Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 2

Results: 26

Post-Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 120, doi. 10.1111/j.1365-2621.1969.tb00901.x

By:

GREASER, M. L.;
CASSENS, R. G.;
BRISKEY, E. J.;
HOEKSTRA, W. G.

Publication type:

Article

Oxidation Effects in a Freeze-Dried Gelatin-Methyl Linoleate System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 160, doi. 10.1111/j.1365-2621.1969.tb00910.x

By:

ZIRLIN, A.;
KAREL, M.

Publication type:

Article

Relative Differences in Tenderness of Breast Muscle in Normal and Two Dystrophic Mutant Strains of Chickens.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 142, doi. 10.1111/j.1365-2621.1969.tb00905.x

By:

PETERSON, D. W.;
LILYBLADE, A. L.

Publication type:

Article

Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 146, doi. 10.1111/j.1365-2621.1969.tb00906.x

By:

BRATZLER, L. J.;
SPOONER, MILDRED E.;
WEATHERSPOON, J. B.;
MAXEY, JEANNETTE A.

Publication type:

Article

Electrophoretic Comparison of Anthocyanin Pigments in Eight Varieties of Sour Cherries.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 113, doi. 10.1111/j.1365-2621.1969.tb00899.x

By:

ELBE, J. H.;
BIXBY, D. G.;
MOORE, J. D.

Publication type:

Article

Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 215, doi. 10.1111/j.1365-2621.1969.tb00922.x

By:

STONE, HERBERT;
OLIVER, SHIRLEY M.

Publication type:

Article

The Use of Cryoscopy in Enzymatic Studies.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 181, doi. 10.1111/j.1365-2621.1969.tb00914.x

By:

SHIPE, W. F.;
BREDDERMAN, SUSIE H.

Publication type:

Article

Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 115, doi. 10.1111/j.1365-2621.1969.tb00900.x

By:

McCLAIN, P. E.;
PEARSON, A. M.;
BRUNNER, J. R.;
CREVASSE, G. A.

Publication type:

Article

A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 148, doi. 10.1111/j.1365-2621.1969.tb00907.x

By:

BORCHERT, L. L.;
POWRIE, W. D.;
BRISKEY, E. J.

Publication type:

Article

Trace Components of the Flavor Fraction of Maple Syrup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 105, doi. 10.1111/j.1365-2621.1969.tb00897.x

By:

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

Publication type:

Article

Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 156, doi. 10.1111/j.1365-2621.1969.tb00909.x

By:

YAMAGATA, M.;
HORIMOTO, K.;
NAGAOKA, C.

Publication type:

Article

Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 196, doi. 10.1111/j.1365-2621.1969.tb00918.x

By:

PARRISH, F. C.;
GOLL, D. E.;
NEWCOMB, W. J.;
LUMEN, B. O.;
CHAUDHRY, H. M.;
KLINE, E. A.

Publication type:

Article

Changes in Molecular Weight of Pectin During Methylation with Diazomethane.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 191, doi. 10.1111/j.1365-2621.1969.tb00916.x

By:

SMIT, CHRISTIAN J. B.;
BRYANT, EDWIN F.

Publication type:

Article

Lipid Oxidation and Pigment Changes in Raw Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 110, doi. 10.1111/j.1365-2621.1969.tb00898.x

By:

GREENE, BARBARA E.

Publication type:

Article

Comparative Rates of IMP Degradation in Unfrozen and Frozen-and-Thawed (Slacked) Fish.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 132, doi. 10.1111/j.1365-2621.1969.tb00903.x

By:

KEMP, BARBARA;
SPINELLI, JOHN

Publication type:

Article

Destruction of Trichina Larvae in Cooked Pork Roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 210, doi. 10.1111/j.1365-2621.1969.tb00920.x

By:

CARLIN, AGNES FRANCES;
MOTT, CAROLYN;
CASH, DONNA;
ZIMMERMANN, WILLIAM

Publication type:

Article

Tannins of Grain Sorghum: Luteoforol (Leucoluteolinidin), 3′,4,4′,5,7-Pentahydroxyflavan.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 203, doi. 10.1111/j.1365-2621.1969.tb00919.x

By:

BATE-SMITH, E. C.;
RAŠPER, V.

Publication type:

Article

Sarcolemmae from Chicken Skeletal Muscle. 2. Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 172, doi. 10.1111/j.1365-2621.1969.tb00912.x

By:

HULTIN, H. O.;
WESTORT, C.

Publication type:

Article

Molecular Properties of Post-Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 183, doi. 10.1111/j.1365-2621.1969.tb00915.x

By:

CHAUDHRY, H. M.;
PARRISH, F. C.;
GOLL, D. E.

Publication type:

Article

Tenderization of Chicken Muscle: The Stability of Alkali-Insoluble Connective Tissue During Post-Mortem Aging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 176, doi. 10.1111/j.1365-2621.1969.tb00913.x

By:

FREMERY, DONALD;
STREETER, IVA V.

Publication type:

Article

Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 194, doi. 10.1111/j.1365-2621.1969.tb00917.x

By:

STARKOVICH, J. A.;
ROUBAL, W. T.

Publication type:

Article

Post-Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 125, doi. 10.1111/j.1365-2621.1969.tb00902.x

By:

GREASER, M. L.;
CASSENS, R. G.;
BRISKEY, E. J.;
HOEKSTRA, W. G.

Publication type:

Article

Sarcolemmae from Chicken Skeletal Muscle. 1. Preparation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 165, doi. 10.1111/j.1365-2621.1969.tb00911.x

By:

HULTIN, H. O.;
WESTORT, C.

Publication type:

Article

Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 136, doi. 10.1111/j.1365-2621.1969.tb00904.x

By:

MILLER, DAVID;
LEONG, KAM C.;
SMITH, RESTON

Publication type:

Article

Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 154, doi. 10.1111/j.1365-2621.1969.tb00908.x

By:

WROLSTAD, R. E.;
PUTNAM, T. B.

Publication type:

Article

The Detection and Enumeration of Clostridium perfrinqens in Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 2, p. 212, doi. 10.1111/j.1365-2621.1969.tb00921.x

By:

HALL, W. M.;
WITZEMAN, J. S.;
JANES, R.

Publication type:

Article