Chapter PDF
Keywords
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
References
Allaway, W. H.: “The Effect of Soils and Fertilizers on Human and Animal Nutrition,” U.S. Department of Agriculture, Washington, D.C., Agriculture Information Bulletin No. 378 (1975).
Ammerman, C. B., and P. R. Henry: “Current Status of Selenium for Ruminants,” Feedstuffs, 25–26 (March 13, 1978).
Austic, R. E.: “Nutritional Interactions of Amino Acids,” Feed-stuffs, 22–23 (July 17, 1978).
Blair, R.: “Faba Beans: An Improved Crop for Animal Feeding,” Feedstuffs, 15–16 (July 18, 1977).
Blanchard, J., et al.: “Potential Feeding Value of Crop Residues in the United States, Feedstuffs, 22 (August 15, 1977).
Bowland, J. P.: “The Use of Rapeseed Meal in Pig and Poultry Rations,” in Feed Energy Sources for Livestock (H. Swan and D. Lewis, editors), Butterworths, London (1976).
Carew, L. B. Jr.: “Metabolizable Energy Determination,” Feedstuffs, 22, 31 (May 15, 1978).
Cline, A. L.: “Statistical Evaluation of Feed Uniformity,” Feedstuffs, 39, 41 (June 26, 1978).
Cline, T. R.: “Protein Quality and Amino Acid Balance,” Feedstuffs, (July 24, 1978).
Conrad, H. R., and J. A. Rogers: “Dried Grains for Dairy Cattle,” paper presented at Brewers Feed Conference, St. Louis, Missouri (November 15, 1977).
Cook, L. J., et al.: “Production of Polyunsaturated Ruminant Body Fats,” Nature, 228 178 (1970).
Coppock, C. E., and J. J. Fettman: “Chloride as a Required Nutrient for Lactating Dairy Cows,” Feedstuffs, 19, 21–22, 48 (February 20, 1978).
Davis, G. K.: “Magnesium in Animal Nutrition,” Feedstuffs, 35–36 (June 27, 1977).
Davulis, J. P., and G. E. Frick: “Potential for Energy Conservation in Feeding Livestock and Poultry in the United States,” University of New Hampshire, Durham, New Hampshire (1977).
El Boushy, A. R., and R. W. A. Vink: ‘The Value of Dried Poultry Waste as a Feedstuff in Broiler Diets,” Feedstuffs 24, 26 (December 12, 1977).
Eng, K. S.: “Protected Fat in Ruminant Diets,” Feedstuffs 18, 21–22 (November 14, 1977).
Ensminger, M. E.: “Swine Science,” 4th edition, Interstate, Danville, Illinois (1970).
Ensminger, M. E.: “Beef Cattle Science,” The Interstate, Danville, Illinois (1976).
Esmay, M. L.: “Principles of Animal Environment,” Avi, Westport, Connecticut (1978).
Forth, W., and W. Rummel: “Absorption of Iron and Chemically Related Metals in vitro and in vivo,” in Intestinal Absorption of Metal Ions, Trace Elements and Radionuclides (S. C. Skoryna, and D. Waldron-Edward, editors), Pergamon, New York (1971).
Forth, W., and W. Rummel: “Iron Absorption,” Physiology Review, 53, 724 (1973).
Froseth, J. A.: “Gestating Sows Do Well on High-alfalfa Trial Rations,” Feedstuffs, 12 (March 14, 1977).
Gillies, M. T.: “Animal Feeds from Waste Materials,” Noyes Data Corporation, Park Ridge, New Jersey (1978).
Goihl, J. H.: “Corn Quality and Swine Performance,” Feedstuffs 25 (August 14, 1978).
Gracey, J. F., and J. R. Todd: “Chronic Copper Poisoning in Sheep following the Use of Copper Sulfate as a Mollukicide,” British Veterinarian Journal, 116, 405–408 (1960).
Grandhi, G. H., et al.: “Rapeseed Meal May Boost Heavy Hogs’ Carcass Quality,” Feedstuffs, 12 (June 13, 1977).
Grieve D. G.: “Brewers Yeast Compared with Corn, Soybean Meal,” Beef Industry Research Report (1978).
Grumbles, L. H.: “Cage Layer Fatigue (Cage Paralysis),” Avian Diseases, 3, 122–125 (1969).
Grummer, R. H., et al.: “The Role of Manganese in Growth, Reproduction and Lactation of Swine,” J. of Animal Science, 9, 170–175 (1950).
Gutcho, M. H.: “Feeds for Livestock, Poultry and Pets,” Noyes Data Corporation, Park Ridge, N.J. (1973).
Halloran, H. R.: “Maintenance of Sodium and Chloride Balance,” Feedstuffs, 16 (July 3, 1978).
Haresign, W., and D. Lewis: “Recent Advances in Animal Nutrition,” Butterworth Group, Woburn, Massachusetts (1977).
Harms, R. H., Damron, B. L., and R. D. Miles: “Phosphorus and Laying Hen Nutrition,” Feedstuffs, 33–34 (June 27, 1977).
Harms, R. H.: “Brewers Dried Grains as an Ingredient in the Formulation of Feeds for Laying and Breeding Hens,” paper presented at Brewers Feed Conference, St. Louis, Missouri (November 15, 1977).
Harper, A. E.: “Amino Acid Imbalances, Toxicities, and Antagonisms,” Nutrition Review, 14, 225–227 (1956).
Harper, A. E., Benevenga, N. J., and R. M. Wohlheuter: “Effects of Ingestion of Disproportionate Amounts of Amino Acids,” Physiology Review, 50, 428–558 (1970).
Hartman, R. H., et al.: “Effect of High Dietary Manganese on Hemoglobin Formation,” Journal of Nutrition, 57, 429–439 (1955).
Hendrix, K. S., et al.: “Residue Feeds Can Supply Protein Required by Cows,” Feedstuffs, 14–15 (January 9, 1978).
Hoelscher, M. A.: “Value of Non-Protein Nitrogen in Beef Rations,” Feedstuffs, 26, 48 (February 20, 1978).
Hoelscher, M. A.: “Feeding Feedlot Waste to Cattle,” Feedstuffs, 27 (July 17, 1978).
Hoelscher, M. A.: “Molybdenum Toxicity and Copper Deficiency,” Feedstuffs, 40, 49 (September 25, 1978).
Hull, J. L.: “Cottonseed Meal Outperforms Urea in Straw Trials,” Feedstuffs, 48 (May 16, 1977).
Jimenez, A. A.: “Water: A Neglected Nutrient in Most Dairies,” Feedstuffs, 19 (February 27, 1978).
Kendall, J. D.: “Supplemental Vitamin E, Selenium Effects Studied,” Feedstuffs, 13–27 (June 20, 1977).
Kendall, J. D.: “Liquid Supplements,” Feedstuffs, 17–18 (September 5, 1977).
Kendall, J. D.: “Maintenance Needs Rise 1%for Each Degree Drop,” Feedstuffs, 13–14 (October 31, 1977).
Kershner, R., and V. Headley: “Adding Animal Fat to Pelleted Feeds,” Feedstuffs, 19–20 (July 27, 1968).
Kienholz, E. W.: “Why Water is So Important to Animals,” Feedstuffs, 17–18 (January 16, 1978).
Krautmann, B. A., and C. R. Zimmerman: “A New Look at the Vitamins in Layer Feeds,” Feedstuffs, 22–23 (August 21, 1978).
Layrisse, M., et al.: “Food Iron Absorption: A Comparison of Animal and Vegetable Foods,” Blood,33, 430 (1969).
Leidahl, R.: “Selenium Ups Hatchability-Cuts Gizzard Myopathy,” Feedstuffs, 10 (August 22, 1977).
Lincoln, E. P.: “Researchers Study Algae Production from Hog Waste,” Feedstuffs, 13, 26, (August 1, 1977).
Madsen, F. C., and C. B. Atwater: “Vitamin K Active Compounds Used in Feeds,” Feedstuffs, 24–25 (November 7, 1977).
Martinez-Torres, C., and M. Layrisse: “Iron Absorption from Veal Muscle”, American Journal of Clinical Nutrition, 24, 531 (1971).
Maynard, L. A., and J. K. Loosli: “Animal Nutrition,” 5th Edition, McGraw-Hill, New York (1962).
McGhee, F., Greger, C. R., and J. R. Couch: “Copper and Iron Toxicity,” Poultry Science, 44, 310–312 (1965).
McGillivray, J. J.: “Review Underlines the Importance of Phosphorus Availability in Poultry and Animal Feeds,” Feedstuffs, 32, 34 (June 22, 1977).
Meade, R. J.: “Animal Byproducts in the Formulation of Nutritionally Adequate Diets for Swine,” Feedstuffs, Part I, 21–22, (September 1, 1975);
Meade, R. J.: “Animal Byproducts in the Formulation of Nutritionally Adequate Diets for Swine,” Feedstuffs, Part II, 22–23, (September 8, 1975).
Mehring, A. L., Jr., et al.: “The Tolerance of Growing Chickens for Dietary Copper,” Poultry Science, 39, 310–312 (1960).
Mertz, W., and E. E. Roginski: “Chromium Metabolism: The Glucose Tolerance Factor,” in Newer Trace Elements in Nutrition, Dekker, New York (1971).
Miller, E. R.: “Biological Availability of Iron in Iron Supplements,” Feedstuffs, 21–22 (August 21, 1978).
Morrison, F. B.: “Feeds and Feeding,” Morrison, Clinton, Iowa (1959).
Moser, B., and R. D. Fritschen: “Adding Tallow to Diet Increases Gain,” Feedstuffs, 10 (February 20, 1978).
