Works matching IS 00221147 AND DT 1963 AND VI 28 AND IP 5

Results: 20

The Lipids of Green Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 489, doi. 10.1111/j.1365-2621.1963.tb00232.x

By:

WAGENKNECHT, A. C.

Publication type:

Article

Acid-Soluble Phosphates in Cow Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 510, doi. 10.1111/j.1365-2621.1963.tb00235.x

By:

HOFF, JOHAN E.;
WICK, EMILY L.

Publication type:

Article

Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 590, doi. 10.1111/j.1365-2621.1963.tb00248.x

By:

SANDERSOX, MABEL;
VAIL, GLADYS E.

Publication type:

Article

Detection of Staphylococcus Enterotoxin I. Flotation Antigen-Antibody System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 572, doi. 10.1111/j.1365-2621.1963.tb00245.x

By:

HOPPER, SAMUEL H.

Publication type:

Article

Age-Associated Changes in Muscle Composition. The Isolation and Properties of a Collagenous Residue from Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 503, doi. 10.1111/j.1365-2621.1963.tb00234.x

By:

GOLL, DARREL E.;
BRAY, R. W.;
HOEKSTRA, W. G.

Publication type:

Article

Volatile Carbonyl Constituents of Dairy Butter.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 554, doi. 10.1111/j.1365-2621.1963.tb00242.x

By:

WINTER, M.;
STOLL, M.;
WARNHOFF, E. W.;
GREUTER, F.;
BÜCHI, G.

Publication type:

Article

The Relationship of Some Intracellular Protein Characteristics to Beef Muscle Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 525, doi. 10.1111/j.1365-2621.1963.tb00237.x

By:

HEGARTY, G. R.;
BRATZLER, L. J.;
PEARSON, A. M.

Publication type:

Article

Lipid Alterations During the Fermentation of Vegetables by the Lactic Acid Bacteria.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 495, doi. 10.1111/j.1365-2621.1963.tb00233.x

By:

VOKBECK, M. L.;
ALBURY, M. N.;
MATTICK, L. R.;
LEE, F. A.;
PEDERSON, C. S.

Publication type:

Article

Changes in Total Carbonyl Content of Orange Juice and Concentrate During Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 531, doi. 10.1111/j.1365-2621.1963.tb00238.x

By:

SENN, VINCENT J.

Publication type:

Article

Optimum Conditions for the Interaction of Food Gums with the Anthrone Reagent.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 546, doi. 10.1111/j.1365-2621.1963.tb00241.x

By:

GRAHAM, HORACE D.;
MITCHELL, GERALDINE

Publication type:

Article

Nutrient Composition of Cuban Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 600, doi. 10.1111/j.1365-2621.1963.tb00250.x

By:

LOPEZ, HADY;
NAVIA, JUAN M.;
CLEMENT, DUNCAN;
HARRIS, ROBERT S.

Publication type:

Article

Nitrogen Balance of Dogs Fed Lime-Treated Corn Supplemented with Proteins and Amino Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 611, doi. 10.1111/j.1365-2621.1963.tb00251.x

By:

BRESSANI, RICARDO;
VILLARREAL, EMELINA M.

Publication type:

Article

Volatiles from Oranges. 1. Hydrocarbons. Identified by Infrared, Nuclear Magnetic Resonance, and Mass Spectra.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 541, doi. 10.1111/j.1365-2621.1963.tb00240.x

By:

TERANISHI, ROY;
SCHULTZ, THOMAS H.;
McFADDEN, W. H.;
LUNDIN, R. E.;
BLACK, D. R.

Publication type:

Article

A Method for Determining Press Fluid in Cooked Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 596, doi. 10.1111/j.1365-2621.1963.tb00249.x

By:

SANDERSON, MABEL;
VAIL, GLADYS E.

Publication type:

Article

Factors Influencing Quality in Pork. B. Commercially Cured Bacon.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 578, doi. 10.1111/j.1365-2621.1963.tb00246.x

By:

CARPENTER, Z.L.;
KAUFFMAN, R. G.;
BRAY, R. W.;
WECKEL, K. G.

Publication type:

Article

Inhibiting Action of Oxidized Pork Fat on the Germination of Spores of Bacillus Subtilis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 562, doi. 10.1111/j.1365-2621.1963.tb00243.x

By:

RAMSEY, C. B.;
KEMP, JAMES D.

Publication type:

Article

Hydrogen Bonding and the Varying Sweetness of the Sugars.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 584, doi. 10.1111/j.1365-2621.1963.tb00247.x

By:

SHALLENBERGER, R. S.

Publication type:

Article

The Recovery of Enterococci from Food Using KF Streptococcus Media.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 566, doi. 10.1111/j.1365-2621.1963.tb00244.x

By:

HALL, HERBERT E.;
BROWN, DAVID F.;
ANGELOTTI, ROBERT

Publication type:

Article

Co-oxidation of the Sulfur-Containing Amino Acids in an Autoxidizing Lipid System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 537, doi. 10.1111/j.1365-2621.1963.tb00239.x

By:

WEDEMEYER, GARY A.;
DOLLAR, ALEXANDER M.

Publication type:

Article

Storage of Mandarin Oranges II. Effects of Hormones and Wax Coatings.

Published in:

Journal of Food Science (Wiley-Blackwell), 1963, v. 28, n. 5, p. 519, doi. 10.1111/j.1365-2621.1963.tb00236.x

By:

LODH, S. B.;
DE, S.;
MUKHERJEE, S. K.;
BOSE, A. N.

Publication type:

Article