Works matching IS 00221147 AND DT 1938 AND VI 3 AND IP 1/2
Results: 26
DISPOSAL OF FOOD-PLANT WASTES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 227, doi. 10.1111/j.1365-2621.1938.tb17057.x
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- Article
CONTRIBUTION TO THE THEORY OF COLD INJURY TO FRUIT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 175, doi. 10.1111/j.1365-2621.1938.tb17051.x
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- Article
RECENT DEVELOPMENTS IN CANNING TECHNOLOGY WITH REFERENCE TO SPOILAGE CONTROL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 91, doi. 10.1111/j.1365-2621.1938.tb17040.x
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- Article
SOME RECENT ADVANCES IN DAIRY TECHNOLOGY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 211, doi. 10.1111/j.1365-2621.1938.tb17055.x
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- Article
UTILIZATION OF WHEY IN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 233, doi. 10.1111/j.1365-2621.1938.tb17058.x
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- Article
PRESENT USE AND FUTURE PROSPECTS OF OZONE IN FOOD STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 101, doi. 10.1111/j.1365-2621.1938.tb17041.x
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- Article
APPLICATION OF SCIENTIFIC CONTROL IN THE BOTTLING INDUSTRY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 141, doi. 10.1111/j.1365-2621.1938.tb17046.x
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- Article
AIR-CONDITIONING FOR FOOD PLANTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 127, doi. 10.1111/j.1365-2621.1938.tb17044.x
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- Article
ESSAIS DE 'QUICK FREEZING' APPLIQUE AUX GROSSES PIECES DE VIANDE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 167, doi. 10.1111/j.1365-2621.1938.tb17050.x
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- Article
CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 109, doi. 10.1111/j.1365-2621.1938.tb17042.x
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- Article
GAS STORAGE OF MEAT AND EGGS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 149, doi. 10.1111/j.1365-2621.1938.tb17047.x
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- Article
MICROBIOLOGY IN RELATION TO FOOD PRESERVATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 189, doi. 10.1111/j.1365-2621.1938.tb17052.x
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- Article
APPARATUS FOR MEASUREMENTS OP CHEWING RESISTANCE OR TENDERNESS OF FOODSTUFFS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 221, doi. 10.1111/j.1365-2621.1938.tb17056.x
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- Article
VITAMIN C CONTENT OF VEGETABLES VIII. FROZEN PEAS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 133, doi. 10.1111/j.1365-2621.1938.tb17045.x
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- Article
MODERN PRACTICE IN FISH PRESERVATION BY COLD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 69, doi. 10.1111/j.1365-2621.1938.tb17037.x
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- Article
CALORIMETRIC INVESTIGATION OF FOODSTUFFS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 155, doi. 10.1111/j.1365-2621.1938.tb17048.x
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- Article
DETERMINATION OF OPTIMUM CONDITIONS FOR DOMESTIC REFRIGERATION OF FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 199, doi. 10.1111/j.1365-2621.1938.tb17053.x
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- Article
ADVANCEMENT IN STERILIZATION METHODS FOR CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 13, doi. 10.1111/j.1365-2621.1938.tb17035.x
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- Article
COLOR OF MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 75, doi. 10.1111/j.1365-2621.1938.tb17038.x
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- Article
SPECTROSCOPY IN FOOD RESEARCH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 121, doi. 10.1111/j.1365-2621.1938.tb17043.x
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- Article
CRISTALLISATION ET DESSICCATION DE CERTAINS PROTEIDES SOUS L'ACTION DU FROID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 161, doi. 10.1111/j.1365-2621.1938.tb17049.x
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- Publication type:
- Article
ACTION OF ENZYMES AT LOW TEMPERATURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 57, doi. 10.1111/j.1365-2621.1938.tb17036.x
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- Article
IMPORTANCE OF THE UNIT OPERATION CONCEPT IN FOOD ENGINEERING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 79, doi. 10.1111/j.1365-2621.1938.tb17039.x
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- Article
PURPOSE OF THE FOOD TECHNOLOGY CONFERENCE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 1, doi. 10.1111/j.1365-2621.1938.tb17033.x
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- Article
RECENT DEVELOPMENTS IN CANNING FRUIT JUICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 5, doi. 10.1111/j.1365-2621.1938.tb17034.x
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- Article
FREEZING AND COLD STORAGE OF HERRING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 1/2, p. 205, doi. 10.1111/j.1365-2621.1938.tb17054.x
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- Article