Journal of Food Science

Cover image for Journal of Food Science

November 1959

Volume 24, Issue 6

Pages 609–759

  1. BASIC RESEARCH ON FOOD IRRADIATION

    1. Top of page
    2. BASIC RESEARCH ON FOOD IRRADIATION
    3. PHYSICAL STUDIES
    4. FLAVOR
    5. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD
    6. NOTES AND LETTERS
    1. EFFECTS OF IONIZING RADIATIONS ON PLANT TISSUES. IV. SOME EFFECTS OF GAMMA RADIATION ON STARCH AND STARCH FRACTIONS (pages 609–617)

      Z. I. KERTESZ, ERNEST R. SCHULZ, GRACE FOX and MARIE GIBSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17314.x

    2. EFFECTS OF CATHODE RAY AND GAMMA RAY IRRADIATION ON SOME ORGANIC ACID-CARBOHYDRATE SYSTEMS (pages 618–632)

      A. G. NAIK-KURADE, G. E. LIVINGSTON, F. J. FRANCIS and I. S. FAGERSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17315.x

    3. THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL (pages 633–644)

      A. M. PEARSON, L. J. BRATZLER, O. F. BATZER, R. A. SLIWINSKI and LUCY CHANG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17316.x

    4. EFFECT OF IRRADIATION ON QUALITY OF GROUND PORK AND OF COOKING CONVENTIONALLY AND ELECTRONICALLY (pages 645–658)

      EULALIA LIM, JOAN YEN and FAITH FENTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17317.x

    5. EFFECT OF STORAGE ON THE CARBOHYDRATE CONTENT OF TWO VARIETIES OF POTATOES GROWN IN CANADA AND TREATED WITH GAMMA RADIATION (pages 659–664)

      J. A. R. CLOUTIER, CONSTANCE E. COX, JANE M. MANSON, MARILYN G. CLAY and L. E. JOHNSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17318.x

  2. PHYSICAL STUDIES

    1. Top of page
    2. BASIC RESEARCH ON FOOD IRRADIATION
    3. PHYSICAL STUDIES
    4. FLAVOR
    5. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD
    6. NOTES AND LETTERS
    1. EFFECT OF TEMPERATURE DURING THE ROASTING CYCLE ON SELECTED COMPONENTS OF DIFFERENT TYPES OF WHOLE BEAN COFFEE (pages 672–680)

      MABEL C. MERRITT and BERNARD E. PROCTOR

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17320.x

  3. FLAVOR

    1. Top of page
    2. BASIC RESEARCH ON FOOD IRRADIATION
    3. PHYSICAL STUDIES
    4. FLAVOR
    5. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD
    6. NOTES AND LETTERS
    1. FLAVOR COMPOUNDS FROM COMMERCIAL EVAPORATED MILK (pages 688–695)

      R. C. DUTRA, W. G. JENNINGS and N. P. TARASSUK

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17322.x

    2. SOME TECHNIQUES FOR EVALUATING THE FLAVOR OF PROCESSED MEAT (pages 696–703)

      L. ELMER OLSON, D. A. GREENWOOD, H. M. NIELSEN and E. B. WILCOX

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17323.x

  4. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD

    1. Top of page
    2. BASIC RESEARCH ON FOOD IRRADIATION
    3. PHYSICAL STUDIES
    4. FLAVOR
    5. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD
    6. NOTES AND LETTERS
    1. QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEM (pages 711–727)

      J. WISMER-PEDERSEN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17325.x

    2. RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION (pages 728–734)

      MARGARET TIMS YOUNATHAN and BETTY M. WATTS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17326.x

    3. EXTRACTION RATES FOR SELECTED COMPONENTS IN COFFEE BREW (pages 735–743)

      MABEL C. MERRITT and BERNARD E. PROCTOR

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17327.x

    4. DISSOLVED OXYGEN DETERMINATION IN WINE (pages 744–748)

      C. S. OUGH and M. A. AMERINE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17328.x

    5. STUDIES ON THE RETENTION OF ASCORBIC ACID DURING BLANCHING OF SOME INDIAN VEGETABLES (pages 749–750)

      M. C. MALAKAR and S. N. BANERJEE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17329.x

  5. NOTES AND LETTERS

    1. Top of page
    2. BASIC RESEARCH ON FOOD IRRADIATION
    3. PHYSICAL STUDIES
    4. FLAVOR
    5. BIOCHEMICAL AND CHEMICAL RESEARCH ON FOOD
    6. NOTES AND LETTERS
    1. USE OF THE DAVIS METHOD TO ESTIMATE FLAVANONES (pages 757–759)

      Robert M. Horowitz and Bruno Gentili

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1959.tb17331.x

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