Journal of Food Science

© Institute of Food Technologists

Cover image for Journal of Food Science

May 1982

Volume 47, Issue 3

Pages 695–1039

  1. Basic Science

    1. Top of page
    2. Basic Science
    3. Applied Science and Engineering
    4. A Research Note
    1. Descriptors for Texture Profile Analysis of Frankfurter-Type Products from Minced Fish (pages 695–698)

      P. M. AROCHA and R. T. TOLEDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12693.x

    2. Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days (pages 699–704)

      S. L. MELTON, J. M. BLACK, G. W. DAVIS and W. R. BACKUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12694.x

    3. Influence of Anion and Cation on the Water-Holding Capacity of Bovine Hide Collagen at Different pH Values. Effect of Sodium Chloride and Polyphosphates on Hydration (pages 705–710)

      M. D. RANGANAYAKI, A. ASGHAR and R. L. HENRICKSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12695.x

    4. A Technique to Measure Binding Properties of Non-meat Proteins in Muscle-Juncture Formation (pages 711–713)

      R. N. TERRELL, C. H. CRENWELGE, T. R. DUTSON and G. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12696.x

    5. Pancreatic Enzymes, Bile Acids and Cholesterol Levels in Mice Fed Raw or Heated Egg Albumen (pages 714–715)

      SANDRA G. KIRSCHENMANN and BARBARA O. SCHNEEMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12697.x

    6. Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling (pages 716–719)

      KI SOON RHEE, THAYNE R. DUTSON, GARY C. SMITH, ROBERT L. HOSTETLER and RAYMOND REISER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12698.x

    7. Mineral Element Composition of Bovine Spleen and Separated Spleen Components (pages 720–722)

      PAUL P. GRAHAM, R. J. BITTEL, K. P. BOVARD, A. LOPEZ and H. L. WILLIAMS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12699.x

    8. In Vitro Estimation of Relative Iron Availability in Breads and Meals Containing Different Forms of Fortification Iron (pages 723–727)

      B. R. SCHRICKER and D. D. MILLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12700.x

    9. Behavior of Enteropathogenic Escherichia coli in Camembert Cheese Made From Ultrafiltered Milk (pages 728–732)

      K. E. RASH and F. V. KOSIKOWSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12701.x

    10. Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk (pages 733–736)

      K. E. RASH and F. V. KOSIKOWSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12702.x

    11. Polymerization and Denaturation of Lysozyme Exposed to Peroxidizing Lipids (pages 737–743)

      LUTHER LEAKE and MARCUS KAREL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12703.x

    12. Measurement and Content of Nonheme and Total Iron in Muscle (pages 740–743)

      B. R. SCHRICKER, D. D. MILLER and J. R. STOUFFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12704.x

    13. Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate (pages 744–746)

      S. S. LOMANNO and W. W. NAWAR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12705.x

    14. Perceived Sweetness and Redness in Colored Sucrose Solutions (pages 747–752)

      J. JOHNSON and F. M. CLYDESDALE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12706.x

    15. Sugar Composition and Flavor Quality of High Sugar (Shrunken) and Normal Sweet Corn (pages 753–755)

      FELIX G. R. REYES, GEORGE W. VARSEVELD and MARTHA C. KUHN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12707.x

    16. Carbohydrate Interference and Its Correction in Pectin Analysis Using the m-Hydroxydiphenyl Method (pages 756–759)

      PAUL K. KINTNER III and JEROME P. VAN BUREN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12708.x

    17. Kinetics of Racemization of Amino Acid Residues in Casein (pages 760–764)

      MENDEL FRIEDMAN and PATRICIA M. MASTERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12709.x

    18. Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature (pages 765–767)

      M. H. EISON-PERCHONOK and T. W. DOWNES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12710.x

    19. Cocobean Tissue Culture: Lipid Composition and Fatty Acid Metabolism (pages 768–773)

      C. H. TSAI, M. C. WEN and J. E. KINSELLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12711.x

    20. Identification of the Hydroxycinnamtic Acid Derivatives in Cranberries (pages 774–778)

      A. G. MARWAN and C. W. NAGEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12712.x

    21. Production of Blue-Fluorescent Pyrazines by A. parasiticus (pages 779–782)

      R. L. BUCHANAN and W. M. HOUSTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12713.x

    22. Rheological Properties of Two Heat-Induced Protein Gels (pages 783–785)

      D. W. HICKSON, C. W. DILL, R. G. MORGAN, V. E. SWEAT, D. A. SUTER and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12714.x

    23. Malt Modification Assessed by Histochemistry, Light Microscopy, and Transmission and Scanning Electron Microscopy (pages 786–791)

