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IBERT, E. R., F.L. FISHER, J.F. FUDGE. 1957. PLANT NUTRITION EFFECTS, PARTIAL FRACTIONATION WATER-SOLUBLE NITROGEN FROM COASTAL BERMUDA GRASS GROWNING UNDER VARIOUS SOIL NITROGEN LEVELS. Journal of Agricultural and Food Chemistry 5:506.


IBRAHIM, F. B., J.C. CAVAGNOL. 1966. ULTRAVIOLET SPECTROPHOTOMETRIC METHOD FOR FENTHION. Journal of Agricultural and Food Chemistry 14:369.


Ibrahim,.A., I.C. Mac.Rae. 1991. Incidence of Aeromonas and Listeria spp. in red meat and milk samples in Brisbane, Australia. International Journal of Food Microbiology 12(2/3):263-269.


Ibarbia, E.A.,V.N. Lambeth. 1969, Autumn. Incorporating TMV resistance into tomato hybrids. HortScience 4(3):209-210.


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A total of 150 samples, 50 each of beef, lamb and pork from 10 local retail stores in the Brisbane metropolitan area and 50 pasteurized and 150 raw bovine bulk milk tank samples obtained from Queensland United Foods (QUF), were examined for the presence of Yersinia spp. over 1 yr.


ICE, C. H., S.H. WENDER. 1952. ABSORPTION CHROMATOGRAPHY OF FLAVONOID COMPOUNDS. ANALYTICAL CHEMISTRY 3:1616.


Ice, R.M., K. Longree, F. Fenton, K.W. Harris. 1952. Effect of holding on bacterial count and palatability of meat loaves. Before and after freezing and after reheating. Journal American Dietetic Association 28:325.
Meat loaves containing ground beef and pork were frozen and reheated and evaluated for palatability and molds, coliform organisms, and total counts. KEYWORDS:oxygen consumption (Beckman polarographic oxygen analyzer); metmyoglobin (Bausch and Lomb Spectronic 505 Spectrophotometer); reducing activity; lipid oxidation (malonaldehyde test); antiboiotic treatments (chlorotetracycline, oxytetracycline); papain treatment


Ide, Bertha. 1943. Current Comment:“Health for Victory” in Norfolk. Journal of the American Dietetic Association 19(8):584.


Idouraine, A., A.M. Tinsley, C.W. Weber. 1989. Nutritional quality and sensory acceptability of akara prepared from germinated Tepary Beans. Journal of Food Science 54:114.


IFT. 1964. Sensory testing guide for panel evaluation of foods and beverages. Committee on Sensory Evaluation, Inst. of Food Technologists. Food Technology 18(8):1135.


Igbinedion, J.E., V.R. Cahill, H.W. Ockerman, N.A. Parrett, B.D. Vanstavern. 1983. Effects of packaging method, display light and storage time on the microbial growth and rancidity of fresh pork. Journal of Food Science 48(3):848-852.


Igeasias, H.A., J. Chirife. 1976. Prediction of the effect of temperaqture on water sorption isotherms of food material. Journal of Food Technology 11:109.
KEYWORDS:chicken, corn, fish protein concentrate, laurel, nutmeg, paranut, thyme, wheat flour, water sorption isotherm, storage temperature


Iglesias, H.A., J. Chirife, J.L. Lombardi. 1975. Water sorption isotherms in sugar beet root. Journal Food Technology 10:299-308.
This analyzed and determined the sorption isotherms of raw sugar beet root and its water insoluble components, at various temperatures.


Iglesias, H.A., J. Chirife, J.L. Lombardi. 1975. An equation for correlating equilibrium moisture content in foods. Journal of Food Technology 10:289.
KEYWORDS:equilibrium moisture, apple, bean, beef, cabbage, carrot, cellulose, cod, corn, champignon, chicken, whole egg, egg, albumin, fish protein concentrate, gelatin, green pea, pea, maltose, orgeat, potato, pork, rice, salmin, salmon, serum, albumin, horse, sorghum, soybean, spinach, sucrose, sugar beet, root, walnut, nut kernels shelled, wheat, wheat flour, halsey's equation, water activity, moisture, water sorption isotherm


Ignacio, Cynthia C., B.O. Juliano. 1968Jan. Physicochemical Properties Of Brown Rice From Oryza Species And Hybrids. Journal of Agricultural and Food Chemistry 16(1):125-127.


