Journal of Food Science

© Institute of Food Technologists

Cover image for Journal of Food Science

March 1982

Volume 47, Issue 2

Pages 347–693

  1. Applied Science and Engineering

    1. Top of page
    2. Applied Science and Engineering
    3. Basic Research
    4. A Research Note
    5. ERRATA NOTICE
    1. Minced Fish Production From Capelin (Mallotus villosus). A New Method for Gutting, Skinning and Removal of Fat from Small Fatty Fish Species (pages 347–349)

      OLA EIDE, TORGER BøRRESEN and TERJE STRøM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10078.x

    2. Effects of Various Kitchen Heat Treatments, Ultraviolet Light, and Gamma Irradiation on. Mirex Insecticide Residues in Fish (pages 350–354)

      DAVID A. CIN and MANFRED KROGER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10079.x

    3. Effect of Packaging Film and Vacuum Level on Regular and Sorbate-Cured Bacon (pages 355–358)

      C. M. AMUNDSON, J. G. SEBRANEK, A. A. KRAFT, R. E. RUST, M. K. WAGNER and W. H. GEHRKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10080.x

    4. Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf (pages 359–362)

      P. J. PERCEL, N. A. PARRETT, R. F. PLIMPTON, H. W. OCKERMAN, B. KROL and P.S. VAN ROON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10081.x

    5. Computer-Assisted Identification of Bacteria on Hot-Boned and Conventionally Processed Beef (pages 363–367)

      C. Y. LEE, D. Y. C. FUNG and C. L. KASTNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10082.x

    6. Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers (pages 368–373)

      H. G. DOLEZAL, G. C. SMITH, J. W. SAVELL and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10083.x

    7. Storage, Functional and Processing Characteristics of Pre- and Postrigor Beef Preblends for Wiener Production (pages 374–379)

      A. ABU-BAKAR, J. O. REAGAN, R. L. WYNNE and J. A. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10084.x

    8. Microbiological Quality of Vacuum Packaged Poultry With or Without Chlorine Treatment (pages 380–385)

      A. A. KRAFT, K. V. REDDY, R. J. HASIAK, K. D. LIND and D. E. GALLOWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10085.x

    9. Effects of Vacuum Mixing and Precooking on Restructured Steaks (pages 386–387)

      W. R. WIEBE JR. and G. R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10086.x

    10. Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat (pages 388–392)

      J. H. BLACKWELL, D. RICKANSRUD, P. D. McKERCHER and J. W. McVICAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10087.x

    11. Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions (pages 393–396)

      C. SUSAN TELLEFSON, JANE A. BOWERS, CECELIA MARSHALL and ARTHUR D. DAYTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10088.x

    12. Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef (pages 397–401)

      H. G. DOLEZAL, G. C. SMITH, J. W. SAVELL and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10089.x

    13. Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts (pages 402–404)

      A. A. BUSHWAY, P. R. BELYEA, R. H. TRUE, T. M. WORK, D. O. RUSSELL and D. F. McGANN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10090.x

    14. Incorporation of Blood Proteins into Sausage (pages 405–408)

      H. A. CALDIRONI and H. W. OCKERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10091.x

    15. Effects of Mixing and Thermal Processing on Shelf-Stable Sectioned and Formed Beef (pages 409–411)

      W. R. WIEBE JR. and G. R. SCHMIDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10092.x

    16. Water-Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole-Egg Omelets (pages 412–417)

      SALLIE WILLIARD O'BRIEN, ROBERT C. BAKER, LAMARTINE F. HOOD and MYRA LIBOFF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10093.x

    17. Prediction and Characterization of Normal and Vat-Failed Cottage Cheese (pages 418–422)

      M.H. WU and D. Y. C. FUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10094.x

    18. Stabilization of Frozen Goat Milk Concentrates by Enzymatic Lactose Hydrolysis (pages 423–428)

      E.J. GUY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10095.x

    19. Storage Stability of Orange Juice Concentrate Packaged Aseptically (pages 429–431)

      JOSEPH KANNER, JACOB FISHBEIN, PAULETTE SHALOM, STELA HAREL and ITAMAR BEN-GERA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10096.x

