Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 2

Results: 19

Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Purée.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 233, doi. 10.1111/j.1365-2621.1964.tb01724.x

By:

PANGBORN, ROSE MARIE;
TRABUE, IDA M.

Publication type:

Article

The Fatty Acid Composition of Liver Lipids from Rats Raised on Pork Rations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 130, doi. 10.1111/j.1365-2621.1964.tb01707.x

By:

TINSLEY, IAN J.

Publication type:

Article

Rehydration of Freeze-Dried Pork as Related to pH and Protein Denaturation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 192, doi. 10.1111/j.1365-2621.1964.tb01717.x

By:

SUDEN, J. R.;
PEARSON, A. M.;
DUGAN, L. R.

Publication type:

Article

Volatile Chemical Compounds in Dry-Cured Hams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 123, doi. 10.1111/j.1365-2621.1964.tb01706.x

By:

OCKERMAN, HERBERT W.;
BLUMER, THOMAS N.;
CRAIG, H. BRADFORD

Publication type:

Article

Some Volatile Components of Cooked Rutabaga.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 149, doi. 10.1111/j.1365-2621.1964.tb01710.x

By:

HING, F. S.;
WECKEL, K. G.

Publication type:

Article

Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 210, doi. 10.1111/j.1365-2621.1964.tb01720.x

By:

KASTENSCHMIDT, L. L.;
BRISKEY, E. J.;
HOEKSTRA, W. G.

Publication type:

Article

Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 203, doi. 10.1111/j.1365-2621.1964.tb01719.x

By:

BORCHERT, L. L.;
BRISKEY, E. J.

Publication type:

Article

Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Iron.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 218, doi. 10.1111/j.1365-2621.1964.tb01721.x

By:

KRAFT, A. A.;
AYRES, JOHN C.

Publication type:

Article

Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 224, doi. 10.1111/j.1365-2621.1964.tb01722.x

By:

ROELOFSEN, P. A.;
TALENS, ANNEKE

Publication type:

Article

Enzyme-Inactivation Studies on Irradiation-Sterilized Cod Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 190, doi. 10.1111/j.1365-2621.1964.tb01716.x

By:

SINNHUBER, R. O.;
LANDERS, M. K.

Publication type:

Article

Water-Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 136, doi. 10.1111/j.1365-2621.1964.tb01708.x

By:

MACY, ROBERT L.;
NAUMANN, H. D.;
BAILEY, MILTON E.

Publication type:

Article

Volatile Esters of Bartlett Pear. III.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 158, doi. 10.1111/j.1365-2621.1964.tb01711.x

By:

JENNINGS, W. G.;
SEVENANTS, M. R.

Publication type:

Article

Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 198, doi. 10.1111/j.1365-2621.1964.tb01718.x

By:

YASUMATSU, K.;
MORITAKA, S.

Publication type:

Article

Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 142, doi. 10.1111/j.1365-2621.1964.tb01709.x

By:

MACY, ROBERT L.;
NAUMANN, H. D.;
BAILEY, MILTON E.

Publication type:

Article

Meat Curing The Action of NaCl on Meat Electrolyte Binding.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 182, doi. 10.1111/j.1365-2621.1964.tb01715.x

By:

BERMAN, MORRIS D.;
SWIFT, CLIFTON E.

Publication type:

Article

Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 227, doi. 10.1111/j.1365-2621.1964.tb01723.x

By:

GOTTHOLD, MARY LOUISE;
KENNEDY, BARBARA M.

Publication type:

Article

The Determination and Contents of α- and γ-Tocopherols in Margarine.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 164, doi. 10.1111/j.1365-2621.1964.tb01712.x

By:

LAMBERTSEN, G.;
MYKLESTAD, H.;
BRAEKKAN, O. R.

Publication type:

Article

Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post-Mortem.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 175, doi. 10.1111/j.1365-2621.1964.tb01714.x

By:

SAYRE, R. N.;
KIERNAT, BARBARA;
BRISKEY, E. J.

Publication type:

Article

Evaluation of the Biuret and Dye-Binding Methods for Protein Determination in Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 2, p. 168, doi. 10.1111/j.1365-2621.1964.tb01713.x

By:

TORTEN, JUDITH;
WHITAKER, J. R.

Publication type:

Article