Works matching IS 00221147 AND DT 1968 AND VI 33 AND IP 2

Results: 23

Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 200, doi. 10.1111/j.1365-2621.1968.tb01350.x

By:

COOK, C. F.

Publication type:

Article

Dry Layer Permeability and Freeze-Drying Rates in Concentrated Fluid Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 170, doi. 10.1111/j.1365-2621.1968.tb01344.x

By:

QUAST, D. G.;
KAREL, M.

Publication type:

Article

Chemical Modification of Egg White with 3, 3-Dimethylglutaric Anhydride.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 163, doi. 10.1111/j.1365-2621.1968.tb01343.x

By:

GANDHI, S. KRISHNA;
SCHULTZ, JAMES R.;
BOUGHEY, FRED W.;
FORSYTHE, RICHARD H.

Publication type:

Article

Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 219, doi. 10.1111/j.1365-2621.1968.tb01353.x

By:

WASSERMAN, AARON E.;
TALLEY, FLORENCE

Publication type:

Article

The Free Amino Acids of Israel Orange Juice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 196, doi. 10.1111/j.1365-2621.1968.tb01349.x

By:

COUSSIN, B. R.;
SAMISH, ZDENKA

Publication type:

Article

Thermal Degradation of Black Raspberry Anthocyanin Pigments in Model Systems.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 138, doi. 10.1111/j.1365-2621.1968.tb01338.x

By:

DARAVINGAS, GEORGE;
CAIN, R. F.

Publication type:

Article

A Study of Certain Properties of Myosin from Skeletal Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 180, doi. 10.1111/j.1365-2621.1968.tb01346.x

By:

QUASS, D. W.;
BRISKEY, E. J.

Publication type:

Article

Glycolytic Intermediates and Co-Factors in 'Fast-' and 'Slow-Glycolyzing' Muscles of the Pig.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 151, doi. 10.1111/j.1365-2621.1968.tb01341.x

By:

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

Publication type:

Article

Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 207, doi. 10.1111/j.1365-2621.1968.tb01351.x

By:

POWERS, JOHN J.;
KEITH, ELIZABETH S.

Publication type:

Article

Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 115, doi. 10.1111/j.1365-2621.1968.tb01332.x

By:

SCHWARTZ, J. H.;
LADE, R. E.;
PORTER, W. L.

Publication type:

Article

Composition of Bovine Muscle Lipids at Various Carcass Locations.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 188, doi. 10.1111/j.1365-2621.1968.tb01347.x

By:

O'KEEFE, P. W.;
WELLINGTON, G. H.;
MATTICK, L. R.;
STOUFFER, J. R.

Publication type:

Article

Identifying Nucleotidic Materials Released by Fermenting Brewer's Yeast.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 119, doi. 10.1111/j.1365-2621.1968.tb01333.x

By:

LEE, T. C.;
LEWIS, M. J.

Publication type:

Article

The Non-Saponifiable Constituents of Lettuce.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 159, doi. 10.1111/j.1365-2621.1968.tb01342.x

By:

KNAPP, F.;
AEXEL, R.;
NICHOLAS, H. J.

Publication type:

Article

Determination of Flavor Threshold Levels and Sub-Threshold, Additive, and Concentration Effects.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 213, doi. 10.1111/j.1365-2621.1968.tb01352.x

By:

KEITH, ELIZABETH S.;
POWERS, JOHN J.

Publication type:

Article

Ionizing Radiation Effects on Starch as Shown by Staudinger Index and Differential Thermal Analysis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 136, doi. 10.1111/j.1365-2621.1968.tb01337.x

By:

SAINI, VEENA

Publication type:

Article

Fatty Acid Composition of the Inner and Outer Layers of Porcine Backfat as Affected by Energy Level, Sex and Sire.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 176, doi. 10.1111/j.1365-2621.1968.tb01345.x

By:

KOCH, D. E.;
PARR, A. F.;
MERKEL, R. A.

Publication type:

Article

Browning and Associated Properties of Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 147, doi. 10.1111/j.1365-2621.1968.tb01340.x

By:

BOWERS, JANE A.;
HARRISON, DOROTHY L.;
KROPF, DONALD H.

Publication type:

Article

Texture Profile of Ripening Pears.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 223, doi. 10.1111/j.1365-2621.1968.tb01354.x

By:

BOURNE, M. C.

Publication type:

Article

Serological Identification of Animal Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 131, doi. 10.1111/j.1365-2621.1968.tb01336.x

By:

WARNECKE, M. O.;
SAFFLE, R. L.

Publication type:

Article

Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 142, doi. 10.1111/j.1365-2621.1968.tb01339.x

By:

McCAIN, G. R.;
BLUMER, T. N.;
CRAIG, H. B.;
STEEL, R. G.

Publication type:

Article

Kinetics of the Enzymatic Development of Pyruvic Acid and Odor in Frozen Onions Treated with Cysteine C-S Lyase.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 193, doi. 10.1111/j.1365-2621.1968.tb01348.x

By:

SCHWIMMER, SIGMUND;
GUADAGNI, D. G.

Publication type:

Article

Identification of Some Sugars and Mannitol in Celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 128, doi. 10.1111/j.1365-2621.1968.tb01335.x

By:

BECKER, ROBERT

Publication type:

Article

Mechanism of Release of Nucleotidic Material by Fermenting Brewer's Yeast.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 2, p. 124, doi. 10.1111/j.1365-2621.1968.tb01334.x

By:

LEE, T. C.;
LEWIS, M. J.

Publication type:

Article