    20. Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches (pages 432–436)

      JEFFREY K. BRECHT, ADEL A. KADER, CHRISTI M. HEINTZ and ROBERT C. NORONA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10097.x

    21. Estimation of Fungal Contamination in Tomato Products by a Chemical Assay for Chitin (pages 437–439)

      R. H. BISHOP, C. L. DUNCAN, G. M. EVANCHO and H. YOUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10098.x

    22. Effect of Temperature on Firmness of Raw Fruits and Vegetables (pages 440–444)

      MALCOLM C. BOURNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10099.x

    23. Dehydrated Blueberries by the Continuous Explosion-Puffing Process (pages 445–448)

      J. F. SULLIVAN, J. C. CRAIG Jr., E. D. DEKAZOS, S. M. LEIBY and R. P. KONSTANCE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10100.x

    24. Effect of Postharvest Holding Conditions on the Quality of Salt-Stock Pickles (pages 449–454)

      J. P. LEE, M. A. UEBERSAX and R. C. HERNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10101.x

    25. Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time (pages 455–456)

      HAROLD E. PATTEE, JACK L. PEARSON, CLYDE T. YOUNG and FRANCIS G. GIESBRECHT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10102.x

    26. Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours (pages 457–460)

      ODOARDO J. BRITO and NERLEY NÚÑEZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10103.x

    27. Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes (pages 461–464)

      C. A. HARGETT, A. I. NELSON, K. E. WEINGARTNER and J. W. ERDMAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10104.x

    28. Purification and Concentration of Betalaines by Ultrafiltration and Reverse Osmosis (pages 465–471)

      Y. N. LEE, R. C. WILEY, M. J. SHEU and D. V. SCHLIMME

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10105.x

    29. Characteristics of Frozen Desserts Sweetened with Xylitol and Fructose (pages 472–475)

      J. RUBEN ABRIL, J. WARREN STULL, RALPH R. TAYLOR, ROBERT C. ANGUS and TERRY C. DANIEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10106.x

    30. Heat Transfer Rates to Liquid Foods During Flame-Sterilization (pages 476–481)

      R.O. TEIXEIRA NETO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10107.x

    31. Reactions of Aqueous Chlorine and Chlorine Dioxide with Lipids: Chlorine Incorporation (pages 482–485)

      H. A. GHANBARI, W. B. WHEELER and J. R. KIRK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10108.x

    32. Dairy and Vegetable Protein Blends by Co-Extraction and Co-Ultrafiltration (pages 486–490)

      DEBRA J. NICHOLS and MUNIR CHERYAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10109.x

  2. Basic Research

    1. Top of page
    2. Applied Science and Engineering
    3. Basic Research
    4. A Research Note
    5. ERRATA NOTICE
    1. Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates (pages 491–497)

      S. K. SATHE, S. S. DESHPANDE and D. K. SALUNKHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10110.x

    2. Oligosaccharides in Eleven Legumes and Their Air-Classified Protein and Starch Fractions (pages 498–502)

      F.W. SOSULSKI, L. ELKOWICZ and R.D. REICHERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10111.x

    3. Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins (pages 503–509)

      S. K. SATHE, S. S. DESHPANDE and D. K. SALUNKHE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10112.x

    4. Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility (pages 510–512)

      U. SINGH, M. S. KHERDEKAR and R. JAMBUNATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10113.x

    5. Phytic Acid Determination in Soybeans (pages 513–517)

      D. B. THOMPSON and J. W. ERDMAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10114.x

    6. Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporus (pages 518–522)

      Y. S. CAROL SHIEH and L. R. BEUCHAT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10115.x

    7. Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus (pages 523–529)

      Y. S. CAROL SHIEH, L. R. BEUCHAT, R. E. WORTHINGTON and R. D. PHILLIPS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10116.x

    8. Effect of Heating Time of Soybean on Vitamin B-6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes (pages 530–534)

      U. SOETRISNO, Z. A. HOLMES and L. T. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10117.x

    9. Phytic Acid Hydrolysis and Soluble Zinc and Iron in Whole Wheat Bread As Affected by Calcium Containing Additives (pages 535–537)

