LITERATURE ABSTRACTS

Stress Analysis of a Viscoelastic Sphere Subjected to Temperature and Moisture Gradients’, by V. M. M. Rao, D. D. Hamann and J. R. Hammerle. Structural-Mechanical Properties of Casein Gels’, by M. N. Pankratova and V. N. Izmailova. An Investigation of the Acoustical Properties of Watermelon As Related to Maturity’, by R. L. Clark. Techniques for Measuring Eggshell Strength’, by L. H. Nelson and J. M. Henderson. A Digital Recording Instrument for Measuring Crisphead Lettuce Maturity in the Field’, by R. E. Garret and P. Christensen. A Bulk Compressibility Tester for Agricultural Products’, by Pictiaw Chen, H. E. Studer, Si-Ty Lam. Rheological Parameters Related to Meat Tenderness’, by L. L. Bashford and L. Vanak. Comparison of Methods of Freshness Assessment of Wet Fish. III Laboratory Assessments of Commercial Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders. Elasticity of the Cured Burley Tobacco Midrib’, by L. R. Walton, J. H. Casada, J. N. Walker. Internal Damping Effects on Canned Foods For Quality Determination’, by R. A. Elizondo, L. F. Whitney, F. R. E. Crossley. Comparison of Methods of Freshness Assessment of Wet Fish. II. Instrumental and Chemical Assessments of Boxed Experimental Fish’, by J. R. Butt, D. M. Gibson, A. C. Jason and H. R. Sanders Correlation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters’, by G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama. A Method for Measurement of Carpel Strength in Cucumbers’, by D. E. Marshall, A. W. Hooper, L. R. Baker and D. R. Heldman. Effect of Storage and Processing Conditions on Modulus of Deformability Values of Sorghum Grain’, by D. A. Sluter, R. A. Rupp. Transverse Anisotropy in Beef Muscle’, by R. H. Locker and G. J. Daines. Effects of Ageing and Cooking on the Tenderness of Beef Muscle’, by C. Lester Davey, A. F. Niederer and A.E. Graafhuis. The Temperature Coefficient of Beef Ageing’, by C. Lester Davey and K. V. Gilbert. Influence of Ethylene on the Ripening of Stored Apples’, by M. Knee. Structural Changes in Beef Muscle During Ageing’, by C. Lester Davey and A. E. Graafhuis. Tenderness in Relation to the Temperature of Rigor Onset in Cold Shortened Beef, by R. H. Locker and G. J. Daines. The Effects of Gliadin Fractions of Varying Molecular Weight on the Mixing Properties of a Synthetic-Dough System’, by K. Preston¹, W. Woodbury² and V. Bendelow³. Meat Loaf Type Canned Products Based on Milk or Plant Proteins’, by M. A. Thomas, A. D. Turner and K. A. Hyde. The Effects of Fibre, Starch Damage and Surfactants on the Baking Quality of Wheat/Cassava Composite Flours’, by B. J. F. Hudson and A. O. Ogunsua. Effect of Post-rigor Muscle Length on the Texture of Meat’, by E. Dransfield and D. N. Rhodes. The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. I. Changes in Solubility and Electrophoretic Pattern’, by Z. A. Obanu, D. A. Ledward and R. A. Lawrie. Baking Performance of Egg-yolk Lipoproteins Before and After Surface Modifications’, by V. B. Kamot, A. A. Jones, G. Graham and R. Yuell. High-Ratio Yellow Cake. The Starch Cake as a Model System for Response to Chlorine’, by S. P. Cauvin and B. M. Cough. Home Frozen Strawberries. 1. Influence of Freezing Medium, Fanning, Syrup Temperature, Soaking Time, Storage Time and Temperature, and Rates of Freezing and Thawing on Sensory Assessments’, by M. A. Hudson, M. Leach, V. J. Sharpies and E. Pickford. Rigor Mortis in Beef Stemomandibularis Muscle at 37 d?C’, by R. H. Locker and G. J. Daines. Effect of Shortening During Cooking on the Tenderness and Histology of Beef, by R. J. Locker and G. J. Daines. The Relationship Between Chemical Composition and Breakdown in Cooked Potato Tissue’, by D. S. Warren, D. Gray and J. S. Woodman. Home Frozen Strawberries. II. Influence of Additives in Syrup on Sensory Assessments and Texture Measurements’, by M. A. Hudson, M. E. Holgate, M. E. Gregory and E. Pickford. The Protein of Intermediate Moisture Meat Stored at Tropical Temperature. II. Effect of Protein Changes on Some Aspects of Meat Quality’, by Z. A. Obanu, D. A. Ledward, and R. A. Lawrie. Comparison of Methods of Freshness Assessment of Wet Fish. Part 1. Sensory Assessment of Boxed Experimental Fish’, by J. R. Burt, D. M. Gibson, A. C. Jason and H. R. Sanders.