Quartermaster Food and Container Institute

III., using the temperature control system developed by the Quartermaster Food and Container Institute 46), The amino acid solutions and the samples used in the evaluation of carcass variation, grade, and cut by consumer acceptance panels were irradiated in the cobalt-60 source at the U. S. Army Natick Laboratories, Natick, Mass. 

Quartermaster Food and Container Institute for Armed Forces, Res. Rept. 25-62 (1962). 

Caul, J.F., In "Chemistry of Natural Food Flavors", 152-167, Quartermaster Food and Container Institute for the Armed Force, Wash. D.C., 1957. 

Flavor and Acceptability of Monosodium Glutamate" (Proceedings of the First Symposium on Monosodium Glutamate) The Quartermaster Food and Container Institute for the Armed Forces and Associates, Food and Container Institute, Inc. Chicago, 1948. 

Figure 7-1 Schematic Representation of the Taste Process. Source From L.M. Beidler, Facts and Theory on the Mechanism of Taste and Odor Perception, in Chemistry of Natural Food Flavors, 1957, Quartermaster Food and Container Institute for the Armed Forces.

Quartermaster Food and Container Institute, 1849 West Pershing Rd., Chicago, Ill., Index to... 

Prom a talk by G. Mackinney on Color Measurement of Different Commodities, Quartermaster Food and Container Institute Symposium, November 3-4, 1953, Chicago, Illinois. 

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