Ignatova, S.I.1991. Some aspects of breeding tomato for greenhouse conditions. Monogr Theor Appl Genet. (14):207-211.


IJICHI, K., O.A. HAMMERLE, H. LINEWEAVER, L. KLINE. 1964. EFFECTS OF ULTRAVIOLET IRRADIATION OF EGG LIQUIDS ON SALMONELLA DESTRUCTION AND PERFORMANCE QUALITY WITH EMPHASIS ON EGG WHITE. Food Technology 18(10):124(1628).
KEYWORDS:SALMONELLA TYPHIMURIUM, EGG WHITE, SALMONELLA SENFTENBERG, TRYPTICASE SOY BROTH, SELENITE BRILLANT-GREEN BROTH, ANGEL CAKE, MERINGUE, FOAMING AGENT, SPECIFIC VOLUME, SCRAMBLED EGG, FOAM STABILITY, SENSORY EVALUATION, ULTRAVIOLET IRRADIATION, CAKE FLAVOR


IJICHI, K., H.H. PALMER, H. LINEWEAVER. 1970. FROZEN WHOLE EGGS FOR SCRAMBLING. JOURNAL OF FOOD SCIENCE 35:695.


Ikeda, R. M., L.A. Rolle, S.H. Vannier, W.L. Stanley. 1962. Lemon Oil Composition, Isolation And Identification Of Aldehydes In Cold-Pressed Lemon Oil. Journal Agricultural And Food Chemistry 10:98.


Ikeda, R. M., E.M. Spitler. 1964. Composition Of Citrus Oils. Isolation, Identification, And Gas Chromatographic Estimation Of Some Esters And Alcohols Of Lemon Oil. Journal Agricultural And Food Chemistry 12:114.


IKEDA, R. M., W.L. STANLEY, L.A. ROLLE. 1962. MONOTERPENE HYDROCARBON COMPOSITION OF CITRUS OILS. JOURNAL OF FOOD SCIENCE 27:593.


IKEDA, R. M., W.L. STANLEY, S.H. VANNIER, E.M. SPITLER. 1962. THE MONOTERPENE HYDROCARBON COMPOSITION OF SOME ESSENTIAL OILS. Journal of Food Science 27:455.


IKEDA, R. M., A.D. WEBB, R.E. KEPNER. 1956. WINE CONSTITUENTS, COMPARATIVE ANALYSIS OF FUSEL OILS FROM THOMPSON SEEDLESS, EMPEROR, AND MUSCAT OF ALEXANDRIA WINES. Journal of Agricultural and Food Chemistry 4:355.


IKEMIYA, M., H.J. DEOBALD. 1966. NEW CHARACTERISTIC ALPHA-AMYLASE IN SWEET POTATOES. Journal of Agricultural and Food Chemistry 14:237.


Ilany-Feigenbaum, J. 1966. Complexes Of Dye And Soy Protein As Substrate For Proteolytic Enzymes, And Simple Colorimetric Determination Of Their Activity. Journal Of Food Science 31:29.


ILANY-FEIGENBAUM, J. 1965. THE PROTEOLYTIC ENZYMES OF JAPANESE KOJI AND TAKA-DIASTASE. FOOD RESEARCH 30:148.
KEYWORDS:FERMENTED RICE, KOJI, PROTEOLYTIC ACTIVITY, ASPERGILLUS ORYZAE, MISO, TAKADIASTASE


ILFELD, R. M. 1951. DETERMINATION OF MOISTURE IN GASES BY AUTOMATIC DEW POINT EQUIPMENT. ANALYTICAL CHEMISTRY 23:1086.


Ijichi, K., O.A. Hammerle, H. Lineweaver, L. Kline. 1964. Effects Of Ultraviolet Irradiation Of Egg Liquids On Salmonella Destruction And Performance Quality With Emphasis On Egg White. Food Technology 18(10):124(1628).
KEYWORDS:Salmonella Typhimurium, Egg White, Salmonella Senftenberg, Trypticase Soy Broth, Selenite Brillant-Green Broth, Angel Cake, Meringue, Foaming Agent, Specific Volume, Scrambled Egg, Foam Stability, Sensory Evaluation, Ultraviolet Irradiation, Cake Flavor


Ijichi, K., H.H. Palmer, H. Lineweaver. 1970. Frozen whole egg for scrambling. Journal of Food Science 35:695.


