Journal of Food Science

© Institute of Food Technologists

Cover image for Journal of Food Science

July 1982

Volume 47, Issue 4

Pages ii–ii, 1041–1387

  1. ERRATUM

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07616.x

  2. Applied Science and Engineering

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Development and Use of A Proficiency Test Specimen for Paralytic Shellfish Poisoning (pages 1041–1043)

      JOHN A. ARES and HENRY A. DYMSZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07617.x

    2. Effects of Temperature on the Decomposition of Pacific Coast Shrimp (Pandalus jordani) (pages 1044–1047)

      JACK R. MATCHES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07618.x

    3. Extending Shelf-Life of Fresh Wet Red Hake and Salmon Using CO2-O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C (pages 1048–1054)

      M. S. FEY and J. M. REGENSTEIN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07619.x

    4. Teflon and non-Teflon Lined Dies: Effect on Spaghetti Quality (pages 1055–1058)

      B.J. DONNELLY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07620.x

    5. Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (pages 1059–1069)

      D. B. GRIFFIN, J. W. SAVELL, G. C. SMITH, C. VANDERZANT, R. N. TERRELL, K. D. LIND and D. E. GALLOWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07621.x

    6. Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Microbiological Characteristics (pages 1070–1079)

      C. VANDERZANT, M. O. HANNA, J. G. EHLERS, J. W. SAVELL, G. C. SMITH, D. B. GRIFFIN, R. N. TERRELL, K. D. LIND and D. E. GALLOWAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07622.x

    7. Sectioned and Formed Product Made from Emulsion-Coated Pork Tissue (pages 1080–1082)

      T. C. TSAI and H. W. OCKERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07623.x

    8. Ham Massaging. Effect of Massaging Cycle, Environmental Temperature and Pump Level on Yield, Bind, and Color of Intermittently Massaged Hams (pages 1083–1088)

      T. A. GILLETT, R. D. CASSIDY and S. SIMON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07624.x

    9. Cook/Chill Foodservice Systems with Conduction, Convection and Microwave Reheat Subsystems. Nutrient Retention in Beef Loaf, Potatoes and Peas (pages 1089–1095)

      C. A. DAHL-SAWYER, J. J. JEN and P. D. HUANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07625.x

    10. Destruction of Trichina Larvae in Beef-Pork Loaves Cooked in Microwave Ovens (pages 1096–1099)

      FRANCES CARLIN, WILLIAM ZIMMERMANN and ALICE SUNDBERG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07626.x

    11. Relationship of USDA Maturity Groups to Palatability of Cooked Beef (pages 1100–1107)

      G.C. SMITH, H.R. CROSS, Z.L. CARPENTER, C.E. MURPHEY, J.W. SAVELL, H.C. ABRAHAM and G.W. DAVIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07627.x

    12. Evaluation of Various Methods for Roasting Frozen Turkeys (pages 1108–1112)

      D. P. CORNFORTH, C. P. BRENNAND, R. J. BROWN and D. GODFREY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07628.x

    13. Tenderization of Beef: Effect of Enzyme, Enzyme Level, and Cooking Method (pages 1113–1118)

      D. R. FOGLE, R. F. PLIMPTON, H. W. OCKERMAN, L. JARENBACK and T. PERSSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07629.x

    14. Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum-Packaged Beef (pages 1119–1122)

      A. F. EGAN and B. J. SHAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07630.x

    15. Safety and Sensory Evaluation of Canned Rice (pages 1123–1126)

      R. N. SHARP, A. A. KATTAN, C. Q. SHARP and J. A. COLLINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07631.x

    16. A Pilot-Plant Study of Continuous Ultrasonic Extraction of Soybean Protein (pages 1127–1129)

      K. J. MOULTON and L. C. WANG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07632.x

    17. Improved Aseptically Filled Sweet Potato Purees (pages 1130–1132)

      D. A. SMITH, T. A. McCASKEY, H. HARRIS and K. S. RYMAL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07633.x

    18. Sweet Potato as an Ingredient of Yeast-Raised Doughnuts (pages 1133–1139)

      J. L. COLLINS and N. A. ABDUL AZIZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07634.x

    19. Preliminary Evaluations of a New Type of Kishk Made From Whey (pages 1140–1142)

      AHMED M. HAMAD and M. L. FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07635.x

