EFFECT OF STAGE OF MATURITY OF THE SNAP BEAN ON ITS COMPOSITION AND USE AS A FOOD PRODUCT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 357, doi. 10.1111/j.1365-2621.1936.tb17799.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1936 AND VI 1 AND IP 4
Results: 8
1
2
EFFECT OF HOME CANNING AND STORAGE ON ASCORBIC ACID CONTENT OF TOMATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 341, doi. 10.1111/j.1365-2621.1936.tb17797.x
- By:
- Publication type:
- Article
3
THE CATARACT-PREVENTIVE VITAMIN (FLAVIN) IN CHEESE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 349, doi. 10.1111/j.1365-2621.1936.tb17798.x
- By:
- Publication type:
- Article
4
A NOTE ON THE NITROGENOUS CONSTITUENTS OF DRIED APRICOTS DURING BROWNING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 337, doi. 10.1111/j.1365-2621.1936.tb17796.x
- By:
- Publication type:
- Article
5
VITAMIN C IN VEGETABLES. III. THE OXIDATION OF ASCORBIC ACID BY METALLIC CATALYSTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 377, doi. 10.1111/j.1365-2621.1936.tb17800.x
- By:
- Publication type:
- Article
6
DRIED EGG-WHITE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 319, doi. 10.1111/j.1365-2621.1936.tb17794.x
- By:
- Publication type:
- Article
7
PRESERVATION OP GRAPE JUICE. IV. PASTEURIZATION OF JUICES OR MUSTS PREPARED FROM SEVERAL VARIETIES OF GRAPES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 325, doi. 10.1111/j.1365-2621.1936.tb17795.x
- By:
- Publication type:
- Article
8
ISOLATION AND IDENTIFICATION OF AN ANAEROBIC ORGANISM PRODUCING GAS IN BOILED BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1936, v. 1, n. 4, p. 307, doi. 10.1111/j.1365-2621.1936.tb17793.x
- By:
- Publication type:
- Article