Works matching IS 00221147 AND DT 1939 AND VI 4 AND IP 1

Results: 11
    1

    SALT CONTENT OF CURED HAM.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 55, doi. 10.1111/j.1365-2621.1939.tb17108.x
    By:
    • MILLER, R. C.;
    • ZIEGLER, P. T.
    Publication type:
    Article
    2
    3

    SOURCES OF URONIC ACID IN THE APPLE.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 47, doi. 10.1111/j.1365-2621.1939.tb17107.x
    By:
    • MANVILLE, IRA A.;
    • REITHEL, FRANCIS J.;
    • YAMADA, PAUL M.
    Publication type:
    Article
    4
    5

    VITAMIN C CONTENT OF SAUERKRAUT.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 31, doi. 10.1111/j.1365-2621.1939.tb17106.x
    By:
    • PEDERSON, C. S.;
    • MACK, G. L.;
    • ATHAWES, W. L.
    Publication type:
    Article
    6
    7

    OXALATES IN PINEAPPLES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 75, doi. 10.1111/j.1365-2621.1939.tb17110.x
    By:
    • CLARK, HAROLD E.
    Publication type:
    Article
    8

    USE OF STABILIZERS IN UNAGITATED ICE CREAMS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 101, doi. 10.1111/j.1365-2621.1939.tb17114.x
    By:
    • BENTLEY, LILLIAN S.;
    • WATTS, BETTY M.
    Publication type:
    Article
    9

    FLAVOR CONTRIBUTORS OF SWISS-TYPE CHEESE.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 81, doi. 10.1111/j.1365-2621.1939.tb17111.x
    By:
    • BABEL, F. J.;
    • HAMMER, B. W.
    Publication type:
    Article
    10
    11