Use of antibiotics in the preservation of meats and other food products von DEATHERAGE, F E

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Hydrolysis of Proteins and Dipeptides by Ion-exchange Resin Catalysis von Whitaker, John R, Deatherage, F. E

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Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats von Wierbicki, Eugen, Deatherage, F. E

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Meat Assay, Hydroxyproline as an Index of Connective Tissue in Muscle von Wierbicki, Eugen, Deatherage, F. E

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The Use of an Ion Exchange Resin for the Hydrolysis of Casein and Coffee Proteins von Underwood, G. E., Deatherage, F. E.

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Behavior of Dowex-50 as an Aminopeptidase von Whitaker, John R, Deatherage, F. E

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Studies on the mechanism of protein hydrolysis by ion exchange resin catalysis von PAULSON, J C, DEATHERAGE, F E

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Measurement of beef tenderness and tenderization of beef by tenderay process von DEATHERAGE, F E, REIMAN, W

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The synthesis and autoxidation of 8,8,11,11‐tetradeutero‐cis‐9‐octadecene von Max, R. A., Deatherage, F. E.

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Effect of Diethylstilbestrol Implantation on Carcass Composition and the Weight of Certain Endocrine Glands of Steers and Bulls von Cahill, V. R, Kunkle, L. E, Klosterman, Earle W, Deatherage, F. E, Wierbicki, Eugen

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The use of antibiotics in meat processing von WEISER, H H, KUNKLE, L E, DEATHERAGE, F E

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An alkali rendering process for lard and other animal fats von Deatherage, F. E.

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Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion-Exchange Cellulose von FUJIMAKI, M., DEATHERAGE, F. E.

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The inhibition in beef of chlortetracycline-resistant bacteria by sub-bacteriostatic concentrations of the antibiotic von JAY, J M, WEISER, H H, DEATHERAGE, F E

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Studies on the mode of action of chlortetracycline in the preservation of beef von JAY, J M, WEISER, H H, DEATHERAGE, F E

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A study of the volatile compounds produced by the autoxidation of methyl oleate, oleic acid, and cis‐9‐octadecene von Fritsch, C. W., Deatherage, F. E.

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Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion‐Exchange Cellulosea,b von FUJIMAKI, M., DEATHERAGE, F. E.

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ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROAST von LENTNER, C., DEATHERAGE, F. E.

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INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINSa von DEATHERAGE, F. E., HAMM, REINER

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CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE‐DEHYDRATION OF MEATa von HAMM, REINER, DEATHERAGE, F. E.

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