Neathery, M. W., and W. J. Miller: “Tolerance Levels, Toxicity of Essential Trace Elements for Livestock and Poultry,” Feedstuffs: Part I, 18–20, 34 (August 29, 1977); Part II, 22–23, 28 (September 12, 1977).
Neumann, A. L.: “Beef Cattle,” 7th edition, Wiley, New York (1978).
Perry, T. W.: “Hemicellulose Extract in Cattle Supplement Formulation,” Feedstuffs, 39 (October 3, 1977).
Polin, D., and R. K. Ringer: “25-Hydroxy-D3 Vitamin D3 and Graded Levels of Phosphorus: Effect on Egg Production and Shell Quality,” Feedstuffs, 40, 41 (October 24, 1977).
Preston, R. L.: “Typical Composition of Feeds for Cattle and Sheep, 1977–1978,” Feedstuffs, A-2–A-4 (October 3, 1977). Also 3A–10A (August 28, 1978).
Ross, I. J.: “Recycled Swine Waste Fed in Growing-finishing Diet,” Feedstuffs, 14 (July 24, 1978).
Roy, E. P.: “The Economic Feasibility of On-farm Package Feed Centers,” Feedstuffs, 39–40 (August 22, 1977).
Scott, T. W., et al.: “Production of Polyunsaturated Milk Fat in Domestic Ruminants,” Australian Journal of Science, 32, 291 (1970).
Scott, M. L.: “Renderers’ Products in Poultry Nutrition,” Feedstuffs, 25–26 (March 20, 1978).
Scott, M. L.: “Nutritional and Biochemical Aspects of Selenium in Poultry,” Feedstuffs, 19–20 (May 30, 1977).
Scott, M. L.: “The Energy Requirements of Laying Hens for Maintenance, Activity and Egg Production,” Feedstuffs, 18–19 (August 8, 1977).
Schaible, P. J.: “Poultry: Feeds and Nutrition,” Avi, Westport, Connecticut (1970).
Sibbald, I. R.: “‘The True Metabolizable Energy’ System,” Part I, Feedstuffs, 21–22 (October 10, 1977).
Sibbald, I. R.: Part II of above, ibid 23–24 (October 17, 1977).
Spears, J. W., and E. E. Hatfield: “Role of Nickel in Animal Nutrition,” Feedstuffs, 24, 26, 28 (June 13, 1977).
Staff: “Feed Manufacturing Technology,” American Feed Manufacturers Association, (Miller Publishing Company, Minneapolis, Minnesota) (1976).
Staff: “Protein and Non-Protein Nitrogen for Ruminants,” United Nations Economic Commissions for Europe, Pergamon, New York (1977).
Staff: “The Maize Crop as a Basic Feed for Beef Production,” Elsevier, Amsterdam (1977).
Staff: “Swine Management Handbook,” The Pennsylvania State University College of Agriculture, University Park, Pennsylvania (1978).
Staff: “Liquid Ingredients Handbook,” National Feed Ingredients Association, West Des Moines, Iowa (1978).
Staff: “Nutrient Requirements of Domestic Animals,” National Academy of Sciences, Washington, D.C., separate publications on beef cattle; dairy cattle; poultry; swine; and sheep (periodically updated).
Stagelman, W. J., and O. M. Cotterill, “Egg Science and Technology,” Avi, Westport, Connecticut (1978).
Stake, P. E.: “Trace Element Absorption Factors in Animals,” Feedstuffs, 20–21, 26 (December 19, 1977).
Sullivan, T. W., and Y. Y. Al-Ubaidi: “Copper and Iron Requirements and Interactions in Young Turkeys,” Feed Processing, 22, 199 (1963).
Summers, J. D., and S. Leeson: “Poultry Nutrition Handbook,” Department of Animal Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario Canada (1977).
Swan, H., and D. Lewis: “Feed Energy Sources for Livestock,” Butterworths, London (1976).
Trotter, W. K., Davies, Y., and D. Burdick: “Market Potential of Dehydrated Coastal Bermuda Grass in Swine Feeds,” Feedstuffs, 13–15 (July 4, 1977).
Tunks, F. E.: “Sunflower’s Ascendancy Adds to Meal, Silage Supplies,” Feedstuffs, 22–23, (July 4, 1977).
Ullrey, D. E.: “Selenium for Ruminants and Swine,” Feedstuffs, 18–21 (June 6, 1977).
Underwood, E. J.: “Trace Elements in Human and Animal Nutrition,” 4th edition, Academic Press, New York (1977).
Vosloh, C. J. Jr.: “Structure of the Feed Manufacturing Industry, 1975,” U.S. Department of Agriculture, Washington, D.C. (special publication).
Waldern, D. E.: “Barley Processing Methods Compared in Feeding Trials,” Feedstuffs (August 8, 1977).
Wallace, H. D., et al.: “Influence of High Levels and Sources of Copper on Pigs,” Journal of Animal Science, 21, 1016 (1962).
Waterman, R., Romsos, D. R., Miller, E. R., and G. A. Leveille: “Effects of Low Levels of Supplemental Tallow in the Finishing Rations of Meat-type Pigs,” Feedstuffs, 33–34 (October 29, 1973).
Welch, R. M., and D. R. Van Campen: “Iron Availability to Rats from Soybeans,” J. of Nutrition, 105, 253 (1975).
Wiley, W. H.: “Biology and Production of Turkeys,” a bibliography, Data Systems Application Division, U.S. Department of Agriculture, National Agricultural Library, Beltsville, Maryland (1977).
Seeling, R. A.: “Anise (Foeniculum vulgare) (Fennel),” Bulletin published by United Fresh Fruit & Vegetable Association, Washington, D.C. 20036 (1974).
Staff: “Composition of Foods Used in Far Eastern Countries,” U.S. Department of Agriculture, Washington, D.C., AgricultureHandbook 34, (revised periodically).
Staff: “Food Chemicals Codex,” 2nd edition, National Academy of Sciences, Washington, D.C. (1972).
Bergeaux, P. J.: “Micronutrients,” University of Georgia College of Agriculture, Athens, Georgia, Bulletin 784.
Dickinson, W. A., Jr.: “Tissue Analysis,” in Ortho Hypa Highlights, Chevron Chemical Company, San Francisco, California (Revised periodically).
FAO: “Production Yearbook,” Food and Agriculture Organization of the United Nations, Rome, Italy (Published annually).
FAO: “Annual Fertilizer Review,” Food and Agriculture Organization of the United Nations, Rome, Italy (Published annually).
FAO: “The State of Food and Agriculture,” Food and Agriculture Organization of the United Nations, Rome, Italy (Published annually).
Fishbach, P.E.: “Fertigation and the Importance of Anti-pollution Devices,” Fertilizer Solutions, 21 (2) 8–13 (1977).
Hergert, G. W., and J. O. Reuss: “Sprinkler Application of Phosphorus and Zinc Fertilizers,” Agronomy J., 68, 508 (1976).
Hergert, G. W.: “Sprinkler Application of Fertilizer Nutrients,” Fertilizer Solutions, 21 (2) 14–20 (1977).
King, S. M., Mitteness, R. M., and I. M. Wofford: “Secondary Nutrients in Fluid Fertilizers,” Fertilizer Solutions, 13 (2) 66–74 (1969).
Leitch, D.: “Matching Fertilizer Application to Crop Requirements,” in Ortho Hypa Highlights, Chevron Chemical Company, San Francisco, California (Revised periodically).
Mortvedt, J. J., Wallace, A., and R. D. Curley: “Iron-The Elusive Micronutrient,” Fertilizer Solutions, 21 (1) 26–36 (1977).
Staff: “Plants for the Fertilizer Industries,” Friedrich Uhde GmbH, Dortmund, West Germany (Revised periodically).
Swenson, R. J.: “The Need for Soil Testing,” in Ortho Hypa Highlights, Chevron Chemical Company, San Francisco, California (Revised periodically).
Trivedi, R. N., Chari, K. S., and V. Pachaiyappan: “Pollution Control in Fertilizer Industry,” Fertiliser Assn. of India, New Delhi (1979).
USDA: “Agricultural Statistics,” U.S. Department of Agriculture, Washington, D.C. (Published annually).
USDA: “The Fertilizer Situation,” U.S. Department of Agriculture, Washington, D.C., Bulletin FS-9 (Issued annually).
USDA: “The World Food Situation and Prospects for 1985,” U.S. Department of Agriculture, Washington, D.C., Report 98, (Revised periodically).
AOAC: “Officiai Methods of Analysis,” Association of Official Analytical Chemists, Washington, D.C. (1970).
Baker, D.: “Determining Dietary Fiber in Cereals,” paper presented at 60th Annual Meeting, American Association of Cereal Chemists, Kansas City, Missouri (October 1975).
Burkitt, D. P.: “Some Diseases Characteristic of Modern Western Civilization,” British Medical J., 1, 274 (1973).
Burkitt, D. P., and H. C. Trowell: “Refined Carbohydrate Foods and Disease,” Academic Press, New York (1975).
Carroll, K. K.: “Experimental Evidence of Dietary Factors and Hormone-dependent Cancers,” Cancer Research, 35, 3374 (1975).
Chan, P. C., and L. A. Cohen: “Dietary Fat and Growth Promotion of Rat Mammary Tumors,” Cancer Research, 35, 3384 (1975).
Colmey, J. C.: “High-fiber Foods in the American Diet,” Food Technology, 32, (3) 42, 44–47 (1978).
DeGroot, A. P., Lugken, R., and N. A. Pikaar: “Cholesterol-lowering Effects of Rolled Oats,” Lancet, 2, 303 (1963).
