Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Margaret L. Anderson"'
4
Race, Class, and Gender: An Anthology
Autor: Mary Romero, Margaret L. Anderson, Patricia Hill Collins
Publikováno v: Teaching Sociology. 24:240
Included in RACE, CLASS, AND GENDER are 64 interdisciplinary readings. The authors provide very accessible articles that show how race, class, and gender shape people's experiences, and help students to see the issues in an analytic, as well as descr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb09f358a4e56e9781fdc78dd56808d1
https://doi.org/10.2307/1318821
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6
ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT ?29�C AFTER AGING IN ICE
Autor: Margaret L. Anderson, Elinor M. Ravesi
Publikováno v: Journal of Food Science. 35:199-206
SUMMARY Additional protein, inextractable with the usual technique, was extracted from cod muscle which had various free fatty acid contents and had been stored at −29°C after aging in ice. Ultracentrifugal patterns showed that the extracted prote
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7590d029b7b10539358560d79e056824
https://doi.org/10.1111/j.1365-2621.1970.tb12138.x
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7
ON THE NATURE OF THE ASSOCIATION OF PROTEIN IN FROZEN-STORED COD MUSCLE
Autor: Margaret L. Anderson, Elinor M. Ravesi
Publikováno v: Journal of Food Science. 35:551-558
SUMMARY Decrease in readily extractable protein IREPI paralleled by an increase in free fatty acid (FFA) occurred more rapidly in cod muscle during the first 8–10 wk of storage at – 12°C and -18°C than during subsequent storage. After 32 wk, FF
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1910d646fe84f4b7b7b0118d71a3bd57
https://doi.org/10.1111/j.1365-2621.1970.tb04807.x
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8
Reaction of Free Fatty Acids with Protein in Cod Muscle Frozen and Stored at −29 C after Aging in Ice
Autor: Elinor M. Ravesi, Margaret L. Anderson
Publikováno v: Journal of the Fisheries Research Board of Canada. 26:2727-2736
Freezing and holding cod muscle in the frozen state favored the association process that involves protein–free fatty acid (FFA) complex formation and begins during aging in ice. Changes in protein extractability, in ultracentrifugal patterns of pro
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76ee80362e7c82ba32e0a9e054a31150
https://doi.org/10.1139/f69-264
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9
Reaction of Cod Actomyosin with Linoleic and Linolenic Acids
Autor: Frederick J. King, Maynard A. Steinberg, Margaret L. Anderson
Publikováno v: Journal of Food Science. 27:363-366
SUMMARY Small concentrations of linoleic and linolenic acids reduced the solubility of cod actomyosin rapidly. The extent of insolubilization depended on the structure of the fatty acid, on its concentration, and on the duration of storage of the fat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c9e7aae6a81e430a7c6ebbb3c9b80a24
https://doi.org/10.1111/j.1365-2621.1962.tb00107.x
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10
Relation between Protein Extractability and Free Fatty Acid Production in Cod Muscle Aged in Ice
Autor: Elinor M. Ravesi, Margaret L. Anderson
Publikováno v: Journal of the Fisheries Research Board of Canada. 25:2059-2069
Protein extractability decreased as free fatty acid (FFA) was produced in cod muscle aged in ice. The decrease was small compared with that occurring in frozen-stored muscle of similar FFA content. Prolonged extraction in neutral salt solution in the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46c404ffe881d11c64b3a96314fd3824
https://doi.org/10.1139/f68-183
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