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LITERATURE ABSTRACTS
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01430.x
Subject(s) - food science , compressive strength , chemistry , materials science , mathematics , composite material
‘A Study of the Micro‐Baking of Sponges and Cakes Using Cine and Television Microscopy’, by A. V. Bell, K. G. Berger, J. V. Russo, G. W. White and T. L. Weathers ‘A Note on the Dependence of Meat Texture on the Temperature of Measurement’, by D. A. Led‐ward and R. A. Lawrie ‘Physical Properties and Applications of Aqueous Solutions of Albizia zygia Gum’, by W. R. Ashton, M. Jeffries, R. G. Morley, G. Pass, G. O. Phillips and D. M. Power ‘Four Methods for the Characterization of Dentifrices and Other Semisolids’ by M. Block ‘Ultrastructural Changes During Frozen Storage of Cod: 1, Structure of Myofibrils as Revealed by Freeze Etching Preparation’, by L. Jarenbäck and A. Liljemark ‘Freeze‐Dehydrated and Compressed Sour Cherries: 1, Production and General Quality Evaluation’, by J. Y. Do, C. Srisangnam, D. K. Salunkhe and A. R. Rahman ‘Utilization of Edible Protein From Meat Industry By‐Products and Waste: III, The Isolation and Spinning of Protein from Lung and Stomach’, by R. H. Young and R. A. Lawrie ‘Utilization of Edible Protein From Meat Industry By‐Products and Waste: IV, Studies on the Physical and Mechanical Properties of Spun Fibrous Products’, by R. H. Young and R. A. Lawrie ‘Cold Shortening Capacity and Beef Muscle Growth’, by C. Lester Davey and K. V. Gilbert ‘Cold Shortening and Cooking Changes in Beef’, by C. Lester Davey and K. V. Gilbert ‘Texture of Cooked Potatoes: Relationship Between the Compressive Strength of Cooked Potato Disks and Release of Pectic Substances’, by J. Carey Hughes, R. M. Faulks and A. Grant ‘Texture of Cooked Potatoes: The Effect of Ions and pH on the Compressive Strength of Cooked Potatoes’, by J. Carey Hughes, A. Grant and R. M. Faulks ‘“Unmixing” ‐ The Disorientation of Developed Bread Doughs by Slow Speed Mixing’, by K. H. Tipples and R. H. Kilborn ‘Texture of Beef Semitendinosus Heated Before, During and After Development of Rigor Mortis’, by E. Dransfield and D. N. Rhodes ‘Predicting Subjective Spreadability, Viscosity and Stickiness’, by M. L. De Martine and E. L. Cussler