Journal of Food Science

Cover image for Journal of Food Science

March 1964

Volume 29, Issue 2

Pages 123–240

    1. Volatile Chemical Compounds in Dry-Cured Hams (pages 123–129)

      HERBERT W. OCKERMAN, THOMAS N. BLUMER and H. BRADFORD CRAIG

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01706.x

    2. The Fatty Acid Composition of Liver Lipids from Rats Raised on Pork Rations (pages 130–135)

      IAN J. TINSLEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01707.x

    3. Some Volatile Components of Cooked Rutabaga (pages 149–157)

      F. S. HING and K. G. WECKEL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01710.x

    4. Volatile Esters of Bartlett Pear. III. (pages 158–163)

      W. G. JENNINGS and M. R. SEVENANTS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01711.x

    5. The Determination and Contents of α- and γ-Tocopherols in Margarine (pages 164–167)

      G. LAMBERTSEN, H. MYKLESTAD and O. R. BRAEKKAN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01712.x

    6. Evaluation of the Biuret and Dye-Binding Methods for Protein Determination in Meats (pages 168–174)

      JUDITH TORTEN and J. R. WHITAKER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01713.x

    7. Meat Curing The Action of NaCl on Meat Electrolyte Binding (pages 182–189)

      MORRIS D. BERMAN and CLIFTON E. SWIFT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01715.x

  1. A RESEARCH NOTE

    1. Top of page
    2. A RESEARCH NOTE
    3. RESEARCH NOTE
    1. Enzyme-Inactivation Studies on Irradiation-Sterilized Cod Fillets (pages 190–191)

      R. O. SINNHUBER and M. K. LANDERS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01716.x

    1. Rehydration of Freeze-Dried Pork as Related to pH and Protein Denaturation (pages 192–197)

      J. R. SUDEN, A. M. PEARSON and L. R. DUGAN JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01717.x

    2. Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid (pages 198–202)

      K. YASUMATSU and S. MORITAKA

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01718.x

    3. Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem (pages 203–209)

      L. L. BORCHERT and E. J. BRISKEY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01719.x

    4. Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Iron (pages 218–223)

      A. A. KRAFT and JOHN C. AYRES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01721.x

  2. RESEARCH NOTE

    1. Top of page
    2. A RESEARCH NOTE
    3. RESEARCH NOTE
    1. Changes in Some B Vitamins During Molding of Soybeans by Rhizopus Oryzae in the Production of Tempeh Kedelee (pages 224–226)

      P. A. ROELOFSEN and ANNEKE TALENS

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01722.x

    1. Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients (pages 227–232)

      MARY LOUISE McGARR GOTTHOLD and BARBARA M. KENNEDY

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01723.x

    2. Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Purée (pages 233–240)

      ROSE MARIE PANGBORN and IDA M. TRABUE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01724.x

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