARENCE

Publication type:

Article

Volatile Flavor of Sauerkraut.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 569, doi. 10.1111/j.1365-2621.1961.tb00796.x

By:

VORBECK, MARIE L.;
MATTICK, LEONARD R.;
LEE, FRANK A.;
PEDERSON, CARL S.

Publication type:

Article

An All-glass Laboratory Apparatus for Concentrating Volatile Compounds from Dilute Aqueous Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 670, doi. 10.1111/j.1365-2621.1961.tb00814.x

By:

WEURMAN, C.

Publication type:

Article

Influence of Autoclaving Soybean Proteins on Liberation of Aspartic and Glutamic Acids and Lysine by Several Digestion Procedures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 663, doi. 10.1111/j.1365-2621.1961.tb00813.x

By:

EVANS, ROBERT JOHN;
BANDEMER, SELMA L.;
BAUER, DORIS H.

Publication type:

Article

French-fried Potatoes: Palatability as Related to Microscopic Structure of Frozen Par-fries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 656, doi. 10.1111/j.1365-2621.1961.tb00812.x

By:

SPIRUTA, SHIRLEY LYMAN;
MACKEY, ANDREA

Publication type:

Article

Effect of Temperature and Holding Period on Some Physical and Chemical Characteristics of Lemon Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 6, p. 593, doi. 10.1111/j.1365-2621.1961.tb00801.x

By:

EAKS, IRVING L.

Publication type:

Article