Eastwood, M.: “Volvulus of the Colon,” in Fiber in Human Nutrition, (G. A. Spillen and R. J. Amen, Editors), Plenum, New York (1976).
Hardin, G. B.: “High Protein and Fiber Diets May Affect Mineral Metabolism,” Agricultural Research, 27, (9) 6–7 (1979).
Heaton, K. W.: “Dietary Fiber,” Food and Nutrition Press, Westport, Connecticut (1979).
IFT Expert Panel: “Dietary Fiber,” Food Technology, 33, (1) 35–39 (1979).
Keys, A., Grande, F., and J. T. Anderson: “Fiber and Pectin in the Diet and Serum Cholesterol Concentration in Man,” Proceedings of Soc. Exp. Biol. Med., 196, 555 (1961).
Leveille, G. A.: “Dietary Fiber,” Cereal Foods World, 21, (6) 256 (1976).
Mendeloff, A. I.: “Dietary Fiber,” Nutrition Review, 33, (11) 321 (1975).
Miranda, P. M., and D. Horwitz: (Personal communication as reported in Food Technology, 32, (3) 46 [1978]).
Parrott, M. E., and B. E. Thrall: “Functional Properties of Various Fibers: Physical Properties,” J. of Food Science, 43, (3) 759–763 (1978).
Roth, H. P., and M. A. Mehlman: “Symposium on the Role of Dietary Fiber in Health,” Am.J. Clin. Nutr., 31 (1978).
Scala, J.: “Fiber in Preventive Medicine,” Cereal Foods World, 356–357 (August 1976).
Southgate, D.: “Analysis of Dietary Fiber,” in Fiber in Human Nutrition (G. A. Spiller and R. J. Amen, Editors), Plenum, New York (1976).
Spiller, G. A., and R. J. Amen: “Fiber in Human Nutrition,” Plenum, New York (1976).
Spiller, G. A., Editor: “Topics in Dietary Fiber Research,” Plenum, New York (1978).
A Staff: “Dietary Fiber,” Food Technology, 33, (1) 35–39 (1979).
Stanley, M. M.: “Quantification of Intestinal Functions during Fasting: Estimations of Bile Salt Turnover, Fecal Calcium, and Nitrogen Excretions,” Metabolism, 19, 865 (1970).
Thompson, S. A., and C. W. Weber: “Effect of pH on Minerals in Fibers,” J. of Food Science, 44, (3) 752–754 (1979).
Trowell, H. C.: “Ischemic Heart Disease and Dietary Fiber,” American J. of Gin. Nutr., 25, 926 (1972).
Van Soest, P. J., and R. W. McQueen: “The Chemistry and Estimation of Fiber,” Proceedings of Nutr. Soc., 32, 123 (1973).
Watt, B. K., and A. L. Merrill: “Composition of Foods,” U.S. Department of Agriculture, Washington, D.C., Agriculture Handbook 8, (1915).
Wen-Li, J. J., and M. E. Zabik: “ENDF (Neutral Detergent Fiber Content) Values for Selected Foods,” J. of Food Science, 44, (3) 924–925 (1979).
Bailey, L. H.: “Standard Cyclopedia of Horticulture,” Macmillan, New York (1963).
Condit, I. J.: “Fig Culture in California,” Division of Agricultural Sciences, University of California, Berkeley, California, California Agricultural Extension Service Circular 77 (1941).
Condit, I. J.: “Ficus, The Exotic Species,” Division of Agricultural Sciences, University of California, Berkeley, California (1969).
Ito, K. A., et al.: “Effect of pH on the Growth of Clostridium botulinum in Canned Figs,” J. of Food Science, 43 (5) 1634–1635 (1978).
Janick, W. H.: “Horticultural Science,” 2nd Edition, Freeman, San Francisco (1972).
Mortensen and Bullard: “Handbook of Tropical and Sub-Tropical Horticulture,” U.S. Department of State, Washington, D.C. (1970).
Sackett, C.: “Figs,” United Fresh Fruit & Vegetable Association, Alexandria, Virginia (1976).
Staff: “History of the California Fig Industry,” The Blue Anchor (September, 1970).
Staff: “World Dried Fruit Output,” U.S. Department of Agriculture, Washington, D.C., Foreign Agriculture Circular, (Issued periodically).
Staff: “Agricultural Statistics,” U.S. Department of Agriculture, Washington, D.C. (Published annually).
Staff: “Amino-Acid Content of Foods,” Food and Agriculture Organization of the United Nations, Italy, Rome, Nutritional Study 24 (1970).
Watt, B. K., and A. L. Merrill: “Composition of Foods,” U.S. Department of Agriculture, Washington, D.C., Agriculture Handbook 8 (1975).
Westcott, C.: “Plant Disease Handbook,” 3rd Edition (Fig: pages 568–569), Van Nostrand Reinhold, New York (1971).
Ferris, C. W.: “An Introduction to the Stars-A New Family of Filbert Hybrids,” in “67th Annual Report of the Northern Nut Growers Association, Inc.,” Brownwood, Texas (1976).
Jaynes, R. A., and H. L. Malstrom: “Nut Crops,” in Growing Fruits and Nuts, in U.S. Department of Agriculture, Washington, D.C., Agriculture Information Bulletin 408 (1977).
Menninger, E. A.: “Edible Nuts of the World,” Horticultural Books, Stuart, Florida (1978).
Staff: “Production Yearbook,” Food and Agriculture Organization of the United Nations, Rome, Italy (Published annually).
Staff: “Agricultural Statistics,” U.S. Department of Agriculture, Washington, D.C. (Published annually).
Thompson, M. M.: “Breeding for Superior Filberts in Oregon,” in 67th Annual Report of the Northern Nut Growers Association, Inc., Brownwood, Texas (1976).
Westcott, C.: “Plant Disease Handbook,” 3rd Edition (Pests and Diseases of Hazelnut, page 593), Van Nostrand Reinhold, New York (1971).
Biles, B., and T. R. Emerson: “Examination of Fibres in Beer,” Nature, 219, 93 (1968).
Fiore, J. V., and R. A. Babineau: “Filtration,” Food Technology, 33, (4) 67–72 (1979).
Ives, K. J.: “Deep Filters,” Filt. Separ., 4, 125 (1967).
Ives, K. J.: “Filtration. 1. Significance of Theory,” J. of Institute of Water Engineers, 25, 13 (1971).
Miles, H. V.: “Filtration” in the Chemical and Process Technology Encyclopedia, (D. M. Considine, Editor), McGraw-Hill, New York (1974).
Perry, R., and C. Chilton: “Chemical Engineers’ Handbook,” 5th Edition, McGraw-Hill, New York (1973).
Pontefract, R. D., and H. M. Cunningham: “Penetration of Asbestos through the Digestive Tract of Rats,” Nature, 243, 352 (1973).
Riddick, T. M.: “Control of Colloid Stability through Zeta Potential,” Vol. 1, Zeta-Meter, Inc., Livingston Publishing, Wynnewood, Pennsylvania (1968).
Rose, A., and E. Rose: “The Condensed Chemical Dictionary,” 7th Edition, page 1030, Van Nostrand Reinhold, New York (1966).
Schnitzer, R. J., Bunescu, G., and V. Baden: “Interaction of Mineral Fiber Surfaces with Cells in vitro,” Ann. New York Academy of Science, 172, 757 (1971).
Selikoff, I. J., Hammond, E. C., and J. Churg: “Asbestos Exposure, Smoking and Neoplasia,” J. of American Medical Association, 188, 22 (1964);
Selikoff, I. J., Hammond, E. C., and J. Churg: “Asbestos Exposure, Smoking and Neoplasia,” J. of American Medical Association 204, 106 (1968).
Smith, C. V.: “Electrokinetic Phenomena in Particulate Removal from Water by Rapid Sand Filtration,” Ph.D. thesis, Johns Hopkins University, Baltimore, Maryland (1966).
Wnek W.: “Electrokinetic and Chemical Aspects of Water Filtration,” Filt. Separ., 11, 237 (1974).
Yada, K.: “Study of Chrysotile Asbestos by a High Resolution Electron Microscope,” Acta Cryst., 23, 704 (1967).
Yao, Y. M., Habibian, M. T., and C. R. O’Melia: “Water and Waste Water Filtration: Concepts and Applications,” Environ. Sci. Tech., 5, (11) 1105 (1971).
Creamer, L. K., Roeper, J., and E. H. Lahrey: “Preparation and Evaluation of Some Acid-soluble Casein Derivatives,” New Zealand J. of Dairy Science Technology, 6, 107 (1971).
Finch, R.: “Whatever Happened to Fish Protein Concentrate?” Food Technology, 31 (5) 44–53 (1977).
Groninger, H. S., Jr., and R. Miller: “Acetylated Myofibrillar Protein Binder for Aquaculture Feeds and Fish Bait,” U.S. Patent 3,903,304 (1973).
Hammond, T. M., and D. L. Call: “Utilization of Protein Ingredients in the U.S. Food Industry,” Cornell University, Ithaca, New York (1970).
Klatz, I. M., and S. Kerseztes-Nagy: “Hemerythrin: Molecular Weight and Dissociation into Subunits,” Biochem., 2, 445 (1963).
Martin, R. E., (Editor): “Second Technical Seminar on Mechanical Recovery and Utilization of Fish Flesh,” National Fisheries Institute, Washington, D.C. (1974).
Miller, R., and H. S. Groninger: “Functional Properties of Enzymemodified Acylated Fish Protein Derivatives,” J. of Food Science, 41, 268 (1976).
