Selected parameters that affect crude toxin production in both primary culture (growing cell culture) and resting culture were examined during efforts to produce sufficient crude toxin for purification. The parameters ...

The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of hali ...

The use of gas chromatography for the separation, comparison, and subsequent identification of flavor volatiles from food products has proven highly successful in recent years. The development of various techniques fo ...

The lipid composition of swine is characteristic of the species and is also a reflection of their dietary history. Other investigators have established that the physical properties and composition of swine depot fat m ...

The aflatoxins, carcinogenic and toxic mold metabolites of Aspergillus flavus, were isolated and determined in cottonseed meal and other feedstuffs. This new quantitative method uses an acetone soxhlet extraction to ...

Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still elimin ...

A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identificatio ...