DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEF (English)
- New search for: HAYDEN, A. R.
- New search for: HAYDEN, A. R.
In:
Journal of Food Science
;
43
, 2
;
476-492
;
1978
- Article (Journal) / Electronic Resource
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Title:DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEF
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Contributors:HAYDEN, A. R. ( author )
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Published in:Journal of Food Science ; 43, 2 ; 476-492
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:1978-03-01
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Size:17 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Source:
Table of contents – Volume 43, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 281
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STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEFCROSS, H. R. / KOTULA, A. W. / NOLAN, T. W. et al. | 1978
- 285
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RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVENSUNDBERG, ALICE DITTMER / CARLIN, AGNES FRANCES et al. | 1978
- 289
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EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEFTHOMPSON, S. G. / OCKERMAN, H. W. / CAHILL, V. R. / PLIMPTON, R. F. et al. | 1978
- 292
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EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTSWILLIAMS, S. K. / OBLINGER, J. L. / WEST, R. L. et al. | 1978
- 297
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EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEFGOKALP, HUSNU Y. / OCKERMAN, HERBERT W. / PLIMPTON, RODNEY F. / PARRETT, NED A. / CAHILL, VERN R. et al. | 1978
- 301
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PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUEBOUTON, P. E. / HARRIS, P. V. / MACFARLANE, J. J. / O'SHEA, J. M. / SMITH, M. B. et al. | 1978
- 304
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INVESTIGATIONS OF A RAPID METHOD FOR MEAT TENDERNESS EVALUATION USING MICROWAVE COOKERYHOSTETLER, R. L. / DUTSON, T. R. et al. | 1978
- 307
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UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMIJOSEPH, A. L. / BERRY, B. W. / CROSS, H. R. / MAGA, J. A. et al. | 1978
- 312
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INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGESWHITING, R. C. / RICHARDS, J. F. et al. | 1978
- 315
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AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF‐SOY BLENDSBELL, W.N. / SHELEF, L.A. et al. | 1978
- 319
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FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVORPRICE, L. G. / GREENE, B. E. et al. | 1978
- 323
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EFFECT OF BIRD TYPE, GROWERS AND SEASON ON THE INCIDENCE OF SALMONELLAE IN TURKEYSMcBRIDE, G. B. / BROWN, B. / SKURA, B. J. et al. | 1978
- 327
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MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAMSIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. et al. | 1978
- 331
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MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAMSIEGEL, D. G. / THENO, D. M. / SCHMIDT, G. R. / NORTON, H. W. et al. | 1978
- 334
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EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYSREDDY, K. V. / KRAFT, A. A. / HASIAK, R. J. / MARION, W. W. / HOTCHKISS, D. K. et al. | 1978
- 337
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EFFECT OF ICED STORAGE ON FREE FATTY ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLEDENG, J. C. et al. | 1978
- 341
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STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTSKREISMAN, L. N. / LABUZA, T. P. et al. | 1978
- 345
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EFFECTS OF SODIUM BICARBONATE BLANCH ON THE RETENTION OF MICRONUTRIENTS IN SOY BEVERAGEBANKHEAD, R. R. / WEINGARTNER, K. E. / KUNTZ, D. A. / ERDMAN, J. W. JR. et al. | 1978
- 349
-
SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITIONJOHNSON, K. W. / SNYDER, H. E. et al. | 1978
- 354
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REMOVAL OF OLIGOSACCHARIDES FROM SOYBEAN WATER EXTRACTS BY ULTRAFILTRATIONOMOSAIYE, O. / CHERYAN, M. / MATTHEWS, M. E. et al. | 1978
- 361
