Works matching IS 00221147 AND DT 1936 AND VI 1 AND IP 3

Results: 12

THE STORAGE OP BLACK-WALNUT KERNELS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 247, doi. 10.1111/j.1365-2621.1936.tb17785.x

By:

DUSTMAN, R. B.

Publication type:

Article

A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT-THE PAIRED-EATING METHOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 287, doi. 10.1111/j.1365-2621.1936.tb17790.x

By:

COVER, SYLVIA

Publication type:

Article

THE PRESERVATION OF GRAPE JUICE III. STUDIES ON THE COOL STORAGE OF GRAPE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 301, doi. 10.1111/j.1365-2621.1936.tb17792.x

By:

PEDERSON, CARL S.

Publication type:

Article

VITAMIN-C CONTENT OF VEGETABLES. II. PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 231, doi. 10.1111/j.1365-2621.1936.tb17783.x

By:

MACK, G. L.;
TRESSLER, D. K.;
KING, C. G.

Publication type:

Article

A DELICATE TEST FOR BLOOD PIGMENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 275, doi. 10.1111/j.1365-2621.1936.tb17788.x

By:

JENSEN, L. B.;
URBAIN, W. M.

Publication type:

Article

TRYPTONE MEDIUM FOR THE DETECTION OF FLAT-SOUR SPORES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 217, doi. 10.1111/j.1365-2621.1936.tb17781.x

By:

WILLIAMS, O. B.

Publication type:

Article

A NOMOGRAM FOR THE RELATION BETWEEN THE QUINHYDRONE POTENTIAL AND pH AT VARIOUS TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 297, doi. 10.1111/j.1365-2621.1936.tb17791.x

By:

KNAYSI, GEORGES

Publication type:

Article

VITAMIN-C CONTENT OF DAIRY ORANGE BEVERAGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 223, doi. 10.1111/j.1365-2621.1936.tb17782.x

By:

MACK, M. J.;
FELLERS, C. R.;
MACLINN, W. A.;
BEAN, D. A.

Publication type:

Article

BACTERIOLOGY OF GREEN DISCOLORATION IN MEATS AND SPECTROPHOTOMETRIC CHARACTERISTICS OP THE PIGMENTS INVOLVED.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 263, doi. 10.1111/j.1365-2621.1936.tb17787.x

By:

JENSEN, L. B.;
TURBAIN, W. M.

Publication type:

Article

EFFECT OF PROCESSING AND STORAGE ON COMPOSITION AND COLOR OF HONEY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 255, doi. 10.1111/j.1365-2621.1936.tb17786.x

By:

LYNN, E. G.;
ENGLIS, D. T.;
MILUM, V. G.

Publication type:

Article

THE CONTROL OF STAPHYLOCOCCI IN CUSTARD-FILLED PUFFS AND ÉCLAIRS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 237, doi. 10.1111/j.1365-2621.1936.tb17784.x

By:

STRITAR, JOSEPH;
DACK, G. M.;
JUNGEWAELTBR, FRANK G.

Publication type:

Article

ACCURACY OF CERTAIN METHODS USED IN ANALYSIS OF SAUERKRAUT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 3, p. 277, doi. 10.1111/j.1365-2621.1936.tb17789.x

By:

PEDERSON, CARL S.;
KELLY, C. D.

Publication type:

Article