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

By:

WARRICK, L. F.

Publication type:

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

By:

PLANK, R.

Publication type:

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

By:

CAMERON, E. J.

Publication type:

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

By:

TOBEY, JAMES A.

Publication type:

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

By:

WEBB, B. H.

Publication type:

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

By:

EWELL, ARTHUR W.

Publication type:

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

By:

LEVINE, MAX

Publication type:

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

By:

HOLT, JAMES

Publication type:

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

By:

PIETTRE, MAURICE

Publication type:

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

By:

FITZGERALD, G. A.;
FELLERS, C. R.

Publication type:

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

By:

MORAN, T.

Publication type:

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

By:

PRESCOTT, SAMUEL C.;
TANNER, FEED W.

Publication type:

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

By:

VOLODKEVICH, N. N.

Publication type:

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

By:

JENKINS, R. R.;
TRESSLER, D. K.;
FITZGERALD, G. A.

Publication type:

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

By:

BERUBE, LOUIS

Publication type:

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

By:

PERLICK, A.

Publication type:

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

By:

PROCTOR, BERNARD E.;
GEEENLIE, DAVID G.

Publication type:

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

By:

BALL, C. O.

Publication type:

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

By:

BROOKS, J.

Publication type:

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

By:

HARRISON, GEORGE R.

Publication type:

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

By:

PIETTRE, MAURICE

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

By:

BALLS, A. K.;
LINEWEAVER, HANS

Publication type:

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

By:

BURTON, L. V.

Publication type:

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

By:

PRESCOTT, SAMUEL C.

Publication type:

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

By:

AYERS, S. HENRY

Publication type:

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

By:

REAY, GEORGE A.

Publication type:

Article