Works matching IS 00221147 AND DT 1938 AND VI 3 AND IP 3

Results: 10

VITAMIN C CONTENT OF VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 311, doi. 10.1111/j.1365-2621.1938.tb17063.x

By:

Wellington, Marylizabeth;
Tressler, Donald K.

Publication type:

Article

A STUDY OF CERTAIN REDUCING SUBSTANCES IN CITRUS FRUITS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 351, doi. 10.1111/j.1365-2621.1938.tb17067.x

By:

WITT, JAMES B.;
SURE, BARNETT

Publication type:

Article

IODINE CONTENT OP SOME OHIO VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 359, doi. 10.1111/j.1365-2621.1938.tb17068.x

By:

DIETZ, CARL

Publication type:

Article

CHANGES IN IRON CONTENT OF MUSTS AND WINES DURING VINIFICATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 307, doi. 10.1111/j.1365-2621.1938.tb17062.x

By:

MRAK, E. M.;
Fessler, J. F.

Publication type:

Article

SALMONELLA FOOD POISONING-INFECTION OR INTOXICATION?

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 347, doi. 10.1111/j.1365-2621.1938.tb17066.x

By:

DACK, G. M.;
DAVISON, ELLEN

Publication type:

Article

TYPES OF BACTERIA SURVIVING IN FROZEN-PACK VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 299, doi. 10.1111/j.1365-2621.1938.tb17061.x

By:

Lochhead, A. G.;
Jones, A. H.

Publication type:

Article

LACTIC ACID-PRODUCING BACTERIA IN FERMENTATIONS AND FOOD SPOILAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 317, doi. 10.1111/j.1365-2621.1938.tb17064.x

By:

PEDERSON, CARL S.

Publication type:

Article

STABILITY OF VITAMIN D IN IRRADIATED EVAPORATED MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 283, doi. 10.1111/j.1365-2621.1938.tb17059.x

By:

KRIEGER, C. H.;
SCOTT, H. T.

Publication type:

Article

A STUDY OF COMPARATIVE METHODS AND MEDIA USED IN MICROBIOLOGICAL EXAMINATION OF CREAMERY BUTTER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 287, doi. 10.1111/j.1365-2621.1938.tb17060.x

By:

SHADWICK, G. W.

Publication type:

Article

HEAT-RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 3, p. 323, doi. 10.1111/j.1365-2621.1938.tb17065.x

By:

TOWNSEND, C. T.;
ESTY, J. K.;
BASELT, F. C.

Publication type:

Article