Works matching IS 00221147 AND DT 1969 AND VI 34 AND IP 5

Results: 25

The Cause of Discoloration of Hard Cooked Egg Rolls.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 423, doi. 10.1111/j.1365-2621.1969.tb12795.x

By:

SCHNELL, P. G.;
VADEHRA, D. V.;
BAKER, R. C.

Publication type:

Article

Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 434, doi. 10.1111/j.1365-2621.1969.tb12798.x

By:

ROGERS, PATRICIA J.;
RITCHEY, S. J.

Publication type:

Article

Utilization of Amide Nitrogenby the Young Rat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 430, doi. 10.1111/j.1365-2621.1969.tb12797.x

By:

WOMACK, MADELYN;
JR., JAMES E. WILSON

Publication type:

Article

Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic Enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 401, doi. 10.1111/j.1365-2621.1969.tb12789.x

By:

LUTALO-BOSA, A. J.;
MACRAE, H. F.

Publication type:

Article

Transaminases of Skeletal Muscle. 3. Influence of Freezing and Thawing on the Subcellular Distribution of Glutamic-Oxaloacetic Transaminase in Bovine and Porcine Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 452, doi. 10.1111/j.1365-2621.1969.tb12803.x

By:

HAMM, REINER;
KÖRMENDY, LÁSZLO

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. iv, doi. 10.1111/j.1365-2621.1969.tb12783.x
Publication type:: Article

Transaminases of Skeletal Muscle. 1. The Activity of Transaminases in Post-Mortem Bovine and Porcine Muscles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 446, doi. 10.1111/j.1365-2621.1969.tb12801.x

By:

HAMM, REINER;
KÖRMENDY, LÀSZLO;
GANTNER, GYULA

Publication type:

Article

Freezer Burn of Animal Tissue. 7. Temperature Influence on Development of Freezer Burn in Liver and Muscle Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 394, doi. 10.1111/j.1365-2621.1969.tb12787.x

By:

KAESS, G.;
WEIDEMANN, J. F.

Publication type:

Article

Transaminases of Skeletal Muscle. 2. Transaminase Activities in White and Red Muscles of Pigs and Cows.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 449, doi. 10.1111/j.1365-2621.1969.tb12802.x

By:

HAMM, REINER

Publication type:

Article

Some Sensory Effects of Hydrocolloid Sols on Sweetness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 397, doi. 10.1111/j.1365-2621.1969.tb12788.x

By:

VAISEY, M.;
BRUNON, R.;
COOPER, J.

Publication type:

Article

NOTICE.

Published in:: Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. vi, doi. 10.1111/j.1365-2621.1969.tb12784.x
Publication type:: Article

Stimulation of Gas Production and Growth of Clostridium perfringens Type A (No. 3624) by Legumes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 411, doi. 10.1111/j.1365-2621.1969.tb12792.x

By:

ROCKLAND, LOUIS B.;
GARDINER, BARBARA L.;
PIECZARKA, DENNIS

Publication type:

Article

Studies on Enzymic Activity of Rat Liver Subcellular Fractions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 462, doi. 10.1111/j.1365-2621.1969.tb12805.x

By:

SHIBKO, S.;
TAPPEL, A. L.;
SUSZ, J. P.;
FREEDLAND, R. A.

Publication type:

Article

Formation of a Green Pigment from Tuna Myoglobins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 404, doi. 10.1111/j.1365-2621.1969.tb12790.x

By:

GROSJEAN, OK-KOO;
COBB, BRYANT F.;
MEBINE, BRUCE;
BROWN, W. DUANE

Publication type:

Article

Anthocyanin Pigments in Trousseau Grapes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 415, doi. 10.1111/j.1365-2621.1969.tb12793.x

By:

CARRENO-DIAZ, RAFAEL;
LUH, B. S.

Publication type:

Article

Microbiology of Fresh Apple and Potato Plugs Preserved by Gas Exchange.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 426, doi. 10.1111/j.1365-2621.1969.tb12796.x

By:

KAFFEZAKIS, J. G.;
PALMER, S. J.;
KRAMER, AMIHUD

Publication type:

Article

Quantitation of Flavorful Food Components Using Isotope Dilution.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 466, doi. 10.1111/j.1365-2621.1969.tb12806.x

By:

COBB, WILLIAM Y.

Publication type:

Article

Sapid Components in Carrot.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 392, doi. 10.1111/j.1365-2621.1969.tb12786.x

By:

OTSUKA, HITOSHI;
TAKE, TSUNEKO

Publication type:

Article

Serendipity Berries-Source of a New Intense Sweetener.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 408, doi. 10.1111/j.1365-2621.1969.tb12791.x

By:

INGLETT, G. E.;
MAY, JOANN F.

Publication type:

Article

Vapor Analysis of Fermented Spanish-type Green Olives by Gas Chromatography.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 419, doi. 10.1111/j.1365-2621.1969.tb12794.x

By:

FLEMING, H. P.;
ETCHELLS, J. L.;
BELL, T. A.

Publication type:

Article

Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 389, doi. 10.1111/j.1365-2621.1969.tb12785.x

By:

HERRING, H. K.;
CASSENS, R. G.;
BRISKEY, E. J.

Publication type:

Article

Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 443, doi. 10.1111/j.1365-2621.1969.tb12800.x

By:

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

Publication type:

Article

Origin and Nature of Aroma in Fat of Cooked Poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 436, doi. 10.1111/j.1365-2621.1969.tb12799.x

By:

PIPPEN, E. L.;
MECCHI, E. P.;
NONAKA, M.

Publication type:

Article

A Texture Profile of Foodstuffs Based upon Well-defined Rheological Properties.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 458, doi. 10.1111/j.1365-2621.1969.tb12804.x

By:

SHERMAN, P.

Publication type:

Article

Changes of Some Protein Fractions of Beef Muscle Postmortem.

Published in:

Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 5, p. 469, doi. 10.1111/j.1365-2621.1969.tb12807.x

By:

GUENTHER, H.;
TURBA, F.

Publication type:

Article