Moorjani, M. N.: “Processing of Protein-enriched Wafers,” Food Technology, 24, (12) 60 (1970).
Pariser, E. R.: “Fish Protein Concentrate,” in The Encyclopedia of Marine Resources, (F. E. Firth, Editor), Van Nostrand Reinhold (1969).
Sand, G.: ‘Twenty Countries try Norse Fish Powder,” Fishing News International, 38 (1975).
Spinelli, J., et al.: “Expanded Uses for Fish Protein from Underutilized Species,” Food Technology, 31, (5) 184–187 (1977).
Stone, H.: “Novel Proteins-An Alternate Food Source,” Food Prod. Dev., 10, 64 (1976).
Furia, T. E., and N. Bellanca: “Fenaroli’s Handbook of Flavor Ingredients,” CRS Press, Cleveland, Ohio (1971).
Furia, T. E.: “Handbook of Food Additives,” 2nd Edition, CRC Press, Cleveland, Ohio (1972).
Krueger, J.: “MSG: One of the Food Industry’s most Studied Ingredients,” Processed Prepared Foods, 148(1) 128–140 (1979).
Oeda, H.: “Amino Acids,” in Chemical and Process Technology Encyclopedia, (D. M. Considine, Editor), McGraw-Hill, New York (1974).
Staff: “An Introduction to Nucleotide Seasonings,” Ajinomoto, Tokyo (1980).
Staff: “Ribonucleotide Flavor Enhancers,” Takeda, Tokyo (1980).
Amoore, J. E., Johnston, J. W., Jr., and M. Rubin: The Sterochemical Theory of Odor, Sci. Amer. (February, 1964).
Beck, L. H.: “A Quantitative Theory of the Olfactory Threshold Based upon the Amount of the Sense Cell Covered by an Adsorbed Film,” Amer. New York Academy of Sciences, 116, 448 (1964).
Beets, M. G. J.: “Structure and Odor,” in Molecular Structure and Organoleptic Quality, Society of Chemical Industry (London) (1961).
Beets, M. G. J.: “Odor and Molecular Constitution,” Amer. Perf., 76, 54 (1961).
Beets, M. G. J.: “Some Aspects on the Problems of Odor,” Parf. Cosm. Savons, 5, 4 (1962).
Davies, J. T., and F. H. Taylor: “Olfactory Thresholds: A Test of a New Theory,” Perfum. Essent. Oil Rec., 46 (1) 15 (1955).
Demerdache, A., and R. H. Wright: “Low-frequency Molecular Vibration in Relation to Odor,” in Olfaction and Taste, (T. Hayaski, Editor), Vol. 2, Pergamon, New York (1967).
Dethmers, A. E.: “Utilizing Sensory Evaluation to Determine Product Shelf Life,” Food Technology, 33 (9) 40–42 (1979).
Dorland, W. E., and J. A. Rogers Jr.: “The Fragrance and Flavor Industry,” Dorland, Mendham, New Jersey (1977).
Dravnieks, A.: “Comparison of Theories on Relations between Odor Parameters and Other Properties of Odorants,” NATO Advanced Study Institute on Odor Theories and Odor Measurements, Robert College, Blebes, Istanbul, Turkey (1966).
Dyson, G. M.: “Raman Effect and Concept of Odor,” Perfum. Essent. Oil Rec., 28, 13, (1937).
Furia, T. E., and N. Bellanca: “Fenaroli’s Handbook of Flavor Ingredients,” CRC Press, Cleveland, Ohio (1971).
Furia, T. E.: “Handbook of Food Additives,” 2nd Edition, CRC Press, Cleveland, Ohio (1972).
Heath, H. B.: “Flavor Technology,” Avi, Westport, Connecticut (1978).
Hodgson, E. S.: ‘Taste Receptors,” in The Encyclopedia of Biochemistry (R. J. Williams and E. M. Lansford Jr., Editors), Van Nostrand Reinhold, New York (1967).
Johnston, J. W., and A. Sandoval: “Organoleptic Qualities and the Stereochemical Theory of Olfaction,” Proc. Sci. Sect. Toilet Goods Assoc., 34 (1960).
Johnston, J. W.: “Judgments of Odorant Similarity and Dissimilarity,” Proc. Sci. Sect. Toilet Goods Assoc., 44, 32 (1965).
Katz, M. H., and G. Jacobson: “Flavor Chemistry,” Symposium, 39th Annual Institute of Food Technologists, Saint Louis, Missouri (1979).
Kazeniac, S. J.: “Flavor Trends in New Foods,” Food Technology, 31 (1) 26–28, (1977).
Nakayama, M., and C. Wessman: “Application of Sensory Evaluation to the Routine Maintenance of Product Quality,” Food Technology, 33 (9) 38–39, 44 (1979).
Naves, Y. R.: “The Relationship between the Stereochemistry and Odorous Properties of Organic Substances,” in Molecular Structure and Organoleptic Quality, Society of Chemical Industry (London) (1957).
Reece, R. N.: “A Quality Assurance Perspective of Sensory Evaluation,” Food Technology, 33 (9) 37 (1979).
Staff: “Food Chemicals Codex,” National Academy of Sciences, Washington, D.C. (1972) (Supplements issued periodically).
Staff: “Essential Oils,” U.S. Department of Agriculture, Washington, D.C., Foreign Agriculture Circular (Issued periodically).
Wolfe, K.: “Use of Reference Standards for Sensory Evaluation of Product Quality,” Food Technology, 33 (9) 43–44 (1979).
Wright, R. H.: “Odor and Molecular Vibration, 1: Quantum and Thermodynamic Considerations,” J. of Appl. Chem. (London), 4, 611(1954).
Wright, R. H., and K. M. Michels: “Evaluation of Far-infrared Relations to Odor by a Standard Similarity Method,” Amer. New York Academy of Sciences, 116, 535 (1964).
Leonard, W. H., and J. H. Martin: “Cereal Crops,” Macmillan, New York (1963).
Staff: “Production Yearbook,” Food and Agriculture Organization of the United Nations, Rome, Italy (revised annually).
Staff: “Agricultural Statistics,” U.S. Department of Agriculture, Washington, D.C. (revised annually). Note: See also list of references at end of entry on Oilseeds and Related Products.
Allaway, W. H.: “The Effect of Soils and Fertilizers on Human and Animal Nutrition,” Cornell University Agricultural Experiment Station and U.S. Department of Agriculture, Washington, D.C., Agriculture Information Bulletin 378 (1975).
Baker, R. L.: “Determination of Fluoride in Vegetation Using the Specific Ion Electrode,” Analytical Chemistry, 44, 1326 (1972).
de Campos, P.: “Fluorine Content of Tea Cultivated in São Paulo,” (in Chem. Abstr. 1952, 44 (22): 11498).
Cook, H. A.: “Fluoride Intake through Tea by British Children,” Fluoride Quart. Rept. 3, 12 (1970).
Fabre, R., and P. de Campos: “Distribution of Fluorine in Plants-Tea Leaves,” Ann. Pharm. Franc. 8, 391 (1950).
Farsam, H., and N. Ahmadi: “Fluorine Content of Teas Consumed in Iran,” J. of Food Science, 43, (1) 274–275 (1978).
Garber, K.: “Plants and Fluorine” (in German). (“Qualitas Plant, Mater, Vegetables,” 9: 33 (in Chem. Abstr. 1962, 57 (2): 2589).
Kirchgessner, M., Editor: “Trace Element Metabolism in Man and Animals-3,” Institut für Ernährungsphysiologie, Technische Universität München, Freising-Weihenstephan, Germany (1978).
Kruggel, W. G., and R. A. Field: “Fluoride Content of Mechanically Deboned Beef and Pork from Commercial Sources in Different Geographical Areas,” J. of Food Science, 42, (1) 190–192 (1977).
McClure, F. J.: “Fluoride in Foods,” U.S. Public Health Report 64, 1061 (1949).
Okada, F., and K. Furuya: “Fluoride Content in Tea” (in Japanese), “Chago Gijutsu Kenkyu” 37: 32 (in Chem. Abstr. 1966, 71 [23]: 245).
Quentin, K. E., et al.: “Analytical Determination of Small Amounts of Fluorine in Foods and Waters. 4. Fluorine Studies in Food (in German),” Lebensym-Untersuch. U. -Forsch. 3: 173 (in Chem. Abstr. 1960, 54 [6]: 5967).
Sax, N. I.: “Dangerous Properties of Industrial Materials,” Van Nostrand Reinhold, New York (1979).
Staff: “Recommended Dietary Allowances,” Food and Nutrition Board, National Academy of Sciences, Washington, D.C. (1974).
Staff: “Effects of Fluoride in Animals,” National Academy of Sciences, Washington, D.C. (1974).
Underwood, E. J.: “Trace Elements in Human and Animal Nutrition,” 4th Edition, Academic Press, New York (1977).
Venkateswarlu, A., and P. Sita: “A New Approach to the Micro-determination of Fluoride Adsorption-Diffusion Techniques,” Analytical Chemistry, 43, 78 (1971).
Waldbott, G. L.: “Fluoride in Food,” American J. Clin. Nutrition, 12, 455 (1963).
Wang, T. H., et al.: “Fluorine Content of Fukein Teas,” Food Research, 14, 98 (1949) (in Chem. Abstr. 1950, 44 [7]: 3174).
Zimmerman, P. W., et al.: “Fluorine in Food with Special Reference to Tea (in German,” Contribs Boyce Thompson Inst. 19: 49 (1957) (in Chem. Abstr. 1958, 52 (1): 610).