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OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMSLAWHON, J. T. / HENSLEY, D. W. / MULSOW, D. / MATTIL, K. F. et al. | 1978
- 365
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COMPUTER CALCULATION OF THERMAL PROCESSESTUNG, M. A. / GARLAND, T. D. et al. | 1978
- 370
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QUALITY AND COMPOSITIONAL CHARACTERISTICS OF STABILIZED, UNSTABILIZED, AND IMITATION PEANUT BUTTERMcWATTERS, KAY H. / YOUNG, CLYDE T. et al. | 1978
- 375
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DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKESSHAFER, MELISSA A. M. / ZABIK, MARY E. et al. | 1978
- 380
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MEASUREMENT OF THE THERMO‐PHYSICAL PROPERTIES OF COMMON COOKIE DOUGHKULACKI, F. A. / KENNEDY, S. C. et al. | 1978
- 385
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ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORSPAYNE, R. EDWARD / HILL, C. G. JR. / AMUNDSON, C. H. et al. | 1978
- 390
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APPARATUS FOR STUDYING FOULING OF HEATED SURFACES BY BIOLOGICAL FLUIDSLING, A. C. / LUND, D. B. et al. | 1978
- 394
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KERNEL HARDNESS OF WILD RICE AS AFFECTED BY DRYING AIR TEMPERATURE AND MOISTURE GRADIENTWIRAKARTAKUSUMAH, M. A. / LUND, D. B. et al. | 1978
- 397
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PRODUCTION OF k‐CASEIN CONCENTRATE FROM COMMERCIAL CASEINGIRDHAR, BHUPINDER K. / HANSEN, POUL M. T. et al. | 1978
- 401
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EVALUATION OF BIRD CHILLER WATER FOR RECYCLING IN GIBLET FLUMESLILLARD, H. S. et al. | 1978
- 404
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REDUCTION IN CHEMICAL OXYGEN DEMAND OF OZONATED SUGAR SOLUTIONS BY CHARCOALWALTER, R.H. / SHERMAN, R.M. et al. | 1978
- 407
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PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATESWALTER, W. M. JR. / PURCELL, A. E. / HOOVER, M. W. / WHITE, A. G. et al. | 1978
- 411
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FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATIONKONSTANCE, R. P. / SULLIVAN, J. F. / TALLEY, F. B. / CALHOUN, M. J. / CRAIG, J. C. JR. et al. | 1978
- 415
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EVALUATION OF FACTORS INFLUENCING VARIABILITY OF ACIDIFIED CANNED PIMIENTOSFLORA, L. F. / HEATON, E. K. / SHEWFELT, A. L. et al. | 1978
- 420
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FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILSROBERTSON, J. A. / MORRISON, W. H. III / YON, B. G. L / SHAW, R. L. et al. | 1978
- 424
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USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFINGMONSAN, P. / DUTEURTRE, B. / MOLL, M. / DURAND, G. et al. | 1978
- 428
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ORANGE JUICE COLOR MEASUREMENT USING GENERAL PURPOSE TRISTIMULUS COLORIMETERSEAGERMAN, BRADLEY A. et al. | 1978
- 431
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THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENTLUH, B S. / KARBASSI, MAHMOUD / SCHWEIGERT, B S. et al. | 1978
- 435
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ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTSSHEWFELT, R. L. / AHMED, E. M. et al. | 1978
- 439
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SAFETY OF HOME CANNING PROCEDURES FOR LOW‐ACID FOODSWALSH, B. H. / BATES, R. P. et al. | 1978
- 444
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REMOVAL OF CARBOFURAN RESIDUES FROM STRAWBERRIES BY VARIOUS WASHES AND JAM PRODUCTIONARCHER, T. E. / STOKES, J. D. et al. | 1978
- 446
-
COMPARISON OF POTENTIAL PATULIN HAZARD IN HOME‐MADE AND COMMERCIAL APPLE PRODUCTSLINDROTH, SEPPO / NISKANEN, AIMO et al. | 1978
- 449
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ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCEUPSHAW, S. C. / LOPEZ, A. / WILLIAMS, H. L. et al. | 1978
- 453
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FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMSAVENS, JOHN S. / PODUSKA, PAUL J. / SCHMIDT, F. PIERCE / JANSEN, G. RICHARD / HARPER, JUDSON M. et al. | 1978
- 457
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ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATIONDENG, J. C. / WATSON, M. / BATES, R. P. / SCHROEDER, E. et al. | 1978
- 461
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MOLECULAR CHANGES IN THE SALT‐SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLECHENG, CHIN‐SHENG / PARRISH, F. C. JR. et al. | 1978
