Works matching IS 00221147 AND DT 1964 AND VI 29 AND IP 4

Results: 25

Characterization Studies of Three Myoglobin Fractions from Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 429, doi. 10.1111/j.1365-2621.1964.tb01756.x

By:

QUINN, J. R.;
PEARSON, A. M.

Publication type:

Article

Effect of Temperature on Radiosensitivity of Salmonella Typhimurium.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 469, doi. 10.1111/j.1365-2621.1964.tb01763.x

By:

LICCIARDELLO, JOSEPH J.

Publication type:

Article

Chlorophyll Catalysis of Fat Peroxidation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 420, doi. 10.1111/j.1365-2621.1964.tb01754.x

By:

HALL, J. L.;
MACKINTOSH, D. L.

Publication type:

Article

The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 460, doi. 10.1111/j.1365-2621.1964.tb01761.x

By:

ROHAN, T. A.;
CONNELL, M.

Publication type:

Article

Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During Cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 413, doi. 10.1111/j.1365-2621.1964.tb01753.x

By:

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

Publication type:

Article

Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 400, doi. 10.1111/j.1365-2621.1964.tb01751.x

By:

PICKOVA, J.;
SVABENSKY, O.

Publication type:

Article

Detection and Isolation of Multiple Myoglobins from Beef Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 422, doi. 10.1111/j.1365-2621.1964.tb01755.x

By:

QUINN, J. R.;
PEARSON, A. M.;
BRUNNER, J. R.

Publication type:

Article

Changes in Concentrated Milk During Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 443, doi. 10.1111/j.1365-2621.1964.tb01758.x

By:

NICKERSON, THOMAS A.

Publication type:

Article

Apple Juice Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 448, doi. 10.1111/j.1365-2621.1964.tb01759.x

By:

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

Publication type:

Article

Color Deterioration in Frozen French Beans (Phaseolus vulgaris). 2. The Effect of Blanching.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 389, doi. 10.1111/j.1365-2621.1964.tb01749.x

By:

WALKER, G. C.

Publication type:

Article

Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 464, doi. 10.1111/j.1365-2621.1964.tb01762.x

By:

FILIPIC, V. J.;
UNDERWOOD, J. C.

Publication type:

Article

A Method for Determining 5′-Nucleotides.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 435, doi. 10.1111/j.1365-2621.1964.tb01757.x

By:

LENTO, HARRY G.;
FORD, JAMES A.;
DENTON, ARNOLD E.

Publication type:

Article

Some Aspects of the Action of Tylosin on Clostridium Species PA 3679.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 475, doi. 10.1111/j.1365-2621.1964.tb01764.x

By:

POOLE, G.;
MALIN, B.

Publication type:

Article

Color Deterioration in Frozen French Beans (Phaseolus vulgaris).

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 383, doi. 10.1111/j.1365-2621.1964.tb01748.x

By:

WALKER, G. C.

Publication type:

Article

Survival of Clostridium perfringens in Frozen Chicken Gravy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 479, doi. 10.1111/j.1365-2621.1964.tb01765.x

By:

STRONG, DOROTHY HUSSEMANN;
CANADA, JAMES C.

Publication type:

Article

The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 456, doi. 10.1111/j.1365-2621.1964.tb01760.x

By:

ROHAN, TERENCE A.

Publication type:

Article

Origin of Hydrogen Sulfide in Heated Chicken Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 393, doi. 10.1111/j.1365-2621.1964.tb01750.x

By:

MECCHI, E. P.;
PIPPEN, E. L.;
LINEWEAVER, HANS

Publication type:

Article

Kinetics of Thermal Degradation of Chlorophyll in Spinach Puree.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 379, doi. 10.1111/j.1365-2621.1964.tb01747.x

By:

GUPTE, S. M.;
EL-BISI, H. M.;
FRANCIS, F. J.

Publication type:

Article

Effects of Sample Sequence on Food Preferences.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 520, doi. 10.1111/j.1365-2621.1964.tb01771.x

By:

EINDHOVEN, JAN;
PERYAM, DAVID;
HEILIGMAN, FRED;
HAMMAN, J. W.

Publication type:

Article

Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 490, doi. 10.1111/j.1365-2621.1964.tb01768.x

By:

PANGBORN, ROSE MARIE;
CHRISP, ROSALIND B.

Publication type:

Article

A Comparison of Normal and Stressed-Time Conditions on Scoring of Quality and Quantity Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 506, doi. 10.1111/j.1365-2621.1964.tb01770.x

By:

OUGH, C. S.;
SINGLETON, V. L.;
AMERINE, M. A.;
BAKER, G. A.

Publication type:

Article

Linear Dependency of Scale Structure in Differential Odor Intensity Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 499, doi. 10.1111/j.1365-2621.1964.tb01769.x

By:

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

Publication type:

Article

The Determination of the Tensile Strength of Fluid Food Materials.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 483, doi. 10.1111/j.1365-2621.1964.tb01766.x

By:

CHARM, STANLEY E.

Publication type:

Article

Enzymatic Studies of Bruised Poultry Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 407, doi. 10.1111/j.1365-2621.1964.tb01752.x

By:

BROWN, WILLIAM E.;
HAMDY, MOSTAFA K.

Publication type:

Article

Relation of Hexanal in Vapor Above Stored Potato Granules to Subjective Flavor Estimates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 4, p. 487, doi. 10.1111/j.1365-2621.1964.tb01767.x

By:

BOGGS, MILDRED M.;
BUTTERY, RON G.;
VÉNSTROM, DELPHA W.;
BELOTE, MARY L.

Publication type:

Article