Journal of Food Science

Cover image for Journal of Food Science

January 1969

Volume 34, Issue 1

Pages 1–104

    1. Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C (pages 1–9)

      A. AWAD, W. D. POWRIE and O. FENNEMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14350.x

    2. Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose Tissue (pages 10–12)

      F. H. PEPPER and A. M. PEARSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14351.x

    3. Lipid Hydrolysis in Frozen Baltic Herring (pages 13–18)

      INGMAR BOSUND and BERTIL GANROT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14352.x

    4. Analysis and Significance of Tyramine in Foods (pages 22–26)

      N. P. SEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14354.x

    5. Effect of Preirradiation Quality of Eviscerated Haddock on Postirradiation Shelflife of Fillets (pages 27–30)

      V. G. AMPOLA and L. J. RONSIVALLI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14355.x

    6. Gas Chromatographic Analysis of Head-Space Vapors to Identify Micro-Organisms in Foods (pages 31–37)

      PHILIP A. GUARINO and AMIHUD KRAMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14356.x

    7. A “Cold Shortening” Effect in Avian Muscle (pages 42–46)

      M. C. SMITH JR., M. D. JUDGE and W. J. STADELMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14358.x

    8. Histamine and Tyramine Content of Yeast Products (pages 47–51)

      B. BLACKWELL, L. A. MABBITT and E. MARLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14359.x

  1. A Research Note

    1. Top of page
    2. A Research Note
    1. Contamination of Acid-Soluble Collagen with Nitrogenous Material from the Dialysis Tubing (pages 52–53)

      G. A. CREVASSE and A. M. PEARSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14360.x

    1. Tomato Volatiles: Effect of Variety, Processing and Storage Time (pages 53–57)

      P. E. NELSON and J. E. HOFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14361.x

    2. Relationship of Certain Chemical Constituents of Beef Muscle to Its Eating Quality (pages 57–61)

      F. D. DRYDEN, J. A. MARCHELLO and D. E. RAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14362.x

    3. Production of Enterotoxin-B in Cured Meats (pages 63–68)

      C. GENIGEORGIS, H. RIEMANN and W. W. SADLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14363.x

    4. Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging (pages 69–74)

      C. L. DAVEY and K. V. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14364.x

    5. Action of Microorganisms on the Peroxides and Carbonyls of Fresh Lard (pages 75–78)

      JAMES L. SMITH and JOHN A. ALFORD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14365.x

    6. Comparison of Sterile and Inoculated Beef Tissue (pages 93–99)

      H. W. OCKERMAN, V. R. CAHILL, H. H. WEISER, C. E. DAVIS and J. R. SIEFKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14369.x

    7. A Sample Bias in the Evaluation of Smoked Frankfurters by the Triangle Test (pages 99–100)

      A. E. WASSERMAN and F. TALLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14370.x

    8. Dihydrochalcone Sweeteners–Sensory and Stability Evaluation (pages 101–104)

      G. E. INGLETT, L. KRBECHEK, B. DOWLING and R. WAGNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb14371.x

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