- 464
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RELATIONSHIP OF HYDROXYPROLINE SOLUBILIZED TO TENDERNESS OF BOVINE MUSCLEWILLIAMS, JULIA RISTER / HARRISON, DOROTHY L. et al. | 1978
- 468
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A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLEEAGERMAN, B. A. / CLYDESDALE, F. M. / FRANCIS, F. J. et al. | 1978
- 470
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GROWTH AND SURVIVAL OF Clostridium perfringens DURING CONSTANTLY RISING TEMPERATURESWILLARDSEN, R.R. / BUSTA, F. F. / ALLEN, C. E. / SMITH, L. B. et al. | 1978
- 476
-
DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEFHAYDEN, A. R. et al. | 1978
- 479
-
EFFECTS OF FROZEN STORAGE AND DRY‐CURING ON HAM TRIGLYCERIDE FATTY ACIDSKINGSLEY, GUY R. / GRAHAM, PAUL P. / YOUNG, R. W. et al. | 1978
- 483
-
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATETHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 488
-
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLETHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 493
-
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURE OF BINDING JUNCTIONS IN SECTIONED AND FORMED HAMSTHENO, D. M. / SIEGEL, D. G. / SCHMIDT, G. R. et al. | 1978
- 499
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NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN EPARMER, E. L. / SURAK, J. G. / KNAPP, F. W. et al. | 1978
- 502
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EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATPBOWLING, R. A. / SMITH, G. C. / DUTSON, T. R. / CARPENTER, Z. L. et al. | 1978
- 508
-
DIFFERENCE IN Z‐LINE REMOVAL BETWEEN NORMAL AND PSE PORCINE MYOFIBRILSKANG, C. G. / MUGURUMA, M. / FUKAZAWA, T. / ITO, T. et al. | 1978
- 515
-
EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEATRAO, CH. S. / DAY, E.J. / CHEN, T.C. et al. | 1978
- 517
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CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONSSCHEFFELDT, P. / HRAZDINA, G. et al. | 1978
- 521
-
THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6BIBEAU, THOMAS C. / CLYDESDALE, F. M. et al. | 1978
- 524
-
CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): EFFECT OF ASCORBIC ACID AND COPPER IN A β‐CAROTENE‐LINOLEIC ACID SOLID MODELKANNER, JOSEPH / BUDOWSKI, PIERRE et al. | 1978
- 527
-
CHANGES IN SOLUBLE AND BOUND PEROXIDASES DURING LOW‐TEMPERATURE STORAGE OF GREEN BEANSGKINIS, ASTERIOS M. / FENNEMA, OWEN R. et al. | 1978
- 532
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ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERSMATTHEWS, R. F. / HALL, J. W. et al. | 1978
- 535
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INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATIONBUCKHOLZ, LAWRENCE L. JR. / DAUN, HENRYK et al. | 1978
- 540
-
PHYTATE PHOSPHORUS AND MINERAL CHANGES DURING GERMINATION AND COOKING OF BLACK GRAM (Phaseolus mungo) SEEDSREDDY, N. R. / BALAKRISHNAN, C. V. / SALUNKHE, D. K. et al. | 1978
- 544
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ALFALFA PROTEIN FRACTIONATION BY ULTRAFILTRATIONEAKIN, D. E. / SINGH, R. PAUL / KOHLER, G. O. / KNUCKLES, BENNY et al. | 1978
- 548
-
NONSPECIFIC STAINING OF A Lactobacillus BY Salmonella FLUORESCENT ANTIBODIESTHARRINGTON, G. JR. / ASHTON, D.H. / HATFIELD, J.R. / FRY, F.H. et al. | 1978
- 553
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WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMROKAMURA, T. / STEINBERG, M. P. / TOJO, M. / NELSON, A. I. et al. | 1978
- 556
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PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANSHAMMERSCHMIDT, PATRICIA A. / PRATT, DAN E. et al. | 1978
- 560
-
APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANSTIMBIE, D. J. / SECHRIST, L. / KEENEY, P. G. et al. | 1978
- 563
-
DISTRIBUTION OF BEAN AND WHEAT INOSITOL PHOSPHATE ESTERS DURING AUTOLYSIS AND GERMINATIONFERREL, ROBERT E. et al. | 1978
- 566
-
HYDROLYSIS OF LACTOSE IN ACID WHEY USING β‐GALACTOSIDASE ADSORBED TO A PHENOL FORMALDEHYDE RESINOKOS, MARTIN R. / GRULKE, ERIC A. / SYVERSON, ALDRICH et al. | 1978
- 572
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EFFECT OF CHEMICAL COMPOSITION ON COMPRESSIVE MECHANICAL PROPERTIES OF LOW ESTER PECTIN GELSKIM, W. J. / RAO, V. N. M. / SMIT, C. J. B. et al. | 1978
- 576
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EFFECT OF SELECTED PESTICIDES ON GROWTH AND CITRININ PRODUCTcitrinum, Penicillium / DRAUGHON, FRANCES A. / AYRES, JOHN C. et al. | 1978
- 579
-