Brown, G. M.: “Folic Acid” in The Encyclopedia of Biochemistry (R. J. Williams and E. M. Lansford Jr., Editors), Van Nostrand Reinhold, New York (1967).
Chan, C., Shin, Y. S., and E. L. R. Stokstad: “Studies of Folic Acid Compounds in Nature. 3: Folic Acid Compounds in Cabbage,” Canadian J. of Biochemistry, 51, 1617 (1973).
Chen, T. S., and R. G. Cooper: “Thermal Destruction of Folacin: Effect of Ascorbic Acid, Oxygen and Temperature,” J. of FoodScience, 44, (3) 713–716. (1979).
Cooper, R. G., Chen, T. S., and M. A. King: “Thermal Destruction of Folacin in Microwave and Conventional Heating,” J. of American Bietet. Association, 73, 406 (1978).
Jaenicke, L.: “Folic Acid Coenzymes,” in The Encyclopedia of Biochemistry, (R. J. Williams and E. M. Lansford Jr., Editors), Van Nostrand Reinhold, New York (1967).
Huskisson, Y. J., and F. P. Retief: “Folate Content of Foods,” South African Medical J. 44, (12) 362 (1970).
Kutsky, R. J.: “Handbook of Vitamins and Hormones,” Van Nostrand Reinhold, New York (1973).
O’Broin, J. D., et al.: “Nutritional Stability of Various Naturally Occurring Monoglutamate Derivatives of Folic Acid,” American J. Clin. Nutr., 28, (5) 438 (1975).
Paine-Wilson, B., and T. S. Chen: “Thermal Destruction of Folacin: Effect of pH and Buffer Ions,” J. of Food Science, 44, (3) 717–722 (1979).
Adams, D. M., Jr., and H. M. Wehr: “Hazardous Anaerobes and Mycotoxins,” Institute of Food Technologists Symposium, Saint Louis, Missouri (1979).
Ando, Y., and H. Iida: “Factors Affecting the Germination of Spores of Clostridium botulinum type E,” Japanese J. of Microbiology, 14, 361 (1970).
Ando, Y.: “Studies on Germination of Spores of Clostridial Species Capable of Causing Food Poisoning (2). Effect of Some Chemicals on the Germination of Spores of Clostridium botulinum type A,” J. of Food Hyg. Soc. Japan, 14, 462 (1973).
Angel, J. L.: “Porotic Hyperostosis, Anemias, Malarias, and Marhes in the Prehistoric Eastern Mediterranean,” in Population: Dynamics, Ethics, and Policy, (P. Reining and I. Tinker, Editors), American Association for the Advancement of Science, Washington, D.C. (1975).
Baird-Parker, A.: “Factors Affecting the Production of Bacterial Food Poisoning Toxins,” J. of Appl. Bacteriol., 34, 181 (1971).
Banwart, G. J.: “Glassware Apparatus for Determining Mobile Bacteria. 1. Salmonella,” Poultry Science, 47, 1209 (1968).
Becker, C. T., et al.: “Diagnosis and Treatment of Amanita phalloides-type Mushroom Poisoning,” West J. of Medicine, 125, 100 (1976).
Brachfîeld, B. A.: “Studies on Media Composition and Heat Activation for the Demonstration of Viability of Spores of Bacillus stearothermophilus,” Ph.D. thesis, University of Illinois, Urbana, Illinois (1955).
Brenneman, J. C.: “Basics of Food Allergy,” Charles C. Thomas, Springfield, Illinois (1978).
Bryan, F. L., and F. G. Kilpatrick: “Clostridium perfringens Related to Roast Beef Cooking, Storage, and Contamination in a Fast-food Service Restaurant,” American J. of Public Health, 61, 1869 (1971).
Bryan, F. L.: “Guide for Investigating Foodborne Disease Outbreaks and Analyzing Surveillance Data,” U.S. Department of Health, Education, and Welfare, Center for Disease Control, Atlanta, Georgia (1975).
Bryan, F. L.: “Diseases Transmitted by Foods,” U.S. Department of Health, Education, and Welfare, Center for Disease Control, Atlanta, Georgia (1976).
Buchanan, R. L., and A. M. Fletcher: “Methylxanthine Inhibition of Aflatoxin Production,” J. of Food Sciences, 43, (2) 654–655 (1978).
Bullerman, L. B.: “Inhibition of Aflatoxin Production by Cinnamon,” J. of Food Science, 39, 1163 (1974).
Busta, F. F. and Z. J. Ordal: “Heat Activation Kinetics of Endospores of Bacillus subtilis,” J. of Food Science, 29, 345 (1964).
CDC: “Foodborne and Waterborne Disease Outbreaks,” U.S. Department of Health, Education, and Welfare, Center for Disease Control, Atlanta, Georgia (issued annually). (1978 issue: HEW Publication (CDC) 78–815)
Chichester, D. F. and F. W. Tanner: “Antimicrobial Food Additives,” in Handbook of Food Additives, (T. E. Furia, Editor), CRC Press, Cleveland, Ohio (1972).
Clifford, W. J., and A. Anellis: “Clostridium perfringens 1. Sporulation in a Biphasic Glucose-ion-exchange Resin Medium,” Appl. Microbiol., 22, 856 (1971).
Chau, P. Y., and C. T. Huang: “A One-day Selective Migration Procedure for Detecting Salmonellae in Feces,” J. of Gin. Pathol., 27, 405 (1974).
Collins-Thompson, D. L. et al.: “Effect of Nitrite and Storage Temperature on the Organoleptic Quality and Toxinogenesis by C. botulinum in Vacuum-packaged Side Bacon,” J. of Food Science, 39, 607 (1974).
Craven, S. E., and A. J. Mercuri: “Sporulation of Clostridium perfringens in Meats Supplemented with Soy Materials,” J. of Food Science, 44, (3) 755–757 (1979).
Crisley, F. D., Angelotti, R., and M. J. Foter: “Multiplication of Staphylococcus aureus in Synthetic Cream Fillings and Pies,” U.S. Department of Health, Education, and Welfare, Washington, D.C. Public Health Report 79, 369 (1964).
Davis, D. J., and R. C. Hanlon: “Epidemic Infectious Hepatitis in a Small Iowa Community,” American J. of Hygiene, 43, 314–325 (1946).
Duncan, C. L., and D. H. Strong: “Improved Medium for Sporulation of Qostridium perfringens,” Appl. Microbiol., 16, 82 (1968).
Duncan, C. L., and D. B. Rowley, Co-chairmen: “Clostridium perfringens Foodborne Illness,” Institute of Food Technologists Symposium, Saint Louis, Missouri (1979).
Everton, J. R., and D. A. Herbert: “Post-processing Infections: Cannery Hygiene Control,” 1st International Congress of Food Science Technology Proc. (London), 4, 197 (1962).
El-Mabsout, Y. E., and K. E. Stevenson: “Activation of Bacillus stearothermophilus Spores at Low pH,” J. of Food Science, 44, (3) 705–709 (1979).
Farrow, R. P.: “A Survey of pH Variation in Canning Tomatoes,” National Canners Association, Research Report 1–63, Washington, D.C. (1963).
Fields, M. L., and N. Finely: “The Effect of Selected Carbohydrates and Plant Extracts on the Heat Activation of Bacillus stearothermophilus Spores,” J. of Food Science, 29, 635 (1964).
Fields, M. L., Zamora, A. F., and M. Bradsher: “Microbiological Analysis of Home-canned Tomatoes and Green Beans,” J. of Food Science, 42, (4) 931–934 (1977).
Finely, N., and M. L. Fields: “Heat Activation and Heat Induced Dormancy of Bacillus stearothermophilus Spores,” Appl. Microbiol., 10, 231 (1962).
Finley, J. W., et al.: “Inhibition of Lysinoalanine Formation in Food Proteins,” J. of Food Science, 43, (2) 618–621 (1978).
Goldman, J. J., et al.: “Salmonellosis following a Wedding Anniversary Dinner,” Morbidity Mortality Weekly Report, 19 (33) 324, 332, U.S. Center for Disease Control, Atlanta, Georgia (1970).
Gray, R. J. H., and A. M. Muir: “Salt Deprivation and Low-temperature Sensitivity of Vibrio parahaemolyticus,” J. of Food Science, 42, (3) 689–693 (1977).
Gupta, S. L., and Venkitasurbramanian: “Production of Aflatoxin on Soybeans,” Appl. Microbiol., 29, 834 (1975).
Hall, H. E., and R. Angelotti: “Costridium perfringens in Meat and Meat Products,” Appl. Microbiol., 13, 352 (1965).
Halmann, M., and A. Keyan: “Stages in Germination of Spores of acillus licheniformis,” J. of Bacteriol., 84, 1187 (1962).
Hanke, M. E., and J. H. Bailey: “Oxidation-reduction Potential equirements of C. welchii and Other Clostrida,” Proc. of Soc. Exp. Biol. Med., 59, 163
Hansen, J. D., and M. D. Appleman: “The Effect of Sorbic, Proppionic and Caproic Acids on the Growth of Certain Clostridia,” Food. Res., 20, 92 (1955).
Hobbs, B. C.: “Problems and Solutions in Food Microbiology,” Food Technology, 31, (1) 90–96 (1977).
Hughes, J. M., and M. H. Merson: “Fish and Shellfish Poisoning,” New England J. of Medicine, 295, 1117 (1976).
Hultin, H. O., and M. Milner (Editors): “Postharvest Biology and Biotechnology,” Food and Nutrition Press, Westport, Connecticut (1979).
IFT: “Home Canning,” Food Technology, 31, 43 (1977).
