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Volume 25; Issue 6
Main
Journal of Food Science
Volume 25; Issue 6
Journal of Food Science
Volume 25; Issue 6
1
THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK
A. M. PEARSON
,
L. J. BRATZLER
,
R. N. COSTILOW
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 500 KB
Your tags:
english, 1960
2
THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS
A. M. PEARSON
,
L. J. BRATZLER
,
G. D. GERNON JR.
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 405 KB
Your tags:
english, 1960
3
THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES
NELL I. MONDY
,
BARBARA P. KLEIN
,
LANELL I. SMITH
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 807 KB
Your tags:
english, 1960
4
THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS
JOYCE HOFSTRAND
,
MARION JACOBSON
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 626 KB
Your tags:
english, 1960
5
SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTS
W. E. KRAMLICH
,
A. M. PEARSON
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 546 KB
Your tags:
english, 1960
6
QUANTITATIVE ASPECTS OF THE INTERACTION OF CARRAGEENAN WITH CATIONIC SUBSTANCES. I. INTERACTION WITH METHYLENE BLUE
HORACE D. GRAHAM
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 716 KB
Your tags:
english, 1960
7
EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. III. THE OXYGENATED FRACTION
JOAN R. CLARK
,
RICHARD A. BERNHARD
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 928 KB
Your tags:
english, 1960
8
COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTS
F. J. FRANCIS
,
G. E. LIVINGSTON
,
R. FRANCESCHINI
,
T. WISHNETSKY
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 814 KB
Your tags:
english, 1960
9
BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF PH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS
H. G. LENTO
,
J. C. UNDERWOOD
,
C. O. WILLITS
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 483 KB
Your tags:
english, 1960
10
BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES
H. G. LENTO
,
J. C. UNDERWOOD
,
C. O. WILLITS
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 410 KB
Your tags:
english, 1960
11
VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING
E. L. PIPPEN
,
M. NONAKA
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 491 KB
Your tags:
english, 1960
12
RHEOLOGY OF COCOA BUTTER. III. CRYSTALLINE CHANGES DURING STORAGE AT VARIOUS TEMPERATURES
CLARENCE STERLING
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 831 KB
Your tags:
english, 1960
13
STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD
K. H. STEINKRAUS
,
YAP BWEE HWA
,
J. P. VAN BUREN
,
M. I. PROVVIDENTI
,
D. B. HAND
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 2.62 MB
Your tags:
english, 1960
14
EFFECT OF CURE ON PORK WITH WATERY STRUCTIJRE. I, BINDING OF SALT AND WATER TO THE MEAT
J. WISMER-PEDERSEN
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 661 KB
Your tags:
english, 1960
15
EFFECT OF CURE ON PORK WITJ-J WATERY STRUCTURE. II. EFFECT ON QUALITY OF CANNED HAMS
J. WISMER-PEDERSEN
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 195 KB
Your tags:
english, 1960
16
A NEW MODEL IN CONSUMER TESTING
GEORGE E. FERRIS
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 436 KB
Your tags:
english, 1960
17
THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE
G. A. BAKER
,
M. A. AMERINE
,
E. B. ROESSLER
,
F. FILIPELLO
Journal:
Journal of Food Science
Year:
1960
Language:
english
File:
PDF, 490 KB
Your tags:
english, 1960
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