FREE AMINO ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENINGWEAVER, J. C. / KROGER, MANFRED / THOMPSON, M. P. et al. | 1978
- 584
-
PURIFICATION AND PHYSICOCHEMICAL PROPERTIES OF β‐GALACTOSIDASE FROM Kluyveromyces fragilisMAHONEY, R. R. / WHITAKER, J. R. et al. | 1978
- 592
-
ISOLATION OF MYELIN FIGURES AND LOW‐DENSITY LIPOPROTEINS FROM EGG YOLK GRANULESGARLAND, T. D. / POWRIE, W. D. et al. | 1978
- 598
-
BLOOD SERUM FATTY ACID PATTERNS OF ADOLESCENT BOYS AS INFLUENCED BY SOURCE OF DIETARY FAT: CORN OIL/BUTTER OIL, SAFFLOWER OIL/BEEF TALLOWKIES, CONSTANCE / LIN, LI‐SHINE / FOX, HAZEL M. / KORSLUND, MARY et al. | 1978
- 603
-
POLYPHENOL OXIDASE OF d'ANJOU PEARS (Pyrus communis L.)HALIM, D. H. / MONTGOMERY, M. W. et al. | 1978
- 606
-
SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENTVIOLLAZ, PACUAL / CHIRIFE, JORGE / IGLESIAS, HÉCTOR A. et al. | 1978
- 609
-
OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEMDENNISON, D.B. / KIRK, J.R. et al. | 1978
- 613
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HEAT‐INDUCED GELATION OF PEANUT PROTEIN/WHEY PROTEIN BLENDSSCHMIDT, R. H. / ILLINGWORTH, B. L. / AHMED, E. M. et al. | 1978
- 616
-
REVRSIBILITY OF NEPHROCYTOMEGALY CAUSED IN RATS BY LYSINOALANINE [Ne‐(DL‐2‐AMINO‐2‐CARBOXYETHYL)‐L‐LYSINE]STRUTHERS, BARBARA J. / HOPKINS, DANIEL T. / DAHLGREN, ROBERT R. et al. | 1978
- 619
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INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINSFINLEY, J. W. / SNOW, J. T. / JOHNSTON, P. H. / FRIEDMAN, M. et al. | 1978
- 622
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HEAT INACTIVATION OF BOTULINUM TOXIN TYPE A IN SOME CONVENIENCE FOODS AFTER FROZEN STORAGEWOOLFORD, A.L. / SCHANTZ, E. J. / WOODBURN, M. J. et al. | 1978
- 625
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MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURDTSINTSADZE, TENGIZ D. / LEE, CHERL‐HO / RHA, CHOKYUN et al. | 1978
- 631
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KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACIDHAMM, D. J. / LUND, D. B. et al. | 1978
- 634
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EFFECT OF PLANT FIBER ON LIPASE, TRYPSIN AND CHYMOTRYPSIN ACTIVITYSCHNEEMAN, BARBARA OLDS et al. | 1978
- 636
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PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEFMILLER, G. J. / KRUGGEL, W. G. / FIELD, R. A. et al. | 1978
- 638
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SEPARATION OF WATER‐SOLUBLE REACTION PRODUCTS OF NITRITE IN CURED MEATSEBRANEK, J. G. / CASSENS, R. G. / GREASER, M. L. / HOEKSTRA, W. G. / SUGIYAMA, H. et al. | 1978
- 639
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VOLATILE CONSTITUENTS OF JACK FRUIT (Arthocarpus heterophyllus)SWORDS, G. / BOBBIO, P. A. / HUNTER, G. L. K. et al. | 1978
- 641
-
A RAPID METHOD FOR ESTIMATING ETHANOL IN CANNED SALMONCROSGROVE, DONALD M. et al. | 1978
- 642
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NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODSRHAM, O. de / KRUSEMAN, J. / HIDALGO, J. et al. | 1978
- 644
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EFFECTS OF PEELING METHODS ON THE NUTRITIVE CONTENT OF WHOLE CANNED CHICO III TOMATOESSALDANA, GUADALUPE / STEPHENS, THOMAS S. / MEYER, ROBERT / LIME, BRUCE J. et al. | 1978
- 646
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ISOENZYMES OF POLYPHENOL OXIDASE FROM HIGH L‐DOPA CONTAINING VELVET BEANZENIN, C. T. / PARK, Y. K. et al. | 1978
- 648
-
OPTIMAL MODES OF OPERATION FOR MICROWAVE FREEZE DRYING OF FOODANG, T. K. / FORD, J. D. / PEI, D. C. T. et al. | 1978
- 650
-
EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEMDRYDEN, M. J. / SATTERLEE, L. D. et al. | 1978
- 652
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ON THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND FALLING NUMBER IN WHEATMATHEWSON, PAUL R. / POMERANZ, Y. et al. | 1978
- 654
-
METHYLXANTHINE INHIBITION OF AFLATOXIN PRODUCTIONBUCHANAN, R. L. / FLETCHER, A. M. et al. | 1978
- 656
-
MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEEDCUNNINGHAM, S. D. / CATER, C. M. / MATTIL, K. F. et al. | 1978
- 658
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AN APPARATUS FOR COLLECTING VOLATILES AND MAINTAINING A CONSTANT OXYGEN CONCENTRATIONKENTSTUTZ, H. / SILVERMAN, GERALD J. / M.SPIRA, WILLIAM / LEVIN, ROBERTE. et al. | 1978
- 660
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A GENERAL LETHAL‐RATE PAPER FOR THE GRAPHICAL CALCULATION OF PROCESSING TIMESLEONHARDT, GUSTAVO FERREIRA et al. | 1978