Works matching IS 00221147 AND DT 1962 AND VI 27 AND IP 4

Results: 15

Spectrophotometric Estimation of Metmyoglobin in Frozen Meat Extractsa.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 343, doi. 10.1111/j.1365-2621.1962.tb00103.x

By:

LANE, J. PERRY;
BRATZLER, L. J.

Publication type:

Article

All-Vegetable Protein Mixtures for Human Feeding.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 394, doi. 10.1111/j.1365-2621.1962.tb00114.x

By:

BRESSANI, RICARDO;
VALIENTE, ANA TERESA;
TEJADA, CARLOS E.

Publication type:

Article

A Rating-Scale Method for Determining Absolute Taste Thresholds.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 376, doi. 10.1111/j.1365-2621.1962.tb00111.x

By:

GREGSON, R. A. M.

Publication type:

Article

A Comparison of Two Calorimetric Methods for Determining Reduced Ascorbic Acid in Frozen Peas.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 347, doi. 10.1111/j.1365-2621.1962.tb00104.x

By:

STOWELL, MARTHA LOIS;
TINKLIN, GWENDOLYN L.;
HARRISON, DOROTHY L.

Publication type:

Article

All-Vegetable Protein Mixtures for Human Feeding.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 401, doi. 10.1111/j.1365-2621.1962.tb00115.x

By:

BRESSANI, RICARDO;
VALIENTE, ANA TERESA

Publication type:

Article

Antimicrobial Agent of Aged Surface Ripened Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 335, doi. 10.1111/j.1365-2621.1962.tb00102.x

By:

GRECZ, N.;
DACK, G. M.;
HEDRICK, L. R.

Publication type:

Article

Repeatability Estimates in Sensory-Panel Selection.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 386, doi. 10.1111/j.1365-2621.1962.tb00113.x

By:

SAWYER, F. M.;
STONE, H.;
ABPLANALP, H.;
STEWART, G. F.

Publication type:

Article

Calorimetric Assay for Potassium Sorbate in Dried Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 370, doi. 10.1111/j.1365-2621.1962.tb00109.x

By:

NURY, F. S.;
BOLIN, H. R.

Publication type:

Article

Objective Characterization of the Mouthfeel of Gum Solutions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 381, doi. 10.1111/j.1365-2621.1962.tb00112.x

By:

SZCZESNIAK, ALINA SURMACKA;
FARKAS, ELIZABETH

Publication type:

Article

Reaction of Cod Actomyosin with Linoleic and Linolenic Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 363, doi. 10.1111/j.1365-2621.1962.tb00107.x

By:

KING, FREDERICK J.;
ANDERSON, MARGARET L.;
STEINBERG, MAYNARD A.

Publication type:

Article

Radiation Survival Curves of Clostridium Botulinum Spores.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 327, doi. 10.1111/j.1365-2621.1962.tb00101.x

By:

WHEATON, E.;
PRATT, G. B.

Publication type:

Article

Methionine Content of Some South Indian Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 367, doi. 10.1111/j.1365-2621.1962.tb00108.x

By:

DAKSHINAMURTI, K.

Publication type:

Article

Variety and Location Effects on Ascorbic Acid in Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 373, doi. 10.1111/j.1365-2621.1962.tb00110.x

By:

HYDE, R. B.

Publication type:

Article

The Flavor Spectrum of Apple-Wine Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 355, doi. 10.1111/j.1365-2621.1962.tb00106.x

By:

MATTHEWS, J. S.;
SUGISAWA, H.;
GREGOR, D. R.

Publication type:

Article

Effect of Various Sugars on Browning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 4, p. 350, doi. 10.1111/j.1365-2621.1962.tb00105.x

By:

POMERANZ, Y.;
JOHNSON, J. A.;
SHELLENBERGER, J. A.

Publication type:

Article