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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01706.x

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

      F. S. HING and K. G. WECKEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01710.x

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

      W. G. JENNINGS and M. R. SEVENANTS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01711.x

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

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01712.x

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

      JUDITH TORTEN and J. R. WHITAKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01713.x

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

      MORRIS D. BERMAN and CLIFTON E. SWIFT

      Version of Record 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

      Version of Record 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.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01717.x

    2. Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante-Mortem Environmental Temperature (pages 210–217)

      L. L. KASTENSCHMIDT, E. J. BRISKEY and W. G. HOEKSTRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01720.x

  2. RESEARCH NOTE

    1. Top of page
    2. A RESEARCH NOTE
    3. RESEARCH NOTE
    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

      Version of Record 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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1964.tb01724.x

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