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Filtering by: Creator Lynch, James Edward Academic Affiliation Food Science and Technology

Influence of post-mortem aging upon some chemical characteristics of tropomyosin preparations from bovine skeletal muscle

Creator:

Dewey, James Edward

Resource Type:

Dissertation

Full Text:

AN ABSTRACT OF THE THESIS OF JAMES EDWARD DEWEY for the
Flavor chemistry of Swiss cheese

Creator:

Langler, James Edward

Abstract:

The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...

Resource Type:

Dissertation

Full Text:

s AN ABSTRACT OF THE THESIS OF JAMES EDWARD LANGLER for the
Factors influencing methyl ketone formation in milk fat

Creator:

Langler, James Edward

Abstract:

Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF James Edward Langler for the M