IFT: “The Risk/Benefit Concept as Applied to Food,” Food Technology, 32, (2) 51–56 (1978).
IFT: “The Role of Scientists in Formulating a National (Rational) Policy for Regulating Carcinogens,” Food Technology, 32, (8) 30, 48–51 (1978).
Jarvis, A. W., Lawrence, R. C., and G. G. Pritchard: “Production of Staphylococcal Enterotoxins A, B, and C under Conditions of Controlled pH and Aeration,” Infect. Immun., 7, 817 (1973).
Jemmali, M. (Editor): “Mycotoxins in Foodstuffs,” Pergamon, Elmsford, New York (1976).
Johnson, K. M., and F. F. Busta: “Fate of Aflatoxin B2 in a Two-step Microbial Recovery System for Food Industry Wastes,” J. of Food Science, 43, (4) 1303–1306 (1978).
Johnson, M. G., and R. S. Ittaka (Cochairmen): “Microbial Hazards,” Institute of Food Technologists Symposium, Saint Louis, Missouri (1979).
Johnston, R. W., Feldman, J., and R. Sullivan: “Botulism from Canned Tuna Fish,” Public Health Reports, 78, 561, U.S. Public Health Service (1963).
Juven, B. J., Cox, N. A., Mercuri, A. J., and J. E. Thomson: “A Hot Acid Treatment for Eliminating Salmonella from Chicken Meat,” J. of Milk and Food Technol., 37, 237 (1974).
Kawabata, T., Ishizaka, K., and T. Miura: “Studies on the Food Poisoning Association with Putrification of Marine Products,” in Poisonous and Venomous Marine Animals of the World, (B. W. Halstead and D. A. Courville, Editors), U.S. Printing Office, Washington, D.C. (1967).
Kim, I., and L. Bjeldanes: “Amine Content of Toxic and Wholesome Canned Tuna Fish,” J. of Food Science, 44, (3) 922–923 (1979).
Kostenbader, K. D., Jr., and D. O. Giver: “Quest for Viruses Associated with Our Food Supply,” J. of Food Science, 42, (5) 1253–1257 (1977).
Kraft, A. A., and C. R. Rey: “Psychotrophic Bacteria in Foods,” Food Technology, 33, (1) 66–71 (1979).
Kramer, A., and J. Farquhar: “Fate of Microorganisms during Frozen Storage of Custard Pies,” J. of Food Science, 42, (4) 1138–1139 (1977).
Kraybill, H. F.: “Proper Perspectives in Extrapolation of Experimental Carcinogenesis Data to Humans,” Food Technology, 32, (8) 62–64 (1978).
Latham, M. C.: “Nutrition and Infection in National Development,” in Food: Politics, Economics, Nutrition, and Research, (P. H. Abelson, Editor), American Academy for the Advancement of Science, Washington, D.C. (1975).
Lechowich, F. V.: “The Effects of Chemicals Upon the Growth of Clostridium botulinum,” Proc. of the 1st U.S.-Japan Conference on Toxic Microorganisms, page 468, U.S. Department of the Interior, Washington, D.C. (1970).
Lieu, F. Y., and L. B. Bullerman: “Production and Stability of Aflatoxins, Penicillic Acid and Patulin in Several Substrates,” J. of Food Science, 42, (5) 1222–1224 (1977).
Lowrance, W. W.; “Of Acceptable Risk. Science and the Determination of Safety,” William Kaufmann, Los Altos, California (1976).
Mason, J. O., and W. R. McLean: “Infectious Hepatitis Traced to the Consumption of Raw Oysters: An Epidemiologic Study,” American J. of Hygiene, 75, 90–111 (1962).
Merson, M. H., et al.: “Scombroid Fish Poisoning,” J. of American Medical Association, 228, (10) 1268–1269 (1974).
Miller, M. W.: “Yeasts in Food Spoilage,” Food Technology, 33, (1) 76–80 (1979).
Miller, S. A., “Risk/Benefit, No-effect Levels, and Dalaney: Is the Message Getting Through?” Food Technology, 32, (2) 93–96 (1978).
Minor, T. E., and E. H. Marth: “Staphylococci and Their Significance in Foods,” Elsevier, Amsterdam (1976).
Mohit, B., Aly, R., and L. D. Bourgeois: “A Simple Single-step Immunoimmobilization Method for the Detection of Salmonella in the Presence of Large Numbers of Other Bacteria,” J. of Med. Microbiol., 8, 173 (1975).
Murrell, W. G.: “Spore Formation and Germination as Microbial Reaction to the Environment,” Symposium of Soc. Gen. Microbiol., 11, 120 (1961).
Nordsiden, K. L., et al.: “Home Canning of Food: Effect of a Higher Process Temperature (250° F) on the Safety of Low-acid Foods,” J. of Food Science, 43, (6) 1734–1737 (1978).
Odlaug, T. E., and I. J. Pflug: “A Review of the z and F-values Used to Insure the Safety of Lowacid Canned Food,” 37th Annual Meeting of Institute of Food Technologists, Philadelphia, Pennsylvania (June 1977).
Odlaug, T. E., and I. J. Pflug: “Microbiological and Sanitizer Analysis of Water Used for Cooling Containers of Food in Commercial Canning Factories in Minnesota and Wisconsin,” J. of Food Science, 43, (3) 954–963 (1978).
Pirt, S. J.: “Principles of Microbe and Cell Cultivation,” Wiley, New York (1975).
Poelma, P. L., Romero, A., and W. H. Andrews: “Rapid Identification of Salmonella and Related Foodborne Bacteria by Five Biochemical Multitest Systems,” J. of Food Science, 42, (3) 677–680 (1977).
Powers, J. J., and D. R. Godwin: “pH of Tomatoes Canned at Home in Georgia,” J. of Food Science, 43, (4) 1053–1055 (1978).
Prevot, A. R., and E. R. Brygoo: “Nouvelles Recherches sur le Botulisme et ses cinq Types Toxinques,” Annals of the Pasteur Institute, 85, 344 (1953).
Put, H. M. C., et al.: “The Mechanism of Microbiological Leaker Spoilage of Canned Foods: A Review,” J. of Appl. Bacteriol., 35, 7 (1972).
Robach, M. C., and M. D. Pierson: “Influence of Para-Hydroxy-benzoic Acid Esters on the Growth and Toxin Production of Clostridium botulinum 10755 A,” J. of Food Science, 43, (3) 787–789 (1978).
Rodricks, J.V.: “Mytoxins and Other Fungal Related Food Problems,” American Chemical Society, Washington, D.C. (1976).
Rowley, D. B., and A. A. Anellis: “Factors Affecting Outgrowth of C. botulinum in Foods.,” 76th Meeting of American Society for Microbiol., Atlantic City, New Jersey (May 1976).
Sapers, G. M.: “News Release,” U.S. Department of Agriculture, Philadelphia, Pennsylvania (June 24, 1977).
Scott, W. J., and D. F. Stewart: “The Thermal Destruction of Qostridium botulinum Toxin in Canned Vegetables,” Australian J. of Applied Science, 1, 188 (1950).
Segner, W. P., Schmidty, C. F., and J. K. Boltz: “The Interaction of Selected Chemical Additives with Low Doses of Irradiation Against Spores of Clostridium botulinum Type E,” 26th Annual Meeting of the Institute of Food Technologists (1966).
Shapton, D. A., and W. R. Hindes: “Some Aspects of Post-processing Infection,” 1st International Congress of Food Science Technology Proceedings (London), 4, 205 (1962).
Skelton, M. M., and J. A. Craig: “Ascorbic Acid Content, pH and Flavor Characteristics of Acidified Home-canned Tomatoes,” J. of Food Science, 43, (4) 1043–1045 (1978).
Smoot, L. A. and M. D. Pierson: “Effect of Oxidation-reduction Potential on the Outgrowth and Chemical Inhibition of Clostridium botulinum 10755 A Spores,” J. of Food Science, 44, (3) 700–704 (1979).
Staff: “Procedures to Investigate Foodborne Illness,” International Association of Milk, Food, and Environmental Sanitarians, Inc., Ames, Iowa (1976).
Stoloff, L.: “Occurrence of Mycotoxins in Foods and Feeds,” in Mycotoxins and Other Fungal Related Food Problems, (J. V. Rodricks, Editor), page 23, American Chemical Society, Washington, D.C. (1976).
Stoloff, L., et al.: “Determination of the Potential for Mycotoxin Contamination of Pasta Products,” J. of Food Science, 43, (1) 228–230 (1978).
Stuart, P. E., and H. Pivnick: “Isolation of Salmonellae by Selective Motility Systems,” Appl. Microbiol., 13, 365 (1965).
Swaminathan, B., and P. E. Koehler: “Isolation of an Inhibitor of Aspergillus parasiticus from White Potatoes (Solanum tuberosum)”J. of Food Science, 41,313 (1976).
Swaminathan, B., Denner, J. M., and J. C. Ayres: “Rapid Detection of Salmonellae in Foods by Membrane Filter-disc Immunoim-mobilization Technique,” J. of Food Science, 43, (5) 1444–1447 (1978).
Taylor, S. L., and E. R. Lieber: “Specificity and Sensitivity of Seven Histamine Detection Methods,” J. of Food Science, 42, (6) 1584–1586 (1977).
Taylor, S. L., Lieber, E. R., and M. Leatherwood: “A Simplified Method for Histamine Analysis of Foods,” J. of Food Science, 43, (1) 247–250 (1978).
Tharrington, G., Jr., et al.: “Nonspecific Staining of A Lactobacillus by Salmonella Fluorescent Antibodies,” J. of Food Science, 43, (2) 548–552 (1978).