      MICHAEL B. ZEMEL and LEORA A. SHELEF

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10118.x

    10. Effect of Four Anticaking Agents on the Bulk Characteristics of Ground Sugar (pages 538–544)

      A. M. HOLLENBACH, M. PELEG and R. RUFNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10119.x

    11. Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography (pages 545–549)

      E. A. WOODCOCK, J. J. WARTHESEN and T. P. LABUZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10120.x

    12. Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content (pages 550–555)

      R. MONGEAU and R. BRASSARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10121.x

    13. Effect of Dietary Fiber Constituents on the In Vitro Digestibility of Casein (pages 556–560)

      J. C. ACTON, L. BREYER and L. D. SATTERLEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10122.x

    14. Taste Thresholds and Hedonic Responses of Panels Representing Three Nationalities (pages 561–563)

      LOREN L. DRUZ and RUTH E. BALDWIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10123.x

    15. Quality Profiles of Rice: A Tentative Scheme for Classification (pages 564–569)

      K. R. BHATTACHARYA, C. M. SOWBHAGYA and Y. M. INDUDHARA SWAMY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10124.x

    16. A Microbial Investigation of Selected Spices, Herbs, and Additives in South Africa (pages 570–574)

      R. BAXTER and W. H. HOLZAPFEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10125.x

    17. Analysis of Phytic Acid in Foods by HPLC (pages 575–578)

      A. L. CAMIRE and F. M. CLYDESDALE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10126.x

    18. Media Comparison for the Enumeration and Recovery of Clostridium Sporogenes P.A. 3679 Spores (pages 579–581)

      D. A. POLVINO and D. T. BERNARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10127.x

    19. Comparison of Selected Yersinia enterocolitica Indicator Tests for Potential Virulence (pages 582–584)

      NORMAN J. STERN and JOHN M. DAMARÉ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10128.x

    20. Separation and Purification of Hydroxycinnamic Acid Derivatives in Cranberries (pages 585–588)

      A. G. MARWAN and C. W. NAGEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10129.x

    21. Determination of BHA and BHT in Denyarated Mashed Potatoes (pages 589–592)

      F. BEAULIEU and D. HADZIYEV

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10130.x

    22. Functional Properties of Chitin and Chitosan (pages 593–595)

      DIETRICH KNORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10131.x

    23. Heat Transfer and Moisture Loss of Spherical Fresh Produce (pages 596–605)

      KAN-ICHI HAYAKAWA and JORGE SUCCAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10132.x

    24. Volatile Flavor Compounds from Shallots (pages 606–608)

      J. L. WU, C. C. CHOU, M. H. CHEN and C. M. WU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10133.x

    25. Bioavailability of Iron Produced by the Corrosion of Steel in Apples (pages 609–613)

      A. ROSANOFF and B. M. KENNEDY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10134.x

    26. Prediction of Time Correction Factor for Come-up Heating of Packaged Liquid Food (pages 614–618)

      JORGE SUCCAR and KAN-ICHI KAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10135.x

    27. Performance of a Scraped-Surface Heat Exchanger Under Ultra High Temperature Conditions: A Dimensional Analysis (pages 619–625)

      ROBERTO CUEVAS, MUNIR CHERYAN and VERNON L. PORTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10136.x

    28. Comparison of Formula Methods for Calculating Thermal Process Lethality (pages 626–630)

      TRUDI SMITH and MARVIN A. TUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10137.x

    29. Rheological Evaluation of Maturing Cheddar Cheese (pages 631–636)

      LAWRENCE K. CREAMER and NORMAN F. OLSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10138.x

    30. Interaction Between Ovomucoid and Lysozyme (pages 637–641)

      TSUKASA MATSUDA, KENJI WATANABE and YASUSHI SATO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10139.x

    31. Correction Factor of Deviant Thermal Processes Applied to Packaged Heat Conduction Food (pages 642–646)

      ERNESTO B. GIANNONI-SUCCAR and KAN-ICHI HAYAKAWA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10140.x

