Works matching IS 00221147 AND DT 1941 AND VI 6 AND IP 5
Results: 10
BEHAVIOR OF MICROÖRGANISMS AT SUBFREEZING TEMPERATURES. III. INFLUENCE OF SUCROSE AND HYDROGEN-ION CONCENTRATIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 481, doi. 10.1111/j.1365-2621.1941.tb16306.x
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EXPERIMENTS ON THE USE OF CERTAIN ANTIOXIDANTS FOR CONTROL OF OXIDIZED FLAVOR IN DAIRY PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 445, doi. 10.1111/j.1365-2621.1941.tb16303.x
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RELLABILITY OF ORGANOLEPTIC TESTS.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 529, doi. 10.1111/j.1365-2621.1941.tb16311.x
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IDENTIFICATION OF CALCIUM PECTATE AS THE TISSUE-FIRMING COMPOUND FORMED BY TREATMENT OF TOMATOES WITH CALCIUM CHLORIDE.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 499, doi. 10.1111/j.1365-2621.1941.tb16308.x
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NUTRITIVE VALUE OF AGAR AND IRISH MOSS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 461, doi. 10.1111/j.1365-2621.1941.tb16304.x
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EFFECT OF STORAGE CONDITIONS ON PALATABILITY OF BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 517, doi. 10.1111/j.1365-2621.1941.tb16310.x
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MICROBIOLOGICAL STUDIES OF CACAO FERMENTATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 471, doi. 10.1111/j.1365-2621.1941.tb16305.x
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VITAMIN A ASSAYS OF PLANT TISSUES: POTENTIAL SOURCES OF ERROR IN SAMPLING.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 493, doi. 10.1111/j.1365-2621.1941.tb16307.x
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FURTHER RESULTS OF CONTINUED ADMINISTRATION OF PROPYLENE GLYCOL.
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- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 509, doi. 10.1111/j.1365-2621.1941.tb16309.x
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ASCORBIC ACID (VITAMIN C) CONTENT OF RED RASPBERRIES PRESERVED BY THE FROZEN-PACK METHOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 5, p. 435, doi. 10.1111/j.1365-2621.1941.tb16302.x
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