    20. Sponge-and-Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat (pages 1143–1148)

      K. R. PRESTON and R. H. KILBORN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07636.x

    21. Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective Evaluation (pages 1149–1150)

      AFAF ELGEDAILY, ADA MARIE CAMPBELL and MARJORIE P. PENFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07637.x

    22. Development of Food Ingredients from Navy Beans (Phaseolus vulgaris) by Roasting, Pin Milling, and Air Classification (pages 1151–1154)

      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.tb07638.x

    23. Corn Distillers' Dried Grains with Solubles and Corn Distillers’Dried Grains: Dry Fractionation and Composition (pages 1155–1157)

      Y. VICTOR WU and ARTHUR C. STRINGFELLOW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07639.x

    24. Effects of Acidified Processing and Storage on Proteins and Lipids in Mung Bean Sprouts (pages 1158–1163)

      MEHDI FARHANGI and L. R. G. VALADON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07640.x

    25. Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and Storage (pages 1164–1169)

      HARVEY T. CHAN JR. and CATHERINE G. CAVALETTO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07641.x

    26. Sulfur Amino Acid Stability. Effects of Processing on Legume Proteins (pages 1170–1174)

      H. F. MARSHALL, K. C. CHANG, K. S. MILLER and L. D. SATTERLEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07642.x

    27. Functional Properties and Food Applications of Rapeseed Protein Concentrate (pages 1175–1180)

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

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07643.x

    28. Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate (pages 1181–1183)

      K. C. CHANG, H. F. MARSHALL and L. D. SATTERLEE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07644.x

    29. Nutritional Characteristics of Distiller's Spent Grain (pages 1184–1185)

      G. S. RANHOTRA, J. A. GELROTH, F. A. TORRENCE, M. A. BOCK, G. L. WINTERRINGER and L. S. BATES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07645.x

  3. Basic Science

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Perception of Texture by Trained and Consumer Panelists (pages 1186–1197)

      ARMAND V. CARDELLO, OWEN MALLER, JOHN G. KAPSALIS, RONALD A. SEGARS, F. MILES SAWYER, CLAIRE MURPHY and HOWARD R. MOSKOWITZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07646.x

    2. Effect of Trace Mineral Fortification on the Storage Stability of Ascorbic Acid in a Dehydrated Model Food System (pages 1198–1200)

      D. B. DENNISON and J. R. KIRK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07647.x

    3. A Simplified Model for Freezing Time Calculations in Foods (pages 1201–1207)

      R. H. MASCHERONI and A. CALVELO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07648.x

    4. Sorption/Desorption of VCM in PVC Selected Food Simulants Systems (pages 1208–1210)

      M. KONTOMINAS, J. MILTZ and S. G. GILBERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07649.x

    5. Mathematical Models for Nonsymmetric Freezing of Beef (pages 1211–1217)

      A. DE MICHELIS and A. CALVELO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07650.x

    6. Surface Tension and Foaming of Protein Solutions (pages 1218–1221)

      NAOFUMI KITABATAKE and ETSUSHIRO DOI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07651.x

    7. Detection of Microbial Contamination Utilizing an Infrared CO2 Analyzer (pages 1222–1225)

      C. H. THRELKELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07652.x

    8. A Method for the Analysis of ATP Metabolites in Beef Skeletal Muscle by HPLC (pages 1226–1228)

      RONALD W. CURRIE, PETER SPORNS and FRED H. WOLFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07653.x

    9. Determination of D-Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of Casein (pages 1229–1234)

      S. BUNJAPAMAI, R. R. MAHONEY and I. S. FAGERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07654.x

    10. A Model System for Curd Formation and Melting Properties of Calcium Caseinates (pages 1235–1249)

      JOANNE C. HOKES, M. E. MANGINO and P. M. T. HANSEN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07655.x

