Journal of Food Science

Cover image for Journal of Food Science

July 1959

Volume 24, Issue 4

Pages 339–452

  1. BIOCHEMISTRY

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE (pages 339–343)

      C. BERNOFSKY, J. B. FOX JR. and B. S. SCHWEIGERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17281.x

    2. NIACIN CONTENT OF COFFEE IN CENTRAL AMERICA (pages 344–351)

      RICARDO BRESSANI and DELIA A. NAVARRETE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17282.x

    3. FREE AMINO ACIDS AND THIAMINE OF APPLE JUICES AND THEIR RELATION TO FERMENTATION (pages 352–361)

      ELIZABETH M. ELBERT and W. B. ESSELEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17283.x

  2. ENZYMOLOGY

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. MEAT TENDERIZATION. III. HYDROLYSIS OF ACTOMYOSIN, ACTIN AND COLLAGEN BY PAPAIN (pages 362–364)

      C. C. TSEN and A. L. TAPPEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17284.x

  3. MICROBIOLOGY

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. QUANTITATIVE EVALUATION OF DEFROSTED ESCHERICHIA COLI (pages 369–375)

      HAROLD W. BRETZ and S. E. HARTSELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17286.x

  4. RADIATION PRESERVATION OF FOOD

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. ULTRAVIOLET EXPOSURE STUDIES ON A GAMMA RADIATION RESISTANT MICROCOCCUS ISOLATED FROM FOOD (pages 376–382)

      D. E. DUGGAN, A. W. ANDERSON, P. R. ELLIKER and R. F. CAIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17287.x

    2. STUDIES IN THE COLD STERILIZATION OF LIQUID FOODS USING MERCURY RESONANCE RADIATION. II. APPLE JUICE (pages 383–391)

      STANLEY D. MACK, JAMES J. ALBRECHT, JOHN H. LITCHFIELD and MILTON E. PARKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17288.x

  5. CHEMISTRY OF FOOD

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. AMINO ACID DISTRIBUTION IN GLUTEN FRACTIONS (pages 401–409)

      C. E. STAUFFER, O. J. BANASIK and R. H. HARRIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17290.x

    2. THE CAROTENOIDS OF CLING PEACHES (pages 413–422)

      A. LAURENCE CURL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17292.x

    3. SPECTROPHOTOMETRC DETERMINATION OF HYDROCYANIC ACID IN CANNED APRICOTS, CHERRIES, AND PRUNES (pages 423–427)

      B. S. LUH and M. FRANZANI PINOCHET

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17293.x

    4. RATE OF MINERAL REMOVAL FROM MILK BY ION EXCHANGE (pages 428–433)

      S. J. BISHOV, A. S. HENICK and J. H. MITCHELL JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17294.x

  6. FOOD PREFERENCE AND SENSORY EVALUATION

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. AN INTENSITY-RESPONSE METHOD FOR THE MEASUREMENT OF FLAVOR INTENSITY (pages 445–451)

      J. E. SINSHEIMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17296.x

  7. NOTES AND LETTERS

    1. Top of page
    2. BIOCHEMISTRY
    3. ENZYMOLOGY
    4. MICROBIOLOGY
    5. RADIATION PRESERVATION OF FOOD
    6. CHEMISTRY OF FOOD
    7. FOOD PREFERENCE AND SENSORY EVALUATION
    8. NOTES AND LETTERS
    1. A NOTE ON A METHOD FOR THE EXTRACTION OF FREE FATTY ACIDS FROM LIPID MATERIAL (pages 451–452)

      Leonard R. Mattick and Frank A. Lee

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17297.x

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