      B. FRETZDORFF, Y. POMERANZ and D. B. BECHTEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12715.x

    24. Effect of Solutes on Rheology of Soy Four and Its Components (pages 792–795)

      G. E. URBANSKI, L. S. WEI, A. I. NELSON and M. P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12716.x

    25. Antibacterial Effects of Butylated Hydroxyanisole (BHA) against Bacillus species (pages 796–799)

      L. A. SHELEF and P. LIANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12717.x

    26. Co-processing Soy Proteins and Milk Proteins with Commercial Ultrafiltration Membranes (pages 800–805)

      J. T. LAWHON, L. J. MANAK and E. W. LUSAS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12718.x

    27. Solubility and Water Absorption of Systems Containing Soy Protein Isolates, Salt and Sugar (pages 806–809)

      A. ELGEDAILY, A. M. CAMPBELL and M. P. PENFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12719.x

    28. Effect of Lye Peeling Conditions on Phenolic Destruction, Starch Hydrolysis, and Carotene Loss in Sweet Potatoes (pages 810–812)

      WILLIAM M. WALTER JR. and FRANCIS G. GIESBRECHT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12720.x

    29. Effect of Lye Peeling Conditions on Sweet Potato Tissue (pages 813–817)

      WILLIAM M. WALTER JR. and WILLIAM E. SCHADEL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12721.x

    30. Use of Linear Logistic Model for the Analysis of Sensory Evaluation Data (pages 818–820)

      G. J. NEWELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12722.x

    31. Chemical Composition Studies on Winged Bean (Psophocarpus tetragonolobus) Tubers (pages 821–824)

      BENITO O. DE LUMEN and PILAR S. REYES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12723.x

    32. Metal Content of California Wines (pages 825–828)

      C. S. OUGH, E. A. CROWELL and J. BENZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12724.x

    33. Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein Products (pages 829–835)

      E. N. T. AKOBUNDU, J. P. CHERRY and J. G. SIMMONS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12725.x

    34. Combining Process Variables and Ingredient Components in Mixing Experiments (pages 836–843)

      JOHN A. CORNELL and J. C. DENG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12726.x

  2. Applied Science and Engineering

    1. Top of page
    2. Basic Science
    3. Applied Science and Engineering
    4. A Research Note
    1. Effects of Food Composition, pH, and Copper on the Degradation of Vitamin A in Beef Liver Puree During Heat Processing (pages 844–848)

      S. A. WILKINSON, M. D. EARLE and A. C. CLELAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12727.x

    2. Physicochemical Changes Occurring During Storage of Precured Beef Blends at Different Temperatures and Two Levels of Salt (pages 849–851)

      H. W. OCKERMAN and F. LEON CRESPO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12728.x

    3. Effects of Electrical Stimulation, Temperature of Boning and Storage Time on Bacterial Counts and Shelf-Life Characteristics of Beef Cuts (pages 852–857)

      B. W. BERRY and A. W. KOTULA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12729.x

    4. Effect of Nitrite and Sorbate on Total Number of Aerobic Microorganisms in Chicken White and Dark Meat Patties (pages 858–860)

      ALFRED A. BUSHWAY, NANCY FICKER and CALVINA W. JEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12730.x

    5. Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein (pages 861–863)

      E. A. ELGASIM, W. H. KENNICK, A. F. ANGLEMIER, E. A. ELKHALIFA and M. KOOHMARAIE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12731.x

    6. Effect of Hot Boning and Pre-Rigor Pressurization of Beef on Factors of Economic Importance (pages 864–866)

      M. S. SCHUMANN, W. H. KENNICK and D. F. ROCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12732.x

    7. Factors Affecting Growth and Toxin Production by Clostridium Botulinum Type E on Irradiated (0.3 Mrad) Chicken Skins (pages 867–870)

      RUTH FIRSTENBERG-EDEN, DURWOOD B. ROWLEY and G. EDGAR SHATTUCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12733.x

    8. Sensory Quality and Energy Use for Scrambled Eggs and Beef Patties Heated in Institutional Microwave and Convection Ovens (pages 871–874)

      MARION L. CREMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12734.x

    9. Processing Systems for Hot- and Cold-Boned Primals from Mature Cow Carcasses (pages 875–879)

      B. W. BERRY and H. R. CROSS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12735.x

    10. Comparisons of the General and Ball Formula Methods for Retort Pouch Process Calculations (pages 880–884)

      STEPHEN H. SPINAK and ROBERT C. WILEY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12736.x