Ikbal, 'Ali Shah Sirdar. 1930. Eastward to Persia. London:Wright and Brown. 292pp.


Ikeda, A., Y. Tanimura, K. Esaki, Y. Kawaai, S. Nakayama. 1992. Lighting design of plant cultivation system using fluorescent lamps. Acta Horticulturae 319:463-468.


Ikeda, J.P., D.R. Ceja, R.S. Glass, J.O. Hardwood, K.A. Lucke, J.M. Sutherlin. 1991July/August. Food habits of the Hmong living in Central California. Journal of Nutrition Education 23(4):168-174.


Ikeda J.P., S. Murphy, C. Lamp. 1998. Dietary Quality of Native American Women in Rural California. Journal of the American Dietetic Association 98:312.


Ikeda, J.P., S. Chan, J.O. Hardwood, K.A. Lucke, J. Sutherlin. 1991. Nutrition education for the Hmong. Journal of Nutrition Education 23:196B.


Ikeda, J.P., D.R. Ceja, R.S. Glass, J.O. Hardwood, K.A. Lucke, J.M. Sutherlin. 1991. Food habits of the Hmong living in central California. Journal of Nutrition Education 23:168-175.


Ikeda, R. M.; Stanley, W. L.; Rolle, L. A. 1962. Monoterpene Hydrocarbon Composition Of Citrus Oils. Journal Of Food Science 27:593.


Ikeda, R. M., W.L. Stanley, S.H. Vannier, E.M. Spitler. 1962. The Monoterpene Hydrocarbon Composition Of Some Essential Oils. Journal Of Food Science 27:455.


Ikemiya, M., H.J. Deobald. 1966. New Characteristic Alpha-Amylase In Sweet Potatoes. Journal of Agricultural and Food Chemistry 14:237.


Ikenaga, T., S. Kikuta, M. Kistuki, M. Yamada, K. Nakashima. 1990. Production of steroid saponin in grafts:Solanum aculeatissimum and Lycopersicon esculentum. HortScience 25(12):1657-1658.


Iker, R., A.S. Szczesniak. 1990. Structural and chemical bases for texture of plant foodstuffs. Journal Texture Studies 21:1-36.


Ikins, W.G., J.I. Gray, A.K. Mandagere, A.M. Booren, A.M. Pearson, M.A. Stachiw. 1986. N-nitrosamine formation in fried bacon processed with liquid smoke preparations. Journal of Agricultural and Food Chemistry 34:980.


Ikwa-Smith, F. 1980. Current issues in Japanese archaeology. American Scientist 68:134.
KEYWORDS:japanese archaeology, Paleolithic period, hunter-gather, hunter-fisher, jomon diet, walnut, chestnut, horse chestnut, acorn, blackberry, aquatic plant, elderberry


Ikeuchi, Y., T. Ito, T. Fukazawa. 1980. Changes of regulatory activity of tropomjyosin and troponin on acto-heavy-meromyosin atpase during postmortem storage of muscle. Journal of Food Science 45:13.
KEYWORDS:rabbit, longissimus, myosin, myofibrillar protein, sodium pentobarbital, tubocurarine chloride, adenosine triphosphatase, tropomyosin, meromyosin, troponin, actin


Ikins, W.G., J.I. Gray, A.K. Mandagere, A.M. Booren, A.M. Pearson, M.A. Stachiw. 1986. N-Nitrosamine formation in fried bacon processed with liquid smoke preparations. Journal of Agricultural and Food Chemistry 34(6):980-985.


Ikwa-Smith, F. 1980. Current issues in Japanese archaeology. American Scientist 68:134.
KEYWORDS:Japanese archaeology, Paleolithic period, hunter-gather, hunter-fisher, jomon diet, walnut, chestnut, horse chestnut, acorn, blackberry, aquatic plant, elderberry


Ilany-Feigenbaum, J. 1965. The Proteolytic Enzymes Of Japanese Koji And Taka-Diastase. Food Research 30:148.
KEYWORDS:Fermented Rice, Koji, Proteolytic Activity, Aspergillus Oryzae, Miso, Takadiastase


Ilg, Frances L. 1948. The child's idea of what and how to eat. Journal of the American Dietetic Association 24(8):658-660.


