Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 1

Results: 22

Gas Chromatographic Analysis of Head-Space Vapors to Identify Micro-Organisms in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 31, doi. 10.1111/j.1365-2621.1969.tb14356.x

By:

GUARINO, PHILIP A.;
KRAMER, AMIHUD

Publication type:

Article

A 'Cold Shortening' Effect in Avian Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 42, doi. 10.1111/j.1365-2621.1969.tb14358.x

By:

SMITH, M. C.;
JUDGE, M. D.;
STADELMAN, W. J.

Publication type:

Article

Analysis and Significance of Tyramine in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 22, doi. 10.1111/j.1365-2621.1969.tb14354.x

By:

SEN, N. P.

Publication type:

Article

Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 57, doi. 10.1111/j.1365-2621.1969.tb14362.x

By:

DRYDEN, F. D.;
MARCHELLO, J. A.;
RAY, D. E.

Publication type:

Article

Effect of Preirradiation Quality of Eviscerated Haddock on Postirradiation Shelflife of Fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 27, doi. 10.1111/j.1365-2621.1969.tb14355.x

By:

AMPOLA, V. G.;
RONSIVALLI, L. J.

Publication type:

Article

Lipid Hydrolysis in Frozen Baltic Herring.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 13, doi. 10.1111/j.1365-2621.1969.tb14352.x

By:

BOSUND, INGMAR;
GANROT, BERTIL

Publication type:

Article

Low Temperature Growth of Type E Clostridium botulinum Spores. 1. Effects of Sodium Chloride, Sodium Nitrite and pH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 78, doi. 10.1111/j.1365-2621.1969.tb14366.x

By:

EMODI, A.S.;
LECHOWICH, R.V.

Publication type:

Article

Low Temperature Growth of Type E Clostridium botulinum Spores. 2. Effects of Solutes and Incubation Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 82, doi. 10.1111/j.1365-2621.1969.tb14367.x

By:

EMODI, A. S.;
LECHOWICH, R. V.

Publication type:

Article

Tomato Volatiles: Effect of Variety, Processing and Storage Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 53, doi. 10.1111/j.1365-2621.1969.tb14361.x

By:

NELSON, P. E.;
HOFF, J. E.

Publication type:

Article

Action of Microorganisms on the Peroxides and Carbonyls of Fresh Lard.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 75, doi. 10.1111/j.1365-2621.1969.tb14365.x

By:

SMITH, JAMES L.;
ALFORD, JOHN A.

Publication type:

Article

Comparison of Sterile and Inoculated Beef Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 93, doi. 10.1111/j.1365-2621.1969.tb14369.x

By:

OCKERMAN, H. W.;
CAHILL, V. R.;
WEISER, H. H.;
DAVIS, C. E.;
SIEFKER, J. R.

Publication type:

Article

Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 1, doi. 10.1111/j.1365-2621.1969.tb14350.x

By:

AWAD, A.;
POWRIE, W. D.;
FENNEMA, O.

Publication type:

Article

Dihydrochalcone Sweeteners-Sensory and Stability Evaluation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 101, doi. 10.1111/j.1365-2621.1969.tb14371.x

By:

INGLETT, G. E.;
KRBECHEK, L.;
DOWLING, B.;
WAGNER, R.

Publication type:

Article

Contamination of Acid-Soluble Collagen with Nitrogenous Material from the Dialysis Tubing.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 52, doi. 10.1111/j.1365-2621.1969.tb14360.x

By:

CREVASSE, G. A.;
PEARSON, A. M.

Publication type:

Article

Production of Enterotoxin-B in Cured Meats.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 63, doi. 10.1111/j.1365-2621.1969.tb14363.x

By:

GENIGEORGIS, C.;
RIEMANN, H.;
SADLER, W. W.

Publication type:

Article

Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas-Liquid Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 37, doi. 10.1111/j.1365-2621.1969.tb14357.x

By:

STEINHAUER, J. E.;
DAWSON, L. E.

Publication type:

Article

Causes of Can Swelling and Blackening of Canned Baby Clams. 3. Bacteriology and Chemistry of Sea-Bottom Mud Involved in Can Spoilage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 88, doi. 10.1111/j.1365-2621.1969.tb14368.x

By:

TANIKAWA, EIICHI;
MOTOHIRO, TERUSHIGE;
AKIBA, MINORU

Publication type:

Article

A Sample Bias in the Evaluation of Smoked Frankfurters by the Triangle Test.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 99, doi. 10.1111/j.1365-2621.1969.tb14370.x

By:

WASSERMAN, A. E.;
TALLEY, F.

Publication type:

Article

Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 10, doi. 10.1111/j.1365-2621.1969.tb14351.x

By:

PEPPER, F. H.;
PEARSON, A. M.

Publication type:

Article

Histamine and Tyramine Content of Yeast Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 47, doi. 10.1111/j.1365-2621.1969.tb14359.x

By:

BLACKWELL, B.;
MABBITT, L. A.;
MARLEY, E.

Publication type:

Article

Detection of Quality Changes in Freeze-Dried Beef by Measurement of the Sorption Isobar Hysteresis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 18, doi. 10.1111/j.1365-2621.1969.tb14353.x

By:

STRASSER, JURGEN

Publication type:

Article

Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 69, doi. 10.1111/j.1365-2621.1969.tb14364.x

By:

DAVEY, C. L.;
GILBERT, K. V.

Publication type:

Article