Works matching IS 00221147 AND DT 1937 AND VI 2 AND IP 3
Results: 10
MODERN TRENDS IN FLAVORS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 251, doi. 10.1111/j.1365-2621.1937.tb16516.x
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- Article
MEASURING FOOD FLAVORS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 273, doi. 10.1111/j.1365-2621.1937.tb16518.x
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- Article
OXIDATION IN RELATION TO OFF-FLAVORS IN MILK AND CERTAIN MILK PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 255, doi. 10.1111/j.1365-2621.1937.tb16517.x
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- Article
SOME FUNDAMENTAL ASSUMPTIONS PERTAINING TO THE JUDGMENT OF FOOD FLAVORS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 237, doi. 10.1111/j.1365-2621.1937.tb16515.x
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- Article
FLAVOR OF ALCOHOLIC BEVERAGES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 221, doi. 10.1111/j.1365-2621.1937.tb16513.x
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- Article
USE OF ACTIVATED CARBON FOR CORRECTION OF FLAVORS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 203, doi. 10.1111/j.1365-2621.1937.tb16511.x
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- Article
OBTAINING A PANEL FOR JUDGING FLAVOR IN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 207, doi. 10.1111/j.1365-2621.1937.tb16512.x
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- Article
FOOD FLAVORS-A CRITICAL REVIEW OF RECENT LITERATURE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 183, doi. 10.1111/j.1365-2621.1937.tb16509.x
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- Article
CHEMICAL DETERMINATION OF AROMA IN BUTTER AND BUTTER CULTURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 227, doi. 10.1111/j.1365-2621.1937.tb16514.x
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- Article
THE FLAVOR OF MEAT AND MEAT PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1937, v. 2, n. 3, p. 197, doi. 10.1111/j.1365-2621.1937.tb16510.x
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- Article