Thompson, D. R., et al.: “Qostridium perfringens Population Dynamics during Constant and Rising Temperatures in Beef,” J. of Food Science, 44, (3) 646–651 (1979).
Thomson, J. E., Cox, N. A., and J. S. Bailey: “Chlorine, Acid and Heat Treatments to Eliminate Salmonella on Broiler Carcasses,” Poultry Science, 55, 1513 (1976).
Thompson, J. E., Cox, N. A., and J. S. Bailey: “Control of Salmonella and Extension of Shelf-life of Broiler Carcasses with a Glutaraldehyde Product,” J. of Food Science, 42, (5) 1353–1355 (1977).
Tomkin, R. B., Christiansen, L. N., and A. B. Shaparis: “Variation in Inhibition of C. botulinum by Nitrite in Perishable Canned Comminuted Cured Meat,” J. of Food Science, 42, (4) 1046–1048 (1977).
Troller, J. A.: “Food Spoilage by Microorganisms Tolerating Low aw Environments,” Food Technology, 33, (1) 72–75 (1979).
Varpela, E., Otterstrom, S., and R. Hackman: “Liberation of Alkalinized Glutaraldehyde by Respirators after Cold Sterilization,” Acta Anaesthesiol. Scand., 15, 291 (1971).
Villarreal, F., Luh, B. S., and S. J. Leonard: “Influence of Ripeness on Organic Acids in Canned Tomato Juice,” Food Technology, 14, 176 (1960).
Willardson, R. R., et al.: “Growth and Survival of Clostridium perfringens during Constantly Rising Temperatures,” J. of Food Science, 43, 470, 1358 (1978).
Wolberg, J. R.: “Prediction Analysis,” Van Nostrand Reinhold, New York (1967).
Wolf, I. D., et al.: “Home Canning of Food: Tomatoes, Tomato Products and Other Acid Foods,” 37th Annual Meeting of the Institute of Food Technologists, Philadelphia, Pennsylvania (June, 1977).
Woodburn, M. J., and T. N. Morita: “Staphylococcal Enterotoxin and Nuclease Production in Foams,” J. of Food Science, 43, (5) 1628–1629 (1978).
Woodicka, V. O.: “Food Ingredient Safety Criteria,” Food Technology, 31, (1) 84–88 (1977).
Woolford, A. L., and E. J. Schantz: “Heat Inactivation of Botulinum Toxin Type A in Some Convenience Foods after Frozen Storage,” J. of Food Science, 43, (2) 622–624 (1978).
Yao, M. G., Denny, C. B., and C. W. Bohrer: “Effect of Frozen Storage Time on Heat Inactivation of Qostridium botulinum type E Toxin,” Appl. Microbiol., 25, 503 (1973).
Zamora, A. F., and M. L. Fields: “Microbiological and Toxicological Evaluation of Fermented Cowpeas (Vigna sinensis) and Chickpeas (Cicer arietinum),” J. of Food Science, 44, (3) 928–929 (1979).
Joslyn, M. A.: “Concentration by Freezing,” in Fruit and Vegetable Juice Processing (D. K. Tressler and M. A. Joslyn, Editors), page 320, Avi, Westport, Connecticut (1961).
Leninger, H. A., and W. A. Beverloo: “Food Process Engineering,” pages 474, 479, 492, 494, D. Reidel, Boston (1975).
Schwartzberg, H. G.: “Energy Requirements for Liquid Food Concentration,” Food Technology, 31, (3) 67–76 (1977).
Thijssen, H. A. C.: “Freeze Concentration,” in Advances in Preconcentration and Dehydration of Foods, (A. Spicer, Editor), page 115, Halsted Press, Wiley, New York (1974a).
Thijssen, H. A. C.: “Fundamentals of Concentration Processes,” in Advances in Preconcentration and Dehydration of Foods, (A. Spicer, Editor), page 35, Halsted Press, Wiley, New York (1974b).
References
Ang, T. K., Ford, J. D., and D. C. T. Pei: “Microwave Freeze-drying of Food-A Theoretical Investigation,” International J. of Heat and Mass Transfer, 20, 517 (1977).
Ang, T. K., Ford, J. D., and D. C. T. Pei: “Optimal Modes of Operation for Microwave Freeze-drying of Food,” J. of Food Science, 43, (2) 648–649 (1978).
Flink, J. M.: “Energy Analysis in Dehydration Processes,” Food Technology, 31, (3) 77–84 (1977).
Flink, J. J.: “A Simplified Cost Comparison of Freeze-dried Food with Its Canned and Frozen Counterparts,” Food Technology, 31, (4) 50–56 (1977).
Gejl-Hanse, F., and J. M. Flink: “Freeze-dried Carbohydate Containing Oil-in-water Emulsions: Microstructure and Fat Distribution,” J. of Food Science, 42, (4) 1049–1055 (1977).
Gunn, R. D.: Ph.D. Thesis, University of California, Berkeley, California (1967).
Morgan, J. P., and D. F. Farkas: “Some Effects of Selected Plasticizing Agents on the Reversible Compression of Freeze-dried Cooked Beef Cubes,” J. of Food Science, 43, (4) 1133–1136 (1978).
Noyes, R.: “Freeze-drying of Foods and Biologicals,” Noyes Development Corporation, Park Ridge, New Jersey (1968).
Pintauro, N.: “Soluble Coffee Manufacturing Processes,” Noyes Development Corporation, Park Ridge, New Jersey (1969).
Porter, W. L., Levasseur, L. A., and A. S. Henick: “Evaluation of Some Natural and Synthetic Phenolic Antioxidants in Linoleic Acid Monolayers on Silica” (related to rancidity of whole tissue, freeze-dried foods), J. of Food Science, 42, 1533–1535 (1977).
Schmidt, F. W., Chen, Y. S., Kirby-Smith, M., and J. H. MacNeil: “Low Temperature Air Drying of Carrot Cubes,” J. of Food Science, 42, (5) 1294–1298 (1977).
Sharma, S. C., and E. Seltzer: “Development of Procedures to Minimize Mechanical Damage in Freeze-dried Meat Patties,” J. of Food Science, 42, (5) 1336–1343 (1977).
Sivetz, M.: “Overview: Freeze-drying Coffee,” World Coffee and Tea (August 1971).
Steinhart, J. S., and C. E. Steinhart: “Energy Use in the U.S. Food System,” Science, 184, 397 (1974).
Stone, H.: “Food Products and Processes,” Stanford Research Institute, Menlo Park, California (1972).
Tuomy, J. M.: “Freeze-drying of Foods for Armed Services,” U.S.
Army Food Laboratory, Natick, Massachusetts, Technical Report 70–43-FL (February 1970).
Van Pelt, W. H.: “Dutch Process Cuts Cost of Freeze Concentration,” Food Engineering, 47, (11) 77–79 (1975).
Wisakowsky, E. E., Burns, E. E., and M. C. Smith: “Factors Affecting the Quality of Freeze-dried Compressed Spinach,” J. of Food Science, 42, (3) 782–789 (1977).
Zarkarian, J. A., and C. J. King: “Asymmetry in Freeze-drying,” J. of Food Science, 43, (3) 992–997 (1978); “Acceleration of Limited Freeze-drying in Conventional Dryers,” ibid, pages 998–1001.
Arafa, A. S., and T. C. Chen: “Liquid Nitrogen Exposure as an Alternative Means of Chilling Poultry,” J. of Food Science, 43, (3) 1036–1037 (1978).
Bartlett, L. H.: “Quick Freezing of Foodstuffs,” U.S. Patent 2,418,745 (1941).
Bland, O. S. H.: “Improvements Relating to the Preservation of Perishable Articles by Freezing,” B. P. 454,200 (1936).
Bonacina, C., et al.: “On the Estimation of Thermophysical Properties in Nonlinear Heat-conduction Problems with Special Reference to Phase Change,” International J. of Heat MassTransfer, 17, 861 (1974).
Butler, C., and J. W. Slavin: “Fisher Products,” ASRE Data Book: Refrigeration Applications, Vol. 1, No. 1, page 1406 (1959).
Chestnut, C. M., et al.: “Bacteriological Quality of Ingredients Used in Ground Beef Manufacture,” J. of Animal Science, 44, 213 (1977).
Ciobanu, A., et al.: “Pooling Technology in the Food Industry,” International Scholarly Book Services, Forest Grove, Oregon (1976).
Cipolletti, J. C., Robertson, G. H., and D. F. Farkas: “Freezing of Vegetables by Direct Contact with Aqueous Solutions of Ethanol and Sodium Chloride,” J. of Food Science, 42, (4) 911–916 (1977).
Cleland, A. C., and R. L. Earle: “A Comparison of Analytical and Numerical Methods of Predicting the Freezing Times of Foods,” J. of Food Science, 42, (5) 1390–1395 (1977).
Cleland, A. C., and R. L. Earle: “A Comparison of Methods for Predicting the Freezing Times of Cylindrical and Spherical Foodstuffs,” J. of Food Science, 44, (4) 958–963 (1979).
Desrosier, N. W., and D. K. Tressler: “Fundamentals of Food Freezing,” Avi, Westport, Connecticut (1977).
Duitschaever, C. L., Bullock, D. H., and D. R. Arnott: “Bacteriological Evaluation of Retail Ground Beef, Frozen Beef Patties, and Cooked Hamburger,” J. of Food Protection, 40, 378 (1977).
Fennema, O.: “Loss of Vitamins in Fresh and Frozen Foods,” Food Technology, 31, (12) 32–35 (1977).
