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

By:

SMITH, BERNARD H.

Publication type:

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

By:

CROCKER, ERNEST C.

Publication type:

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

By:

THURSTON, L. M.

Publication type:

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

By:

PLATT, WASHINGTON

Publication type:

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

By:

NELSON, E. K.

Publication type:

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

By:

HASSLER, JOHN W.

Publication type:

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

By:

KING, FLORANCE B.

Publication type:

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

By:

CROCKER, E. C.;
PLATT, WASHINGTON

Publication type:

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

By:

PARKER, M. E.;
SHADWICK, G. W.

Publication type:

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

By:

HOWE, PAUL E.;
BARBELLA, NICHOLAS G.

Publication type:

Article