Journal of Food Science

Cover image for Journal of Food Science

March 1969

Volume 34, Issue 2

Pages 105–222

    1. Trace Components of the Flavor Fraction of Maple Syrup (pages 105–110)

      V. J. FILIPIC, J. C. UNDERWOOD and C. J. DOOLEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00897.x

    2. Lipid Oxidation and Pigment Changes in Raw Beef (pages 110–113)

      BARBARA E. GREENE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00898.x

    3. Electrophoretic Comparison of Anthocyanin Pigments in Eight Varieties of Sour Cherries (pages 113–115)

      J. H. von ELBE, D. G. BIXBY and J. D. MOORE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00899.x

    4. Connective Tissues from Normal and PSE Porcine Muscle. 1. Chemical Characterization (pages 115–119)

      P. E. McCLAIN, A. M. PEARSON, J. R. BRUNNER and G. A. CREVASSE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00900.x

    5. Post-Mortem Changes in Subcelllular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 2. Electron Microscopy. (pages 125–132)

      M. L. GREASER, R. G. CASSENS, E. J. BRISKEY and W. G. HOEKSTRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00902.x

    6. Effect of Feeding and Withdrawal of Menhaden Oil on the w3 and w6 Fatty Acid Content of Broiler Tissues (pages 136–141)

      DAVID MILLER, KAM C. LEONG and RESTON SMITH JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00904.x

    7. Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna (pages 146–148)

      L. J. BRATZLER, MILDRED E. SPOONER, J. B. WEATHERSPOON and JEANNETTE A. MAXEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00906.x

    8. A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis (pages 148–152)

      L. L. BORCHERT, W. D. POWRIE and E. J. BRISKEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00907.x

    9. Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles (pages 156–159)

      M. YAMAGATA, K. HORIMOTO and C. NAGAOKA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00909.x

    10. Oxidation Effects in a Freeze-Dried Gelatin-Methyl Linoleate System (pages 160–165)

      A. ZIRLIN and M. KAREL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00910.x

    11. Sarcolemmae from Chicken Skeletal Muscle. 1. Preparation (pages 165–171)

      H. O. HULTIN and C. WESTORT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00911.x

    12. Sarcolemmae from Chicken Skeletal Muscle. 2. Properties (pages 172–176)

      H. O. HULTIN and C. WESTORT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00912.x

    13. The Use of Cryoscopy in Enzymatic Studies (pages 181–182)

      W. F. SHIPE and SUSIE H. BREDDERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00914.x

    14. Changes in Molecular Weight of Pectin During Methylation with Diazomethane (pages 191–193)

      CHRISTIAN J. B. SMIT and EDWIN F. BRYANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00916.x

    15. Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids (pages 194–195)

      J. A. STARKOVICH and W. T. ROUBAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00917.x

    16. Molecular Properties of Post-Mortem Muscle. 7. Changes in Nonprotein Nitrogen and Free Amino Acids of Bovine Muscle (pages 196–202)

      F. C. PARRISH JR., D. E. GOLL, W. J. NEWCOMB II, B. O. de LUMEN, H. M. CHAUDHRY and E. A. KLINE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00918.x

    17. Destruction of Trichina Larvae in Cooked Pork Roasts (pages 210–212)

      AGNES FRANCES CARLIN, CAROLYN MOTT, DONNA CASH and WILLIAM ZIMMERMANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00920.x

    18. The Detection and Enumeration of Clostridium perfrinqens in Foods (pages 212–214)

      W. M. HALL, J. S. WITZEMAN and R. JANES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00921.x

    19. Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures (pages 215–222)

      HERBERT STONE and SHIRLEY M. OLIVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb00922.x

SEARCH

SEARCH BY CITATION