Works matching IS 00221147 AND DT 1962 AND VI 27 AND IP 5

Results: 19

Changes in the Total Sulfhydryl Group Content and Histochemical Demonstration of Sulfonates in Excised Chicken Muscle Aged in Air.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 411, doi. 10.1111/j.1365-2621.1962.tb00117.x

By:

CHAJUSS, DANIEL;
SPENCER, JOHN V.

Publication type:

Article

The Monoterpene Hydrocarbon Composition of Some Essential Oils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 455, doi. 10.1111/j.1365-2621.1962.tb00126.x

By:

IKEDA, ROBERT M.;
STANLEY, WILLIAM L.;
VANNIER, SADIE H.;
SPITLER, ELIZABETH M.

Publication type:

Article

Taste Interrelationships.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 495, doi. 10.1111/j.1365-2621.1962.tb00133.x

By:

PANGBORN, ROSE MARIE

Publication type:

Article

Volatile Ester Equilibria in Plant Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 426, doi. 10.1111/j.1365-2621.1962.tb00121.x

By:

HULTIN, HERBERT O.

Publication type:

Article

Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 419, doi. 10.1111/j.1365-2621.1962.tb00120.x

By:

ROUSE, A. H.;
ATKINS, C. D.;
MOORE, E. L.

Publication type:

Article

Nutrient Content of Variety Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 459, doi. 10.1111/j.1365-2621.1962.tb00127.x

By:

KIZLAITIS, LILIA;
STEINFELD, M. I.;
SIEDLER, A. J.

Publication type:

Article

Tenderness of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 483, doi. 10.1111/j.1365-2621.1962.tb00131.x

By:

COVER, SYLVIA;
RITCHEY, S. J.;
HOSTETLER, ROBERT L.

Publication type:

Article

Tenderness of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 476, doi. 10.1111/j.1365-2621.1962.tb00130.x

By:

COVER, SYLVIA;
RITCHEY, S. J.;
HOSTETLER, ROBERT L.

Publication type:

Article

Effect of Stress Prior to Slaughter on the Chemical Composition of Raw and Cooked Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 407, doi. 10.1111/j.1365-2621.1962.tb00116.x

By:

LEWIS, P. K.;
BROWN, C. J.;
HECK, M. C.

Publication type:

Article

Tenderness of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 469, doi. 10.1111/j.1365-2621.1962.tb00129.x

By:

COVER, SYLVIA;
RITCHEY, S. J.;
HOSTETLER, ROBERT L.

Publication type:

Article

Studies on the Use of Tissue Culture for the Bioassay of Staphylococcal Enterotoxin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 501, doi. 10.1111/j.1365-2621.1962.tb00134.x

By:

MILONE, NICHOLAS A.

Publication type:

Article

A Spectrophotometric Investigation of Dihydroxyacetone-Arginine Browning.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 413, doi. 10.1111/j.1365-2621.1962.tb00118.x

By:

MORRIS, ROBERT J.;
FORDHAM, PATRICIA

Publication type:

Article

The Flavor Spectrum of Apple Wine Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 435, doi. 10.1111/j.1365-2621.1962.tb00123.x

By:

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

Publication type:

Article

Phenolic Compounds of Commercial Wheat Germ.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 446, doi. 10.1111/j.1365-2621.1962.tb00125.x

By:

KING, H. G. C.

Publication type:

Article

Extraction and Fractionation of Proteins in Fresh Chicken Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 430, doi. 10.1111/j.1365-2621.1962.tb00122.x

By:

KHAN, A. W.

Publication type:

Article

Infrared Spectra of Some Pectic Substances.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 441, doi. 10.1111/j.1365-2621.1962.tb00124.x

By:

REINTJES, MARTEN;
MUSCO, DAMIAN D.;
JOSEPH, GLENN H.

Publication type:

Article

Studies on the Composition of Egg Lipid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 463, doi. 10.1111/j.1365-2621.1962.tb00128.x

By:

PRIVETT, O. S.;
BLANK, M. L.;
SCHMIT, J. A.

Publication type:

Article

Isolation and Description of the Pectinase-Inhibiting Tannins of Grape Leaves.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 416, doi. 10.1111/j.1365-2621.1962.tb00119.x

By:

PORTER, WILLIAM L.;
SCHWARTZ, JOSEPH H.

Publication type:

Article

Confusion in Sensory Scoring Induced by Experimental Design.

Published in:

Journal of Food Science (Wiley-Blackwell), 1962, v. 27, n. 5, p. 489, doi. 10.1111/j.1365-2621.1962.tb00132.x

By:

AMERINE, M. A.;
BAKER, G. A.;
OUGH, C. S.

Publication type:

Article