IInyang, E.N., T.M. Butt, K.J. Doughty, A.D. Todd, S. Archer. 1999aug. the effects of isothiocyanates on the growth of the entomopathogenic fungus metarhizium anisopliae and its infection of the mustard beetle. Mycol Research 103 (pt.8):974-980.


Illral, J., M.V. Zaehringer. 1970. Property of wheat starch pastes containing components of cheddar cheese whey. Food Technology 24(7):31.


Iltis, H.H., D.A. Kolterman, B.F. Benz. 1986. Accurate documentation of germplasm:The lost Guatemalan teosintes (Zea, Gramineae). Economic Botany 40:69.


IIzumi, H., A.E. Watada. 1994. Calcium treatments affect storage quality of shredded carrots. Journal of Food Science 59(1):106.


Inaba, M., K. Chachin. 1988. Influence of and recovery from high-temperature stress on harvested mature green tomatoes. HortScience 23(1):190-192.


Inayatullah, Shaikh. 1942. Geographical Factors in Arabian Life and History. Kashmiri Bazar, Lahore:Sh. Muhammad Ashraf. 160pp.


INCHO, H.H., E.J. INCHO, N.W. MATTHEWS. 1953. INSECT-PROOFING PAPER, LABORATORY EVALUATION OF PYRETHRINS-PIPERONYL BUTOXIDE FORMULATIONS. Journal of Agricultural and Food Chemistry 1:1200.


Infield, Georgina. 1969. A Seasoning of Menus. International Publications Services. 160 pages.


INGALLS, R., W.D. BREWER, H.L. TOBEY, J. PLUMMER, B.B. BENNETT, P. PAUL. 1950. THE NUTRITIVE VALUE OF CANNED FOODS. IV. CHANGES IN THIAMINE CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNING. Food Technology 4:263.


INGALLS, R., W.D. BREWER, H.L. TOBEY, J. PLUMMER, B. BENNETT, M.A. OHLSON. 1950. THE NUTRITIVE VALUE OF CANNED FOODS. III. CHANGES IN RIBOFLAVIN CONTENT OF VEGETABLES DURING STORAGE PRIOR TO CANNING. Food Technology 4:258.


Ingalsbe, D.W., G.H. Carter, A.M. Neubert. 1965. Fruit Pigment Measurement, Anthocyanin Pigments As A Maturity Index For Processing Dark Sweet Cherries And Purple Plums. Journal of Agricultural and Food Chemistry 13:580.


Ingber, Dina. 1982September. The first supper. Science Digest 90(9):54.
Scientists are studying ancient garbage and fossil teeth to learn what prehistoric man ate-and thus how he lived.


INGALSBE, D. W., A.M. NEUBERT, G.H. CARTER. 1963. GRAPE PIGMENTS, CONCORD GRAPE PIGMENTS. Journal of Agricultural and Food Chemistry 11:263.


Ingersoll, B. 1912. Possiblity Of Kaffir Corn For Human Food. Journal Of Home Economics 4:145.
KEYWORDS:Kaffir Corn Meal, Protein, Flavor, Sorghum


INGHAM, J.M. 1970. ON MEXICAN FOLK MEDICINE. AMERICAN ANTHROPOLOGIST 72:76.
KEYWORDS:LATIN AMERICA, MEXICO, HOT AND COLD, TABOO


Ingle, T. R., R.L. Whistler. 1964. Action Of Chlorine On Semidry Starch. Cereal Chemistry 41:474.


Inglett, G.E. 1997. Flavor and texture characteristics of foods containing Z-trim corn and oat fibers as fat and flour replacers. Cereal Foods World 42:821.


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Inglett, G.E. 1974. Sweeteners in perspective. Cereal Science Today 19:258.
This article reviews the many carbohydrate and noncarbohydrate sweeteners used in foods. Structures, properties and sweetness are given.


Inglett, G.E., J.F. Cavins, W.F. Kwolek, J.F. Wall. 1969. Using a computer to optimize cereal-based food composition. Cereal Science Today 14:69.


