Journal of Food Science

Cover image for Journal of Food Science

September 1961

Volume 26, Issue 5

Pages 457–555

  1. ARTICLE

    1. Top of page
    2. ARTICLE
    1. Anthocyanins. III. Disc Sensitivity Assay of Inhibition of Bacterial Growth by Pelargonidin 3-Monoglucoside and Its Degradation Products (pages 457–461)

      MOSTAFA K. HAMDY, DAN E. PRATT, JOHN J. POWERS and DARDJO SOMAATMADJA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00389.x

    2. The Autoxidation of Crystallized Beef Myoglobin (pages 469–474)

      HARRY E. SNYDER and JOHN C. AYRES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00391.x

    3. The Use of Natural Gamma Activity to Measure the Composition of Pork and Lamb Samples (pages 475–478)

      A. H. KIRTON, A. M. PEARSON, R. W. PORTER and R. H. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00392.x

    4. Cellulose Crystallinity and the Reconstitution of Dehydrated Carrots (pages 479–484)

      CLARENCE STERLING and FUMINAGA SHIMAZU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00393.x

    5. A Study of the Free Amino Acids in Bovine Muscles (pages 485–491)

      ROBERTA M. MA, M. B. MATLACK and R. L. HINER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00394.x

    6. The Distribution of Thiamine and Ascorbic Acid in the Potato Tuber (pages 492–494)

      SUMATI RAJAGOPAL MUDAMBI and FLORA HANNING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00395.x

    7. Volatile Constituents of Black Pepper (pages 499–509)

      W. G. JENNINGS and R. E. WROLSTAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00397.x

    8. Relationship of Extensibility of Muscle Fibers to Tenderness of Beef (pages 535–540)

      ROBERT L. HOSTETLER and SYLVIA COVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00402.x

    9. Effect of Some Proteins on the Binding Quality of an Experimental Sausage (pages 541–549)

      TOSHIYUKI FUKAZAWA, YOSHIO HASHIMOTO and TSUTOMU YASUI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1961.tb00403.x

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