Works matching IS 00221147 AND DT 1944 AND VI 9 AND IP 4
Results: 11
EFFECTS OF TEMPERATURES APPROXIMATING 0°C. UPON GROWTH AND BIOCHEMICAL ACTIVITIES OF BACTERIA ISOLATED FROM MACKEREL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 257, doi. 10.1111/j.1365-2621.1944.tb16686.x
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- Article
ASCORBIC ACID CONTENT, COLOR, AND PALATABILITY OF FRESH AND PROCESSED SWISS CHARD AND BEET GREENS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 268, doi. 10.1111/j.1365-2621.1944.tb16687.x
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- Article
SOME FACTORS AFFECTING THE BEHAVIOR OF CHEDDAR CHEESE IN COOKING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 304, doi. 10.1111/j.1365-2621.1944.tb16692.x
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- Article
DEHYDRATION OF MEAT SCRAPPLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 319, doi. 10.1111/j.1365-2621.1944.tb16694.x
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SALT MIGRATION IN CHEDDAR CHEESE CURD AND ITS EFFECT ON MOISTURE CONTENT, PH, AND BACTERIAL CONTENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 278, doi. 10.1111/j.1365-2621.1944.tb16688.x
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- Article
IMPORTANCE OF COPPER IN CERTAIN COLOR CHANGES IN BUTTER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 289, doi. 10.1111/j.1365-2621.1944.tb16689.x
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- Article
INFLUENCE OF INGREDIENTS ON THIAMIN CONTENT OF BISCUITS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 328, doi. 10.1111/j.1365-2621.1944.tb16695.x
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- Article
RETARDATION OF FAT AUTOXIDATION IN DRIED MILKS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 298, doi. 10.1111/j.1365-2621.1944.tb16691.x
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- Article
RIBOFLAVIN CONTENT OF MILK AND MILK PRODUCTS.
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- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 312, doi. 10.1111/j.1365-2621.1944.tb16693.x
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- Article
HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 293, doi. 10.1111/j.1365-2621.1944.tb16690.x
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- Article
EFFECT OF CERTAIN PRESERVATIVES ON DETERMINATION OF STARCH BY THE DIASTASE METHOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 4, p. 338, doi. 10.1111/j.1365-2621.1944.tb16696.x
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- Article