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F. E. Deatherage

Ohio State University

24

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818

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CHANGES IN HVDRATION AND CHARGES OF MUFCLE PROTEINS, DURING FREEZE-DEHYDRATION OF MEATa

1960 Journal of Food Science
- Reiner Hamm
- F. E. Deatherage
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Citations (15)
Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

1960 Journal of Animal Science
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CHANGES IN HYDRATION, SOLUBILITY AND CHARGES OF MUSCLE PROTEINS DURING HEATING OF MEAT

1960 Journal of Food Science
- Reiner Hamm
- F. E. Deatherage
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Citations (204)
INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINSa

1960 Journal of Food Science
- F. E. Deatherage
- Reiner Hamm
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Citations (41)
ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROAST

1959 Journal of Food Science
- C. Lentner
- F. E. Deatherage
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Citations (18)
Water Content of Meats, Determination of Water-Holding Capacity of Fresh Meats

1958 Journal of Agricultural and Food Chemistry
- Eugen Wierbicki
- F. E. Deatherage
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Citations (199)
Bruised Tissue III. Some Factors Affecting Experimental Bruises

1957 Journal of Animal Science
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A chromatographic study of some of the compounds in roasted coffee.

1957 Journal of Food Science
- Robert L. Clements
- F. E. Deatherage
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Citations (13)
A study of the volatile compounds produced by the autoxidation of methyl oleate, oleic acid, and cis-9-octadecene

1956 Journal of the American Oil Chemists' Society
- C. W. Fritsch
- F. E. Deatherage
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Citations (28)
Effect of diethylstilbestrol implantation on carcass composition, and the weight of certain endocrine glands of steers and bulls.

1956 Journal of Animal Science
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Citations (26)