Inglett, G.E., I. Krbechek, B. Dowling, R. Wagner. 1969. Dihydrochalcone sweetners--sensory and stability evaluation. Journal of Food Science 34:101.


Inglett, G. E., J.F. May. 1969. Serendipity Berries- Source Of A New Intense Sweetener. Journal Of Food Science 34:408.


Ingold, Tim. 1980. Hunters, Pastoralists and Ranchers:Reindeer Economics and their Transformation. Cambridge:Cambridge University Press.


INGOLS, R. S., H.W. HODGDEN, J.C. HILDEBRAND. 1954. TASTE AND ODOR. STUDY OF TASTES AND ODORS PRODUCED BY CHLORIDATION OF SIMPLE NITROGENOUS COMPOUNDS. Journal of Agricultural and Food Chemistry 2:1068.
KEYWORDS:TASTE, ODOR, PHENYLALANINE, ALANINE, ARGININE, PROLINE, CHLORINE DIOXIDE, HYPOCHLOROUS ACID, MONOCHLORAMINE, AMINO ACID


INGRAHAM, T. R., P. MARIER. 1965. ACTIVATION ENERGY CALCULATION FROM A LINEARLY-INCREASING-TEMPERATURE EXPERIMENT II. CANADIAN JOURNAL OF CHEMICAL ENGINEERING 43:354.


Ingram, M. 1949. Behavior Of Sulphur Dioxide In Concentrated Orange Juice. Food Research 14:54.


INGRAM, M. 1962. MICROBIOLOGICAL PRINCIPLES IN PREPACKAGING MEATS. JOURNAL OF APPLIED BACTERIOLOGY 25:259.
KEYWORDS:MEAT PACKAGING, MICROBIAL SPOILAGE, MEAT BACTERIA


INGRAM, M., J.M. BRYAN. 1950. THE ELECTROMETRIC ESTIMATION OF CHLORIDE IN MEAT. III. THE INFLUENCE OF HEATING IN THE PRESENCE OF NITRIC ACID ON THE COMBIANTION OF SILVER WITH MEAT PROTEIN. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1:144.


Ingram, M., K. Vas. 1950. Combination Of Sulphur Dioxide With Concentrated Orange Juice. I. Equilibrium States. Journal Of The Science Of Food And Agriculture 1:21.


Ingram, M., K. Vas. 1950. Combination Of Sulphur Dioxide With Concentrated Orange Juice. Ii. The Rate Of The Reaction. Journal Of The Science Of Food And Agriculture 1:63.


INGRAM, V. M. 1962. THE EVOLUTION OF A PROTEIN. FEDERATION PROCEEDINGS 21:1053.


Ingrams, W.H. 1936. A Report on the Social, Economic and Political Condition of the Hadhramaut. Colonial Office Report No. 123. London:H.M. Stationery Office. 177pp.


INKLAAR, P.A. 1967. INTERACTION BETWEEN POLYPHOSPHATES AND MEAT. JOURNAL OF FOOD SCIENCE 32:525.


INKLAAR, P. A., J. FORTUIN. 1969. DETERMINING THE EMULSIFYING AND EMULSION STABILIZING CAPACITY OF PROTEIN MEAT ADDITIVES. Food Technology 23:103.


INKLAAR, P. A., J. SANDIFORT. 1967. DETERMINATION OF CALCIUM AND MAGNESIUM IN MEAT. Journal of Food Science 32:622.


INSKO JR., W. M., M. LYONS. 1933. CALCIUM AND PHOSPORUS IN THE DEVELOPMENT OF THE TURKEY EMBRYO. JOURNAL OF NUTRITION 6:507.


Inst. for Central America & Panana. 1961. Table for Use in Latin America. I.S.U. Center for Agricultural and Economic Development. 1967. Alternatives for Balancing World Food Production Needs. I.S.U. Press, Ames, Iowa, pp. 273.


Insull, W. Jr., T. Oiso, K. Tsuchiya. 1968. Diet and nutritional status of Japanese. American Journal Clinical Nutrition 21:753-777.