Harr, J. W., and M. E. Minard: “Cryogenic Meat Processing-Cost and Quality,” Proceedings of Meat Industry Research Conference, page 25, Chicago, Illinois (1977).
Holston, J., and S. R. Pottinger: “Some Factors Affecting the Sodium Chloride Content of Haddock during Brine Freezing and Water Thawing,” Food Technology, 8, (9) 409 (1954).
IIF/IIR: “Recommendations for the Processing and Handling of Frozen Foods,” Annexe au Bull. IIF/IIR, Paris (1972).
Kraft, A. A., et al.: “Effect of Composition and Method of Freezing on Microbial Flora of Ground Beef Patties,” J. of Food Science, 44, (2) 350–353 (1979).
McHale, T.: “Freezing at Stayton,” Processed Prepared Foods, 147, (9) 5962 (1978).
Meryman, H. T.: “Mechanics of Freezing in Living Cells and Tissues,” Science, 124, 515 (1956).
Noyes, H. A.: “Freezing Process,” U.S. Patent 2,286,225 (1942).
Noyes, H. A.: “Freezing Comestibles with Compatible Solutions,” U.S. Patent 2,482,202 (1949).
Ottesen, A. J. A.: “Method of Preserving Comestibles,” U.S. Patent1,129,716 (1915).
Rebellato, L., Del Giudice, S., and G. Comini: “Finite Element Analysis of Freezing Processes in Foodstuffs,” J. of FoodScience, 43, (1) 239–243 (1978).
Riedel, L.: “Eine Prufsubstanz für Gefrierversuche,” Kaitechnik, 12, 222 (1960).
Robertson, G. H., et al.: Methodology for Direct-contact Freezing of Vegetables in Aqueous Freezing Media,” J. of Food Science, 41, 845 (1976).
Shyette, B.: “Options Open to Freezers,” Processed Prepared Food, 148, (4) 46–48 (1979).
Sills, J. T.: “The Role of Cryogenic Freezing,” Meats, 35, 26 (1969).
Tressler, D. K., Van Arsdel, W. B., and M. J. Copley: “The Freezing Preservation of Foods,” 4th Edition, Avi, Westport, Connecticut (1968).
Woolrich, W. R., and E. R. Hallowell: “Cold and Freezer Storage Manual,” Avi, Westport, Connecticut (1970).
References
Walker, J. C.: “Plant Pathology,” 3rd edition, McGraw-Hill, New York, 1969.
Armstrong, G. M., and J. K. Armstrong: “Races of Fusarium f. conglutinans,” Phytopathology, 56, 525–530 (1966).
Beckman, C. H.: “Cell Irritability and Localization of Vascular Infections in Plants,” Phytopathology, 56, 821–824 (1966).
Bourke, P. M. A.: “Emergence of Potato Blight 2014 1843–1846,” Nature, 203, 805–808 (1964).
Channon, A. G., et al.: “Studies on Two Races of Bremia lactucae Regel,” Ann. Appl. Biol., 56, 389–397 (1965).
Cherewick, W. J.: “Inheritance of Pathogenicity in Oat and Barley Smuts,” Phytopathology, 54, 890 (1964).
Corden, M. E.: “Influence of Calcium Nutrition of Fusarium Wilt of Tomato and Polygalacturonase Activity,” Phytopathology, 55, 222–224 (1965).
Flentje, N. T., and D. J. Hagedorn: “Rhizoctonia Tip Blight and Stem Rot of Pea,” Phytopathology, 54, 788–791 (1964).
Gabrielson, R. L. and R. G. Grogan: “The Celery Late Blight Organism Septoria apiicola,” Phytopathology, 54, 1251–1257 (1964).
Halisky, P. M.: “Physiologic Specialization and Genetics of the Smut Fungi,” Bot. Rev., 31, 114–150 (1965).
Hancock, J. G., and J. W. Lorbeer: “Pectolygic and Cellulytic Enzymes Produced by Botrytis alii, B. cinerea, and B. squamosa in Vitro and in Vivo. Role of Pectolytic and Cellulytic Enzymes in Botrytis Leaf Blight of Onions,” Phytopathology, 54, 928–935 (1964).
Hoppe, P. E.: “Pythium Species Still Viable after Twelve Years in Air-dried Muck Soil,” Phytopathology, 56, 1411 (1966).
Main, C. E., and M. E. Gallegly: “The Disease Cycle in Relation to Multigenic Resistance of Potato to Late Blight,” Amer. Potato J., 41, 387–400 (1964).
Manners, J. G. and S. M. M. Hossain: “Effects of Temperature and Humidity on Conidial Germination of Erysiphe graminis,” Trans. Brit. Mycol. Soc., 46, 225–234 (1963).
Manzer, F. E., et al.: “Resistance to Powdery Scab in Solanum tuberosum L.,” Amer. Potato J., 41, 374–376 (1964).
Masri, S. S., and A. H. Ellingboe: “Germination of Conidia and Formation of Appressoria and Secondary Hyphae in Erysiphe graminis f. sp. tritici. Primary Infection of Wheat and Barley by Erysiphe graminis,” Phytopathology, 56, 304–308; 389–395 (1966).
Matta, A., and A. E. Dimond: “Symptoms of Fusarium Wilt in Relation to Quantity of Fungus and Enzyme Activity in Tomato Stems,” Phytopathology, 53, 574–578 (1963).
Maude, R. B.: “Pea Seed Infection by Mycosphaerella pinodes and Ascochyta pisi and Its Control By Seed Soaks in Thiram and Captan Suspensions,” Ann. Appl. Biol., 57, 193–200 (1966).
Menke, G. E., et al.: “Physiology of Rhizopus stolonifer Infection on Carrot,” Z. f. Pflanzenkrh., 71, 128–140 (1964).
Metcalfe, D. R., and W. H. Johnson: “Inheritance of Loose Smut Resistance,” Can. J. Plant Sci., 43, 390–396 (1963).
Mitchell, J. E., and C. Y. Yang: “Factors Affecting Growth and Development of Aphanomyces euteiches,” Phytopathology, 56, 917–922 (1966).
Moll, R. H., et al.: “A Quantitative Genetic Study of the Inheritance of Resistance to Brown Spot (Physoderma maydis) of Corn,” Crop Sci., 3, 389–391 (1963).
Mortimer, C. G., and R. E. Wall: “Stalk Rot of Corn in Relation to Plant Population and Grain Yield,” Can. J. Plant Sci., 45, 487–492 (1965).
Moseman, J. G.: “Genetics of Powdery Mildews,” Ann. Rev. Phytopathology, 4, 269–290 (1966).
Pappelis, A. J., and F. G. Smith: “Relationship of Water Content and Living Cells to Spread of Diplodia zeae in Corn Stalks,” Phytopathology, 53, 1100–1105 (1963).
Saaltink, G. J.: “Nature of Plugging Material in Xylem and Its Relation to Water Flow in Fusarium-Infected Tomato Plants,” Phytopathology, 54, 1137–1140 (1964).
Schroeder, H. W., and J. J. Christensen: “Factors Affecting Resistance of Wheat to Scab Caused by Gibberella zeae,” Phytopathology, 53, 831–838 (1963).
Shands, R. G.: “Inheritance and Linkage of Stem Rust and Loose Smut Resistance and Starch Type in Barley,” Phytopathology, 54, 308–316 (1964).
Shaw, M: “The Physiology and Host-Parasite Relations of the Rusts,” Ann. Rev. Phytopathology, 1, 259–294 (1963).
Sherwood, R. T.: “Pectin Lyase and Polygalacturonase Production by Rhizoctonia solani and Other Fungi,” Phytopathology, 56, 279–286 (1966).
Swinburne, T. R.: “Infection of Wheat by Tilletia caries (DC.) Tul., the Causal Organism of Bunt,” Trans. Brit. Mycol. Soc., 46, 145–156 (1963).
Thompson, D. L., et al.: “Inheritance and Breeding Information Pertaining to Brown Spot Resistance in Corn,” Crop Sci., 3, 511–514 (1963).
Walker, J. C.: “Disease Resistance in the Vegetable Crops,” Bot. Rev., 31, 331–380 (1965).
Walker, J. C.: “Plant Pathology,” 3rd edition, McGraw-Hill, New York (1969).
Wall, R. E., and C. G. Mortimer: “The Growth Pattern of Corn in Relation to Resistance to Root and Stalk Rot,” Can.J. Bot., 43, 1277–1283 (1965).
Williams, P. H.: “Starch Synthesis in Clubroot Galls,” Phytopathology, 55, 1084 (1965).
Williams, P. H.: “A System for the Determination of Races of Plasmodiophora brassicae that Infect Cabbage and Rutabaga,” Phytopathology, 56, 624–626 (1966).
Williams, P. H., and Y. Yukawa: “Ultrastructural Studies on the Host-Parasite Relations of Plasmodiophora brassicae,” Phytopathology, 57, 682–687 (1967).
Wilson, M., and D. M. Henderson: “British Rust Fungi,” Cambridge University Press, England (1966).
Wysong, D. S., and A. L. Hooker: “Relation of Soluble Solids Content and Pith Condition to Diplodia Stalk Rot in Corn Hybrids,” Phytopathology, 56, 26–35 (1966).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1982 Van Nostrand Reinhold Company Inc.
About this chapter
Cite this chapter
Considine, D.M., Considine, G.D. (1982). F. In: Considine, D.M., Considine, G.D. (eds) Foods and Food Production Encyclopedia. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8511-0_6
Download citation
DOI: https://doi.org/10.1007/978-1-4684-8511-0_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-8513-4
Online ISBN: 978-1-4684-8511-0
eBook Packages: Springer Book Archive