Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Elizabeth M. Osman"'
Publikováno v:
Journal of the American Chemical Society. 73:2726-2729
Publikováno v:
Journal of Food Science. 24:595-604
Autor:
Elizabeth M. Osman, Maura L. Bean
Publikováno v:
Journal of Food Science. 24:665-671
Autor:
Gerda Mootse, Elizabeth M. Osman
Publikováno v:
Journal of Food Science. 23:554-564
Publikováno v:
Journal of Food Science. 52:1302-1304
A double direct shear device was developed to examine shear strength parameters of mealy and waxy potatoes. Cohesion and coefficients of friction were measured at peak and ultimate shear with two machine speeds. Coefficients of friction of potato typ
Publikováno v:
Journal of Food Science. 53:1423-1425
Four potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes sho
Autor:
Elizabeth M. Osman, Neal E. Artz
This chapter presents a few explanations for the origin of glucuronic acid in the body. A few of the mechanisms proposed for the formation of glucuronic acid in the body been proved invalid, and the existing data are conflicting. Much additional work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc1929901629e78b34bd7248f6a65e38
https://doi.org/10.1016/b978-1-4832-0041-5.50007-7
https://doi.org/10.1016/b978-1-4832-0041-5.50007-7
Autor:
Elizabeth M. Osman, Neal E. Artz
Publisher Summary No completely accurate and specific analytical method is available for the determination of glucuronic acid, and the development of such a method would be of tremendous value in studies of the chemistry and physiology of this compou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43c21fb0f7cd50eaa52b1b9be8bcc754
https://doi.org/10.1016/b978-1-4832-0041-5.50005-3
https://doi.org/10.1016/b978-1-4832-0041-5.50005-3