Journal of Food Science

Cover image for Journal of Food Science

January 1958

Volume 23, Issue 1

Pages 1–132

    1. A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUE (pages 1–6)

      BURNADINE L. LEWIS, DOROTHY L. HARRISON and DEAN S. FOLSE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17531.x

    2. EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD-BREASTED BRONZE TURKEYS (pages 7–16)

      BURNADINE L. LEWIS, DOROTHY L. HARRISON and PAUL E. SANFORD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17532.x

    3. THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMON (pages 17–24)

      HELEN CHARLEY and GRAYCE E. GOERTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17533.x

    4. ENZYME ACTION AND OFF-FLAVOR IN FROZEN PEAS (pages 25–31)

      A. C. WAGENKNECHT and FRANK A. LEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17534.x

    5. EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEF (pages 32–40)

      MARION SIMONE, FLOYD CARROLL and M. T. CLEGG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17535.x

    6. BROWNING OF SUGAR SOLUTIONS : I. Effect of pH and Type of Amino Acid in Dilute Sugar Solutions (pages 61–67)

      C. O. Willits, J. C. UNDERWOOD, H. G. LENTO Jr. and C. RICCIUTI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17538.x

    7. A METHOD FOR THE CHARACTERIZATION OF PECTIC SUBSTANCES IN SOME FRUIT AND SUGAR-BEET MARCS (pages 72–75)

      MILDRED GEE, ELIZABETH A. McCOMB and ROLLAND M. McCREADY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17540.x

    8. ROASTING OF FROZEN STUFFED TURKEYS. I. SURVIVAL OF SALMONELLA PULLORUM IN INOCULATED STUFFING (pages 87–95)

      RAYMOND E. ROGERS and MILLARD F. GUNDERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17543.x

    9. VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENT (pages 103–113)

      E. L. PIPPEN, M. NONAKA, F. T. JONES and FRED STITT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17545.x

    10. EFFECT OF NON-ANTISCORBUTIC REDUCING SUBSTANCES UPON THE ASCORBIC ACID CONTENT OF BAKED POTATOES (pages 114–118)

      JANET WILSON McAFEE and JOHNNIE H. WATTS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17546.x

    11. OPTIMUM CONDITIONS OF HYDROLYSIS FOR MICROBIOLOGICAL ASSAY OF CYSTINE IN FOOD PROTEINS (pages 119–125)

      S. C. BALASUBRAMANIAN and M. RAMACHANDRAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17547.x

  1. NOTES AND LETTERS

    1. Top of page
    2. NOTES AND LETTERS
    1. THE ROLE OF METHIONAL AS A FLAVOR COMPOUND (pages 130–132)

      E. A. DAY, MARK KEENEY and WILLIAM H. STAHL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1958.tb17549.x

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