    11. Conditions for the Formation of Heat-Induced Gels of Some Globular Food Proteins (pages 1241–1244)

      PER-OLOF HEGG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07656.x

    12. Diffusional Behavior of Tripaimitin in a Freeze-Dried Model System at Different Water Activities (pages 1245–1249)

      W. NAESENS, G. BRESSELEERS and P. TOBBACK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07657.x

    13. Effect of Bile Salts and Bile Salt Mixtures on the Recovery of Yersinia enterocolitica (pages 1250–1253)

      C. L. YU, M. C. HARMON and B. SWAMINATHAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07658.x

    14. Relationship Between Static Electrical Conductivity and Unfrozen Water Content in Food Products (pages 1254–1256)

      T. HORI, M. KAKO and H. HAYASHI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07659.x

    15. HPLC Analysis of Phytic Acid in Selected Foods and Biological Samples (pages 1257–1258)

      B. E. KNUCKLES, D. D. KUZMICKY and A. A. BETSCHART

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07660.x

    16. An Examination of the Minimal Water Activity for Staphylococcus aureus ATCC 6538 P Growth in Laboratory Media Adjusted with Less Conventional Solutes (pages 1259–1262)

      GRACIELA VAAMONDE, JORGE CHIRIFE and OSVALDO C. SCORZA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07661.x

    17. Air Classification of Peas (Pisum sativum) Varying Widely in Protein Content (pages 1263–1267)

      R. D. REICHERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07662.x

    18. Germination and Heat Resistance of Bacillus cereus Spores from Strains Associated with Diarrheal and Emetic Food-Borne Illnesses (pages 1268–1271)

      K. M. JOHNSON, C. L. NELSON and F. F. BUSTA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07663.x

    19. Effect of Drip Irrigation of Pecan Quality and Relationship of Selected Quality Parameters (pages 1272–1275)

      E. K. HEATON, J. W. DANIELL and L. C. MOON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07664.x

    20. Adsorption of Bile Acids by Components of Alfalfa and Wheat Bran in Vitro (pages 1276–1279)

      JON A. STORY, ALAN WHITE and LESLIE G. WEST

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07665.x

    21. Phytate Removal from Soy Protein Isolates Using Ion Exchange Processing Treatments (pages 1280–1282)

      J. R. BROOKS and C. V. MORR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07666.x

    22. Accumulation of Selected Trace Elements in Hydroponically Grown Soybeans and Distribution of the Elements in Processed Soybean Fractions (pages 1283–1287)

      S. E. LEVINE, C. M. WEAVER and A. W. KIRLEIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07667.x

    23. Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris (pages 1288–1290)

      A. M. R. PILOSOF, G. B. BARTHOLOMAI, J. CHIRIFE and R. BOQUET

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07668.x

    24. Ultrastructural Analysis of a Soybean Protein Isolate (pages 1291–1293)

      JULIUS W. DIECKERT and MARILYNE C. DIECKERT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07669.x

    25. Effect of Lactobacillus fermentum, Bacillus subtilis, Bacillus cereus and Pseudomonas maltophilia Singly and in Combination on the Relative Nutritive Value of Fermented Corn Meal (pages 1294–1295)

      NANCY J. NANSON and MARION L FIELDS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07670.x

    26. Interactions of Soluble Iron with Wheat Bran (pages 1296–1297)

      A. L. CAMIRE and F. M. CLYDESDALE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07671.x

    27. Unsaturated Iron-Binding Capacity of Human Milk (pages 1298–1300)

      S. J. GOLDSMITH, R. R. EITENMILLER, H. M. BARIMHART, R. T. TOLEDO and V. N. M. RAO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07672.x

    28. Antinutritive Factors in Eleven Legumes and Their Air-classified Protein and Starch Fractions (pages 1301–1304)

      K. ELKOWICZ and F. W. SOSULSKI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07673.x

    29. Enzymatic Dimethylamine and Formaldehyde Production in Minced American Plaice and Blackback Flounder Mixed with a Red Hake TMAO-ase Active Fraction (pages 1305–1310)

      RONALD C. LUNDSTROM, FREDERICK F. CORREIA and KURT A. WILHELM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07674.x

    30. Bacterial Histamine Production as a Function of Temperature and Time of Incubation (pages 1311–1314)

      ALISON R. BEHLING and STEVE L. TAYLOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07675.x

    31. Correlation of Ethanol Concentration with Sensory Classification of Decomposition in Canned Salmon (pages 1315–1317)

      THOMAS A. HOLLINGWORTH JR. and HAROLD R. THROM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07676.x