    11. Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand-deboned Broiler Parts (pages 885–888)

      C. Y. W. ANG and D. HAMM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12737.x

    12. Electrical Stimulation of Mature Cow Carcasses and Its Effect on Tenderness, Myofibril Protein Degradation and Fragmentation (pages 889–891)

      E. B. SONAIYA, J. R. STOUFFER and D. H. BEERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12738.x

    13. Extraction of Astaxanthin Plgment from Crawfish Waste Using a Soy Oil Process (pages 892–896)

      HUEI-MEI CHEN and SAMUEL P. MEYERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12739.x

    14. Evaluation of Lactic Acid Bacteria for Extending the Shelf Life of Shrimp (pages 897–900)

      NANCY J. MOON, L. R. BEUCHAT, D. T. KINKAID and E. R. HAYS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12740.x

    15. Bioconversion of Shellfish Chitin Waste: Waste Pretreatment, Enzyme Production, Process Design, and Economic Analysis (pages 901–905)

      IGNACIO G. COSIO, ROBERT A. FISHER and PAUL A. CARROAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12741.x

    16. Textural Properties of Mozzarella Cheese Analogs Manufactured from Soybeans (pages 906–910)

      C. S. T. YANG and M. V. TARANTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12742.x

    17. Storage Characteristics of Brown Shrimp (Penaeus aztecus) Stored in Retail Packages Containing CO2-Enriched Atmospheres (pages 911–913)

      M. LANNELONGUE, G. FINNE, M. O. HANNA, R. NICKELSON and G. VANDERZANT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12743.x

    18. Thermal Inactivation of Clostridium perfringens Enterotoxin in Buffer and in Chicken Gravy (pages 914–916)

      J. G. BRADSHAW, G. N. STELMA, V. I. JONES, J. T. PEELER, J. C. WIMSATT, J. J. CORWIN and R. M. TWEDT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12744.x

    19. Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut Protein (pages 917–923)

      D. PERKINS and R. T. TOLEDO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12745.x

    20. Effect of Soaking and Cooking on the Oligosaccharide Content of Dry Beans (Phaseolus vulgaris, L.) (pages 924–925)

      HUGO CANDIDO SILVA and GILBERTO LEITE BRAGA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12746.x

    21. Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads (pages 926–929)

      H. A. FARIDI, P. L. FINNEY, G. L. RUBENTHALER and J. D. HUBBARD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12747.x

    22. Comparison of Four Media for the Enumeration of Fungi in Dairy Products — A Collaborative Study (pages 930–932)

      O. E. HENSON, P. A. HALL, R. E. ARENDS, E. A. ARNOLD JR., R. M. KNECHT, C. A. JOHNSON, D. J. PUSCH and M. G. JOHNSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12748.x

    23. Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon (pages 933–940)

      J. S. L. HOW and C. V. MORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12749.x

    24. Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States (pages 941–945)

      B. P. KLEIN and A. K. PERRY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12750.x

    25. Ultrafiltration and Reverse Osmosis Recovery of Limonene from Citrus Processing Waste Streams (pages 946–948)

      R. J. BRADDOCK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12751.x

    26. Influence of Processing Methodology on Quality of Cucumber Pickles (pages 949–953)

      W. A. SISTRUNK and JOSEPH KOZUP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12752.x

    27. Behavior of Low Molecular Weight Organic Acids During Freeze Drying (pages 954–957)

      L. GERO and T. G. SMYRL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12753.x

    28. Irradiation and Fumigation Effects on Flavor, Aroma and Composition of Grapefruit Products (pages 958–960)

      MANUEL G. MOSHONAS and PHILIP E. SHAW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12754.x

    29. Effects of Post-Harvest Handling and Processing on Vitamin Contents of Peas (pages 961–964)

      C. Y. LEE, L. M. MASSEY JR. and J. P. VAN BUREN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12755.x

    30. Effect of Micronizing Temperature on the Nutritive Value of Sorghum (pages 965–968)

      S. Y. SHIAU and S. P. YANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12756.x

    31. Correction Factors for Nondestructive Measurement of Residual Volume of Air in Retort Pouches (pages 969–971)

      AMITAVA GHOSH and S. S. H. RIZVI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12757.x

    32. Deodorization of a Colorant Prepared from Red Cabbage (pages 972–976)

      G. M. SAPERS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12758.x

    33. Yield and Nutritive Value of Rapeseed Protein Concentrate (pages 977–981)

      R. F. K. LIU, L. U. THOMPSON and J. D. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12759.x

    34. Modification of the Sodium Hexametaphosphate Extraction-Precipitation Technique of Rapeseed Protein Concentrate Preparation (pages 982–988)