INTERNATIONAL FEDERATION FOR DOCUMENTATION 1969. ABSTRACTING SERVICES. VOLUME 1. SCIENCE AND TECHNOLOGY. INTERNATIONAL FEDERATION FOR DOCUMENTATION, THE HAGUE, NETHERLANDS.
KEYWORDS:SCIENCE, TECHNOLOGY, MEDICINE, AGRICULTURE, ABSTRACTING SERVICE


International Food Policy Research Inst. 1977. Food Needs in Developing Countries, Projections to 1990.


Innes, Jocasta. 1971. The Pauper's Cookbook. Penguin, 239 pages.


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International Trade center, UNCTAD/GATT, Geneva, Switzerland. 1970. Markets for Spices in North America. Western Europe and Japan.


Ioannou, J., G. Chism, N.F. Haard. 1973. Molecular Species Of Phosphorylase In Postharvest Potato Tubers. Journal Of Food Science 38:1022.


Irala-Estevez, J. de, M. Groth, L. Johansson, U. Oltersdorf, R. Prattala, M.A. Martinez-Gonzalez. 2000September. A systematic review of socio-economic differences in food habits in Europe:consumption of fruits and vegetables. European Journal of Clinical Nutrition 54(9):706-714.


Iraqi, F., D. Robinson, E.J. Smith. 1995. A restriction enzyme map of the sex-linked late-feathering locus of chickens. Poultry Science 74:1515.


Ireson, M. G., M.S. Eheart. 1944. Ascorbic Acid Losses In Cooked Vegetables:Cooked Uncovered In A Large Amount Of Water And Covered In A Small Amount Of Water. Journal Of Home Economics 36:160.
KEYWORDS:Snap Bean Cooking, Snap Bean Cooking Time, Snap Bean Ascorbic Acid, Cabbage Cooking, Cabbage Cooking Time, Cabbage Ascorbic Acid, Potato Cooking, Potato Cooking Time, Potato Ascorbic Acid, Vegetable Cooking, Vegetable Cooking Time, Vegetable Ascorbic Acid


Irion, A.L. 1949. Retention and warming-up effects in paired associate learning. Journal Experimental Psychology 39:669.


Irion, A.L. 1950. The relationship between length of interval separating two learning tasks and performance on the second task. Journal of Experimental Psychology 40:613.


Irion, A.L. 1948. The relation of 'set' to retention. Psychol. Rev. 55:336.


Ishii, R. and M. O'Mahony. 1987. Defining a taste by a single standard:Aspects of salty and umami tastes. Journal of Food Science 52:1405.


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Irmiter, T.F., P.J. Aldrich, K. Funk. 1967. Rate of temperature rise, physical and chemical properties of ground beef cylinders fabricated from selected muscles of the round. 1. Effect of fat content. Food Technology 21:779.
KEYWORDS HEAT PENETRATION, BEEF FAT, INTERNAL TEMPERATURE


Iritani, W.M. 1991April. Advances in Potato Physiology from 1916-1991. American Potato Journal 68:231.


Iritani, W.M. 1981. Growth and preharvest stress and processing quality of potatoes. American Potato Journal 58:71.


Iritani, W.M., M.J. Powers, L. Hudson, L. Weller. 1977. Factors influencing time-to-breakdown (TTB) of cooked potato tissue. American Potato Journal 54:23.


Iritani, W.M. and L. Weller. 1973. The development of translucent end potatoes. American Potato Journal 50(7):223.


Iritani, W.M. and L. Weller. 1973. Differences in dry matter content of apical and basal portions of Russet Burbank potatoes. American Potato Journal 50:389.


Iritani, W.M., L.D. Weller. 1977. Changes in sucrose and reducing sugar contents of Kennebec and Russet Burbank tubers during growth and post harvest holding tempertures. American Potato Journal 54:395.


Iritani, W.M., L. Weller, T. S. Russel. 1973. Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes. American Potato Journal 50(1):24.


Iritani, W.M., L. Weller. 1978. Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes. American Potato Journal 55:239.


Iritani, W.M., L. D. Weller. 1977. Changes in sucrose and reducing sugar contents of Kennebec and Russet Burbank tubers during growth and post harvest holding temperatures. American Potato Journal 54:395.


Iritani, W.M., L.D. Weller. 1980Jan. Sugar Development in Potatoes. Cooperative Extension Bull. 0717. Washington St. Univ., Pullman, WA.


