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IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 440, doi. 10.1111/j.1365-2621.1957.tb17501.x
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- Article
A MICRO-METHOD AND APPARATUS FOR THE DETERMINATION OF RATES OF DESTRUCTION OF BACTERIAL SPORES SUBJECTED TO HEAT AND BACTERICIDAL AGENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 462, doi. 10.1111/j.1365-2621.1957.tb17504.x
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- Article
THE EFFECT OF RADIATION PROCESSING UPON THE IN VITRO DIGESTIBILITY AND NUTRITIONAL QUALITY OF PROTEINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 455, doi. 10.1111/j.1365-2621.1957.tb17503.x
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- Article
ASCORBIC ACID OXIDASE ACTIVITY OF CERTAIN VEGETABLES AND CHANGES IN THE CONTENT OF REDUCED AND DEHYDROASCORBIC ACID DURING SHELF-LIFE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 448, doi. 10.1111/j.1365-2621.1957.tb17502.x
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- Article
FLAVOR IN FOODS-A CUMULATIVE REVIEW.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 524, doi. 10.1111/j.1365-2621.1957.tb17512.x
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- Article
PROPERTIES OF THE PROTEOLYTIC ENZYMES OF COMMERCIAL FICIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 483, doi. 10.1111/j.1365-2621.1957.tb17507.x
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- Article
THE FERMENTATION OF GLUCOSE BY BACILLUS STEAROTHERMOPHILUS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 494, doi. 10.1111/j.1365-2621.1957.tb17508.x
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- Article
DETERMINATION OF SOLUBLE WHEY PROTEIN BY DIRECT NESSLERIZATION OF KJELDAHL DIGESTS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 501, doi. 10.1111/j.1365-2621.1957.tb17509.x
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- Article
COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 509, doi. 10.1111/j.1365-2621.1957.tb17510.x
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- Article
ASSAY AND PROPERTIES OF COMMERCIAL FICIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 468, doi. 10.1111/j.1365-2621.1957.tb17505.x
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- Article
SPECTRAL STUDIES OF THE PIGMENTS OF COOKED CURED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 479, doi. 10.1111/j.1365-2621.1957.tb17506.x
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- Article
AN EXAMINATION OF THREE METHODS FOR TESTING PALATABILITY AS ILLUSTRATED BY STRAWBERRY FLAVOR DIFFERENCES.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 423, doi. 10.1111/j.1365-2621.1957.tb17500.x
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- Article
THE DESTRUCTION OF THIAMINE IN MEATS AND IN AQUEOUS SOLUTION BY GAMMA RADIATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 519, doi. 10.1111/j.1365-2621.1957.tb17511.x
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- Article