Works matching IS 00221147 AND DT 1970 AND VI 35 AND IP 1

Results: 32

Resistance of Clostridium perfringens to Varying Degrees of Acidity during Growth and Sporulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 91, doi. 10.1111/j.1365-2621.1970.tb12377.x

By:

FISCHER, LINDA H.;
STRONG, DOROTHY H.;
DUNCAN, CHARLES L.

Publication type:

Article

Pasteurization of Pacific Oysters by Radiation: Post-Mortem Changes in Nucleotides During Storage at 0-2°C.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 22, doi. 10.1111/j.1365-2621.1970.tb12359.x

By:

GUARDIA, ENRIQUE J.;
DOLLAR, ALEXANDER M.

Publication type:

Article

Chemical Destruction of Aspergillus niger Conidiospores.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 62, doi. 10.1111/j.1365-2621.1970.tb12369.x

By:

CHENG, MARIA K. C.;
LEVIN, R. E.

Publication type:

Article

Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted Atmospheres.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 33, doi. 10.1111/j.1365-2621.1970.tb12362.x

By:

LEDWARD, D. A.

Publication type:

Article

Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 95, doi. 10.1111/j.1365-2621.1970.tb12378.x

By:

SALO, PAULA

Publication type:

Article

Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High-Acid Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 26, doi. 10.1111/j.1365-2621.1970.tb12360.x

By:

BLAKE, O. F.;
STUMBO, C. R.

Publication type:

Article

Comparison of Carbonyl Compounds in Moldy and Non-moldy Cocoa Beans.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 37, doi. 10.1111/j.1365-2621.1970.tb12363.x

By:

HANSEN, A. P.;
KEENEY, P. G.

Publication type:

Article

Memo: WHERE ARE WE?

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iii, doi. 10.1111/j.1365-2621.1970.tb12348.x

By:

Urbain, Walter M.

Publication type:

Article

Chicken Myofibril Fragmentation in Relation to Factors Influencing Tenderness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 7, doi. 10.1111/j.1365-2621.1970.tb12355.x

By:

SAYRE, R. N.

Publication type:

Article

Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 100, doi. 10.1111/j.1365-2621.1970.tb12379.x

By:

BUCK, E. M.;
STANLEY, D. W.;
COMISSIONG, E. A.

Publication type:

Article

Flavor Components in Cognac.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 10, doi. 10.1111/j.1365-2621.1970.tb12356.x

By:

SCHAEFER, J.;
TIMMER, R.

Publication type:

Article

Infection Routes of Bacteria into Chicken Eggs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 61, doi. 10.1111/j.1365-2621.1970.tb12368.x

By:

VADEHRA, D. V.;
BAKER, R. C.;
NAYLOR, H. B.

Publication type:

Article

Letter to the Editor October 24, 1969.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iv, doi. 10.1111/j.1365-2621.1970.tb12352.x

By:

CALDWELL, K. A.

Publication type:

Article

Physicochemical Nature of Banana Pseudostem Starch.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 72, doi. 10.1111/j.1365-2621.1970.tb12371.x

By:

SHANTHA, H. S.;
SIDDAPPA, G. S.

Publication type:

Article

Water-Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid-Extractable Non-Nucleotide Chemical Constituents of Beef, Lamb and Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 83, doi. 10.1111/j.1365-2621.1970.tb12375.x

By:

MACY, ROBERT L.;
NAUMANN, H. DONALD;
BAILEY, MILTON E.

Publication type:

Article

Letter to the Editor October 6, 1969.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. iv, doi. 10.1111/j.1365-2621.1970.tb12349.x

By:

CHAJUSS, DANIEL

Publication type:

Article

A Reexamination of the Two-Stage Triangle Test for the Perception of Sensory Differences.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 87, doi. 10.1111/j.1365-2621.1970.tb12376.x

By:

GRIDGEMAN, N. T.

Publication type:

Article

The Effects of Freezing on the Survival of Salmonella and E. coli in Pacific Oysters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 13, doi. 10.1111/j.1365-2621.1970.tb12357.x

By:

DIGIROLAMO, R.;
LISTON, J.;
MATCHES, J.

Publication type:

Article

Pectin Methyl Esterase Activity in Southern Peas (Vigna sinensis).

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 1, doi. 10.1111/j.1365-2621.1970.tb12353.x

By:

COLLINS, JIMMIE L.

Publication type:

Article

Respiration of Potato Mitochondria and Whole Tubers and Relation to Sugar Accumulation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 46, doi. 10.1111/j.1365-2621.1970.tb12365.x

By:

PAEZ, L. E.;
HULTIN, H. O.

Publication type:

Article

Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 17, doi. 10.1111/j.1365-2621.1970.tb12358.x

By:

KLIEWER, W. M.

Publication type:

Article

Role of Cuticle in Spoilage of Chicken Eggs.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 5, doi. 10.1111/j.1365-2621.1970.tb12354.x

By:

VADEHRA, D. V.;
BAKER, R. C.;
NAYLOR, H. B.

Publication type:

Article

ABSTRACTS.

Published in:: Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. vi, doi. 10.1111/j.1365-2621.1970.tb12351.x
Publication type:: Article

Inhibitory Effects of Pseudomonas on Selected Salmonella and Bacteria Isolated from Poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 30, doi. 10.1111/j.1365-2621.1970.tb12361.x

By:

OBLINGER, J. L.;
KRAFT, A. A.

Publication type:

Article

Anthocyanin Pigments in Tinto Cão Grapes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 41, doi. 10.1111/j.1365-2621.1970.tb12364.x

By:

LIAO, F. W. H.;
LUH, B. S.

Publication type:

Article

Water-Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 81, doi. 10.1111/j.1365-2621.1970.tb12374.x

By:

MACY, ROBERT L.;
NAIJMANN, H. DONALD;
BAILEY, MILTON E.

Publication type:

Article

Sodium Chloride Effect on Autoxidation of the Lard Component of a Gel.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 52, doi. 10.1111/j.1365-2621.1970.tb12366.x

By:

ELLIS, R.;
GADDIS, A. M.;
CURRIE, G. T.;
THORNTON, F. E.

Publication type:

Article

Accumulation of Starch in Banana Pseudostem and Fruit.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 74, doi. 10.1111/j.1365-2621.1970.tb12372.x

By:

SHANTHA, H. S.;
SIDDAPPA, G. S.

Publication type:

Article

Studies in Meat Tenderness 8. Ultra-structural Changes in Meat During Aging.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 56, doi. 10.1111/j.1365-2621.1970.tb12367.x

By:

DAVEY, C. L.;
DICKSON, M. R.

Publication type:

Article

Factors Affecting the Distribution of Lactate Dehydrogenase Between Particulate and Soluble Phases of Homogenized Trout Skeletal Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 67, doi. 10.1111/j.1365-2621.1970.tb12370.x

By:

MELNICK, RONALD L.;
HULTIN, H. O.

Publication type:

Article

Letter to the Editor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. v, doi. 10.1111/j.1365-2621.1970.tb12350.x

By:

BELLIS, DEXTER R.

Publication type:

Article

Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 1, p. 78, doi. 10.1111/j.1365-2621.1970.tb12373.x

By:

MACY, ROBERT L.;
NAUMANN, H. DONALD;
BAILEY, MILTON E.

Publication type:

Article