Iritani, W.M. 1981. Growth and preharvest stress and processing quality of potatoes. American Potato Journal 58:71.


Iritani, W.M., D.L. Weller. 1987. The influence of physiological age, stem number, and fertility on yield and grade of Russet Burbank potatoes. American Potato Journal 64:291.


Ironside, J.I.M., R.M. Love. 1958. Studies On Protein Denaturation In Frozen Fish. I. Biological Factors Influencing The Amounts Of Soluble And Insoluble Protein Present In The Muscle Of The North Sea Cod. Journal Of The Science Of Food And Agriculture 9:597.


Irvin, M., F. Beatty. 1942. Training in good food habits. Journal of the American Dietetic Association 18:236.


Irvine, F.R. 1952. Supplementary and emergency food plants of West Africa. Economic Botany 6:23.


Irvine, G.N., J.A. Anderson. 1953. Note on the lipoxidases of wheat during kernel growth and maturation. Cereal Chemistry 30:255.


Irvine, G. N., J.W. Bradley, G.C. Martin. 1961. A Farinograph Technique For Macaroni Dough. Cereal Chemistry 38:153.


IRVINE, J. E., R.H. FREYRE. 1959. SOURCE MATERIALS FOR ROTENONE, OCCURRENCE OF ROTENOIDS IN SOME SPECIES OF THE GENUS TEPHROSIA. Journal of Agricultural and Food Chemistry 7:106.


IRVING, G.W. JR. 1970. AGRICULTURAL PEST CONTROL AND THE ENVIRONMENT. SCIENCE 168:1419.
KEYWORDS:PEST MANAGEMENT, PESTICIDE, POLLUTION, INSECT STERILITY, HORMONE, INTEGRATED PEST MANAGEMENT


IRWIN, E.R., F.N. KELLER. 1969. A MEAL PATTERN SYSTEM COORDINATED FOR DIFFERENT INSTITUTIONS. HOSPITALS. JOURNAL OF THE AMERICAN HOSPITAL ASSOCIATION 43(NOVEMBER 1):104.
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IRWIN, M.H., H. STEENBOCK, A.R. KEMMERER. 1936. THE INFLUENCE OF VITAMINS A, B, OR D, ANEMIA OR FASTING UPON THE RATE OF FAT ABSORPTION IN THE RAT. JOURNAL OF NUTRITION 12:357.


IRWIN, M.H., H. STEENBOCK, V.M. TEMPLIN. 1936. A TECHNIC FOR DETERMINING THE RATE OF ABSORPTION OF FATS. JOURNAL OF NUTRITION 12:85.


IRWIN, M.H., J. WEBER, H. STEENBOCK. 1936. THE INFLUENCE OF CERTAIN HYDROTROPIC AND OTHER SUBSTANCES UPON FAT ABSORPTION. JOURNAL OF NUTRITION 12:365.


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Isaacks, R.E., D.G. Hazzard, J. Barth, J.P. Walker, J.H. Fooks, L.F. Edmondson. 1967. Nutritional Evaluation Of Milk Processed For Removal Of Cationic Radionuclides. Feeding Studies. Journal of Agricultural and Food Chemistry 15:300.


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Isao, Kumakura. 1989. Sen No Rikyu:Inquiries Into His Life and Tea.


Ischayek, Jennifer Ilana, Mark Kern. 2006. US Honeys varying in glucose and fructose content elict similar glycemic indexes. Journal of American Dietetic Association 106(8):1260.


Isenberg, I.H. 1956. Papermaking fibers. Economic Botany 10:176.


Ishaaya, I., Y. Birk. 1965. Soybean Saponins. IV. The Effect Of Proteins On The Inhibitory Activity Of Soybean Saponins On Certain Enzymes. Food Research 30:118.
KEYWORDS:Soybean, Saponin, Chymotrypsin, Trypsin, Papain, Casein, Soybean, Protein, Hemoglobin, Tribolium Castaneum, Gelatin


Isherwood, F.A. 1960. Some factors involved in the texture of plant tissues. IN"Texture in Foods." Soc. Chem. Ind. Monograph No. 7, pp. 135.


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Updated: Wednesday, May 23, 2012.