    32. Sorption Isotherms and Drying Rates for Mullet Fillet and Roe (pages 1318–1322)

      K. V. CHAU, J. J. HEINIS and M. PEREZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07677.x

    33. Functional Properties of Guar Seed (Cyamopsis tetragonoloba) Meal Detoxified by Different Methods (pages 1323–1328)

      RAZIA TASNEEM, S. RAMAMANI and N. SUBRAMANIAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07678.x

    34. Effect of Antioxidants on Malonaldehyde Production and Fatty Acid Composition in Pieces of Bovine Muscle and Adipose Tissue Stored Fresh and Frozen (pages 1329–1332)

      HUGO A. CALDIRONI and NICOLAS G. BAZAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07679.x

    35. Composition of Serum from Cooked-Frozen-Thawed-Reheated Scrambled Eggs at Various pH Levels (pages 1333–1337)

      G. E. FEISER and O. J. COTTERILL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07680.x

    36. Effect of Hydrogenation on the Chemical Composition of Canola Oil (pages 1338–1344)

      J. D. BANSAL and J. M. DeMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07681.x

    37. Inactivation and Injury of a Hemolytic Radiation-Resistant Micrococcus Isolated From Chicken Meat (pages 1345–1349)

      SHIEH-TE TAN and R. B. MAXCY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07682.x

    38. Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle (pages 1350–1353)

      C. R. CALKINS, T. R. DUTSON, G. C. SMITH and Z. L. CARPENTER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07683.x

    39. A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness (pages 1354–1357)

      A. J. MØLLER, P. E. BOUTON, P. V. HARRIS and P. N. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07684.x

    40. Calcium Activated Neutral Protease Hydrolyzes Z-Disc Actin (pages 1358–1364)

      P. NAGAINIS and F. H. WOLFE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07685.x

    41. Influence of Type (Wooled or Hair) and Breed on Growth and Carcass Characteristics and Sensory Properties of Lamb (pages 1365–1368)

      H. W. OCKERMAN, H. EMSEN, C. F. PARKER and C. J. PIERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07686.x

    42. Incidence of Salmonella in Fresh Pork Sausage in 1979 Compared with 1969 (pages 1369–1371)

      R. W. JOHNSTON, S. S. GREEN, J. CHIU, M. PRATT and J. RIVERA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07687.x

    43. Composition of Guinea Keet Breast and Thigh Meat (pages 1372–1373)

      D. HAMM, C. ANG, B. L. HUGHES and J. E. JONES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07688.x

    44. Purine Content of Raw and Roasted Chicken Broiler Meat (pages 1374–1375)

      LOUIS L. YOUNG

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07689.x

  4. Research Note

    1. Top of page
    2. ERRATUM
    3. Applied Science and Engineering
    4. Basic Science
    5. Research Note
    1. Maillard Browning Reaction of Sugar-Glycine Model Systems: Changes in Sugar Concentration, Color and Appearance (pages 1376–1377)

      FELIX G. R. REYES, BOONTHONG POOCHAROEN and RONALD E. WROLSTAD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07690.x

    2. Effect of Extractable Lipid on the Viscosity Characteristics of Yam Tuber Flours (pages 1378–1379)

      A. U. OSAGIE, A. O. MOLOGOHME and F. I. OPUTE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07691.x

    3. Effect of Tannic Acid on a Low Tannin African Sorghum Variety in Relation to Carbohydrate and Amylase (pages 1380–1381)

      E. N. CHUKWURA and H. G. MULLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07692.x

    4. Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment (pages 1382–1383)

      R. N. TERRELL, R. CORREA, R. LEU. And and G. C. SMITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07693.x

    5. Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (pages 1384–1385)

      J. C. WILLIAMS, R. A. FIELD, G. J. MILLER, J. E. KUNSMAN JR., M. L. RILEY and R. J. VIMINI

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07694.x

    6. Histamine Formation in Abusively Stored Pacific Mackerel: Effect of CO2-Modified Atmosphere (pages 1386–1387)

      DANIEL A. WATTS and W. DUANE BROWN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1982.tb07695.x

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