Works matching IS 00221147 AND DT 1938 AND VI 3 AND IP 4

Results: 11

ISOLATION OF HALOPHILIC BACTERIA FROM SOIL, WATER, AND DUNG.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 417, doi. 10.1111/j.1365-2621.1938.tb17076.x

By:

STUART, L. S.

Publication type:

Article

A NOTE ON THE BIOASSAY TECHNIQUE FOR DETERMINING AVAILABLE IRON IN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 383, doi. 10.1111/j.1365-2621.1938.tb17071.x

By:

Harris, Philip L.;
Poland, George L.

Publication type:

Article

COLOR IN CALIFORNIA WINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 439, doi. 10.1111/j.1365-2621.1938.tb17079.x

By:

WINKLES, A. J.;
AMERINE, M. A.

Publication type:

Article

ACID-BASE BALANCE OF CEREALS AND SOME RELATED FOOD MATERIALS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 393, doi. 10.1111/j.1365-2621.1938.tb17073.x

By:

DAVIDSON, JEHIEL;
LeCLERC, J. A.

Publication type:

Article

LOSSES OF VITAMIN C DURING COMMERCIAL FREEZING, DEFROSTING, AND COOKING OF FROSTED PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 409, doi. 10.1111/j.1365-2621.1938.tb17075.x

By:

FENTON, FAITH;
TRESSLER, D. K.

Publication type:

Article

STABILITY OF VITAMIN B<sub>1</sub> OF VACUUM-DRIED ANIMAL TISSUES DURING STORAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 367, doi. 10.1111/j.1365-2621.1938.tb17069.x

By:

ARNOLD, AARON;
ELVEHJEM, C. A.

Publication type:

Article

BACTERICIDAL ACTIVITY OF CROTONALDEHYDE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 389, doi. 10.1111/j.1365-2621.1938.tb17072.x

By:

INGERSOLL, ROBERT L.;
VOLLRATH, RICHARD E.;
SCOTT, BERNARD;
LINDEGREN, CARL C.

Publication type:

Article

DETECTING THERMOPHILIC CONTAMINATION IN SKIM-MILK POWDER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 421, doi. 10.1111/j.1365-2621.1938.tb17077.x

By:

SORENSEN, C. M.

Publication type:

Article

LOSSES OF VITAMIN C DURING BOILING AND STEAMING OF CARROTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 403, doi. 10.1111/j.1365-2621.1938.tb17074.x

By:

FENTON, FAITH;
TRESSLER, DONALD K.;
CAMP, S. C.;
KING, C. G.

Publication type:

Article

THE ANTIRACHITIC EFFECT OF SOME FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 373, doi. 10.1111/j.1365-2621.1938.tb17070.x

By:

KOHMAN, E. F.;
EDDY, W. H.;
WHITE, MARY E.;
SANBORN, N. H.

Publication type:

Article

COLOR IN CALIFORNIA WINES I. METHODS FOR MEASUREMENT OF COLOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1938, v. 3, n. 4, p. 429, doi. 10.1111/j.1365-2621.1938.tb17078.x

By:

WINKLER, A. J.;
AMERINE, M. A.

Publication type:

Article