      L. U. THOMPSON, E. REYES and J.D. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12760.x

    35. Characteristics of Frozen Desserts Sweetened with Fructose and Lactose (pages 989–991)

      MARK A. PIHL, 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.tb12761.x

    36. Effect of Chilling-Injury on Texture and Fungal Rot of Mangoes (Mangifera indica L.) (pages 992–995)

      O. KANE, M. BOULET and F. CASTAIGNE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12762.x

    37. Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer (pages 996–1000)

      J. M. AGUILERA, E. W. LUSAS, M. A. UEBERSAX and M. E. ZABIK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12763.x

    38. Quality Attributes of Fermented and Acidified Green Beans (pages 1001–1005)

      JOSEPH KOZUP and W. A. SISTRUNK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12764.x

  3. A Research Note

    1. Top of page
    2. Basic Science
    3. Applied Science and Engineering
    4. A Research Note
    1. Influence of Rapid Cooking Methods on the Survival of Trichinella spiralis in Pork Chops from Experimentally Infected Pigs (pages 1006–1007)

      A. W. KOTULA, K. D. MURRELL, L. ACOSTA-STEIN and I. TENNENT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12765.x

    2. Effects of Hot-Boning and Particle Thickness on Restructured Beef Steaks (pages 1008–1009)

      S. C. SEIDEMAN, N. M. QUENZER, P. R. DURLAND and W. J. COSTELLO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12766.x

    3. Mechanical Tensioning of Electrically Stimulated Carcasses for Improved Tenderness (page 1010)

      E. B. SONAIYA and J. R. STOUFFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12767.x

    4. Ultrastructural Changes During Chopping and Cooking of A Frankfurter Batter (pages 1011–1013)

      R. L. SWASDEE, R. N. TERRELL, T. R. DUTSON and R. E. LEWIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12768.x

    5. Interaction of Phytic Acid with the Metal Ions, Copper (II), Cobalt (II), Iron (III), Magnesium (II), and Manganese (II) (pages 1014–1015)

      WILLIAM J. EVANS and A. G. PIERCE JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12769.x

    6. Studies on the Marinating of Chicken Parts for Deep-Fat Frying (pages 1016–1017)

      T. C. CHEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12770.x

    7. Effect of Calcium Propionate and Sodium Diacetate on Fungi in Stillage (pages 1018–1019)

      F. A. DRAUGHON, D. C. MOBLEY, L. M. SAFLEY JR. and W.R. BACKUS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12771.x

    8. Content of Zinc in Selected Muscles from Beef, Pork, and Lamb (page 1020)

      B. R. SCHRICKER, D. D. MILLER and J. R. STOUFFER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12772.x

    9. Rheology and Water Imbibing of Major Fractions of Soybean Beverage (pages 1021–1022)

      G. E. URBANSKI, L. S. WEI, A. I. NELSON and M. P. STEINBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12773.x

    10. Dehydrated Maple Syrup (pages 1023–1024)

      F. M. REES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12774.x

    11. Cholesterol and Fatty Acid Content in Three Species of Crab Found in the Northwest Atlantic (pages 1025–1026)

      JUDITH KRZYNOWEK, KATE WIGGIN and PATRICIA DONAHUE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12775.x

    12. Accelerated Fermentation of Milk by Nitrosoguanidine Induced Mutans of Lactobacilli (page 1027)

      JASJIT SINGH and A. K. CHOPRA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12776.x

    13. Effect of Chlorinated Wash Water on Vibrio cholerae in Oyster Meats (pages 1028–1029)

      MILES L. MOTES JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12777.x

    14. Influence of Storage Atmosphere on Several Chemical Parameters of Sun-Dried Shrimp (pages 1030–1031)

      S.L. BIEDE, B.H. HIMELBLOOM and J.E. RUTLEDGE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12778.x

    15. Fate of Pigments and Phytate During Isolation of Protein from Defatted Glandless Cottonseed Flour (pages 1032–1033)

      Y. R. CHOI, E. W. LUSAS and K. C. RHEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12779.x

    16. Effects of Processing on Amino Acid and Mineral Contents of Peas (pages 1034–1035)

      C. Y. LEE, G. F. PARSONS and D. L. DOWNING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12780.x

    17. Lipid Composition of High Solids Cabbage (pages 1036–1037)

      A. C. PENG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12781.x

    18. A Selective Medium for the Isolation and Differentiation of Gluconobacter and Acetobacter (pages 1038–1039)

      M. C. CIRIGLIANO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb12782.x

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