    32. Purification and Properties of Carp Muscle Cathepsin D (pages 647–652)

      YASUO MAKINODAN, TAKESHI AKASAKA, HARUHIKO TOYOHARA and SHIZUNORI IKEDA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10141.x

    33. Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters (pages 653–654)

      KENNETH J. PRUSA, JANE A. BOWERS and EDGAR CHAMBERS IV

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10142.x

    34. Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat (pages 655–656)

      E. L. MOTT, J. H. MacNEIL, M. G. MAST and R. M. LEACH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10143.x

    35. Bovine Bone Marrow Lipids (pages 657–660)

      G. J. MILLER, M. R. FREY, J. E. KUNSMAN and R. A. FIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10144.x

  3. A Research Note

    1. Top of page
    2. Applied Science and Engineering
    3. Basic Research
    4. A Research Note
    5. ERRATA NOTICE
    1. Water Activity of Fresh Foods (pages 661–663)

      JORGE CHIRIFE and CONSTANTINO FERRO FONTAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10145.x

    2. Comparison of Stability of Thiamin Salts at High Temperature and Water Activity (pages 664–665)

      T. P. LABUZA and J. F. KAMMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10146.x

    3. The Nutrient Composition of Fresh Fiddlehead Greens (pages 666–667)

      A. A. BUSHWAY, A. M. WILSON, D. F. McGANN and R. J. BUSHWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10147.x

    4. Rehydration of Freeze-Dried Cultures of Lactic Streptococci (pages 668–669)

      R. N. SINHA, A. K. SHUKLA, MADAN LAL and B. RANGANATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10148.x

    5. Protein Size and Meltability in Enzyme-Treated, Direct-Acidified Cheese Products (pages 670–671)

      R. R. MAHONEY, H. N. LAZARIDIS and J. R. ROSENAU

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10149.x

    6. Evaluation of Potassium Chloride as a Salt Substitute in Bread (pages 672–673)

      C. JANE WYATT and K. RONAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10150.x

    7. Effect of Baking on Amino Acids in Pizza Crust (pages 674–675)

      C. C. TSEN, L. S. BATES, L. L. WALL SR. and C. W. GEHRKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10151.x

    8. Protein Quality Characteristics of Iranian Flat Breads (pages 676–677)

      H. A. FARIDI, G. S. RANHOTRA, P. L. FINNEY and G. L. RUBENTHALER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10152.x

    9. Isolation and Characterization of Invertase from Iraqi Date Fruit (pages 678–679)

      BAHA A. MAROUF and LIHAD ZEKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10153.x

    10. A Method for the Quantitative Evaluation of Emulsion Stability in Coffee Whiteners (pages 680–681)

      R. J. PEARCE and W. J. HARPER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10154.x

    11. An Improved Method for Preparation of Nitric Oxide Myoglobin (pages 682–683)

      AHMAD REZA KAMAREI and MARCUS KAREL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10155.x

    12. Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours (pages 684–685)

      CHO C. TSEN, WILLA EYESTONE and JEANETTE L. WEBER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10156.x

    13. Electrical Capacitance of Dark-cutting Beef (page 686)

      H. J. SWATLAND, P. WARD and P. V. TARRANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10157.x

    14. Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss (pages 687–688)

      R. L. HOSTETLER, T. R. DUTSON and G. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10158.x

    15. Bread Compressibility as Affected by Slice Thickness (page 689)

      K. LORENZ and W. DILSAVER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10159.x

    16. Bacterial Penetration of Muscle Tissue (pages 690–691)

      C.O. GILL and N. PENNEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10160.x

    17. Reduction in Free Fatty Acids Due to Parboiling of Paddy (pages 692–693)

      S. ANTHONI RAJ and K. SINGARAVADIVEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10161.x

  4. ERRATA NOTICE

    1. Top of page
    2. Applied Science and Engineering
    3. Basic Research
    4. A Research Note
    5. ERRATA NOTICE
    1. You have free access to this content
      ERRATA NOTICE (page 693)

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb10162.x

SEARCH

SEARCH BY CITATION