Journal of Food Science

Cover image for Journal of Food Science

May 1969

Volume 34, Issue 3

Pages 224–298

  1. Article

    1. Top of page
    2. Article
    3. A Research Note
    4. Article
    1. Gram Negative Bacteria Associated with Sloughing, a Softening of California Ripe Olives (pages 224–227)

      REESE H. VAUGHN, DOUGLAS KING, CHARLES W. NAGEL, HENRY NG, ROBERT E. LEVIN, JAMES D. MACMILLAN and GEORGE K. YORK II

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10326.x

    2. Rapid Determination of Proline in Grapes and Wines (pages 228–230)

      C. S. OUGH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10327.x

    3. Effect of Processing on Recovery of Polio Virus From Inoculated Foods (page 239)

      NORMAN D. HEIDELBAUGH and DAVID J. GIRON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10330.x

    4. Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System (pages 242–245)

      K. SAMEJIMA, Y. HASHIMOTO, T. YASUI and T. FUKAZAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10331.x

    5. Composition of Montmorency Cherry Essence. 1. Low-boiling Components (pages 246–248)

      E. E. STINSON, C. J. DOOLEY, V. J. FILIPIC and C. H. HILLS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10332.x

    6. Ascospore Production by Byssochlamys fulva (pages 248–250)

      D. F. SPLITTSTOESSER, MARK C. CADWELL and MARSHA MARTIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10333.x

    7. Influence of Free Fatty Acids on Sweet Cream Butter Flavor (pages 251–254)

      M. R. MCDANIEL, L. A. SATHER and R. C. LINDSAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10334.x

    8. Characterization of Israel Lemon Oil and Detection of its Adulteration (pages 254–257)

      ABRAHAM LIFSHITZ, Y. STEPAK and H. B. BASKER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10335.x

    9. Meat Pigment Changes in Intact Beef Samples (pages 258–261)

      G. L. ZIMMERMAN and H. E. SNYDER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10336.x

    10. Heat of Respiration of Fresh Produce as Affected by Controlled Atmosphre (pages 261–264)

      R. TOLEDO, M. P. STEINBERG and A. I. NELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10337.x

    11. Taste Thresholds of Butter Volatiles in Deodorized Butteroil Medium (page 265)

      T. J. SIEK, INGA A. ALBIN, LOIS A. SATHER and R. C. LINDSAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10338.x

    12. Sensory Evaluation of Lamb and Yearling Mutton Flavors (pages 272–274)

      OLIVE M. BATCHER, A. W. BRANT and MARION SIMONE KUNZE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10340.x

    13. Influence of Temperature on Some Biochemical Characteristics of Pseudomonas Associated with Spoilage of Chicken (pages 279–283)

      C. R. REY, A. A. KRAFT, R. G. SEALS and E. W. BIRD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10342.x

    14. Classification of Some Esterases of the Green Bean (Phaseolus vulgaris L.) (pages 283–286)

      TERYL B. PUTNAM and M. W. MONTGOMERY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10343.x

    15. Carotenoid Degradation in Bleached Paprika (pages 287–290)

      ROSALITA R. DE LA MAR and F. J. FRANCIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10344.x

  2. A Research Note

    1. Top of page
    2. Article
    3. A Research Note
    4. Article
    1. Sulfhydryl Content of Excised Chicken Breast Muscle during Postmortem Aging (pages 290–291)

      K. A. CALDWELL and HANS LINEWEAVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10345.x

  3. Article

    1. Top of page
    2. Article
    3. A Research Note
    4. Article
    1. Nicotinamide and Nicotinic Acid in Color Preservation of Fresh Meat (page 292)

      JEAN L. KENDRICK and BETTY M. WATTS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10346.x

    2. Distribution of Arsenic Residues by Activation Analysis (pages 295–298)

      J. R. GEISMAN, W. E. CAREY, W. A. GOULD and E. K. ALBAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1969.tb10347.x

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