Journal of Food Science

Cover image for Journal of Food Science

November 1960

Volume 25, Issue 6

Pages 681–816

  1. ENZYMOLOGICAL AND RELATED STUDIES

    1. Top of page
    2. ENZYMOLOGICAL AND RELATED STUDIES
    3. FLAVOR
    4. CHEMISTRY OF FOOD
    5. PHYSICAL, MICROBIOLOGICAL, AND OTHER STUDIES
    1. THE EFFECTS OF PRE-IRRADIATION HEAT INACTIVATION OF ENZYMES ON PALATABILITY OF BEEF AND PORK (pages 681–686)

      A. M. PEARSON, L. J. BRATZLER and R. N. COSTILOW

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00014.x

    2. THE EFFECTS OF PRE- AND POST-ENZYME INACTIVATION STORAGE ON IRRADIATED BEEF AND PORK ROASTS (pages 687–692)

      A. M. PEARSON, L. J. BRATZLER and G. D. GERNON JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00015.x

    3. THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES (pages 693–705)

      NELL I. MONDY, BARBARA P. KLEIN and LANELL I. SMITH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00016.x

  2. FLAVOR

    1. Top of page
    2. ENZYMOLOGICAL AND RELATED STUDIES
    3. FLAVOR
    4. CHEMISTRY OF FOOD
    5. PHYSICAL, MICROBIOLOGICAL, AND OTHER STUDIES
    1. THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS (pages 706–711)

      JOYCE HOFSTRAND and MARION JACOBSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00017.x

    2. SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTS (pages 712–719)

      W. E. KRAMLICH and A. M. PEARSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00018.x

  3. CHEMISTRY OF FOOD

    1. Top of page
    2. ENZYMOLOGICAL AND RELATED STUDIES
    3. FLAVOR
    4. CHEMISTRY OF FOOD
    5. PHYSICAL, MICROBIOLOGICAL, AND OTHER STUDIES
    1. EXAMINATION OF LEMON OIL BY GAS-LIQUID CHROMATOGRAPHY. III. THE OXYGENATED FRACTION (pages 731–738)

      JOAN R. CLARK and RICHARD A. BERNHARD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00020.x

    2. COLOR CHANGES IN PIGMENT-FREE RESIDUES FROM GAMMA-IRRADIATED GREEN BEANS, BROCCOLI, SWEET POTATOES AND CARROTS (pages 739–749)

      F. J. FRANCIS, G. E. LIVINGSTON, R. FRANCESCHINI and T. WISHNETSKY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00021.x

    3. BROWNING OF SUGAR SOLUTIONS. IV. THE EFFECT OF PH ON THE VOLATILE PRODUCTS OF REDUCING SUGARS (pages 750–756)

      H. G. LENTO, J. C. UNDERWOOD and C. O. WILLITS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00022.x

    4. BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES (pages 757–763)

      H. G. LENTO, J. C. UNDERWOOD and C. O. WILLITS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00023.x

  4. PHYSICAL, MICROBIOLOGICAL, AND OTHER STUDIES

    1. Top of page
    2. ENZYMOLOGICAL AND RELATED STUDIES
    3. FLAVOR
    4. CHEMISTRY OF FOOD
    5. PHYSICAL, MICROBIOLOGICAL, AND OTHER STUDIES
    1. STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD (pages 777–788)

      K. H. STEINKRAUS, YAP BWEE HWA, J. P. VAN BUREN, M. I. PROVVIDENTI and D. B. HAND

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00026.x

    2. A NEW MODEL IN CONSUMER TESTING (pages 802–809)

      GEORGE E. FERRIS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00029.x

    3. THE NONSPECIFICITY OF DIFFERENCES IN TASTE TESTING FOR PREFERENCE (pages 810–816)

      G. A. BAKER, M. A. AMERINE, E. B. ROESSLER and F. FILIPELLO

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1960.tb00030.x

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