Works matching IS 00221147 AND DT 1939 AND VI 4 AND IP 1
Results: 11
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
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- Article
DETERMINATION OF THE HEAT RESISTANCE OP NON-SPORE-FORMING BACTERIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 21, doi. 10.1111/j.1365-2621.1939.tb17105.x
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- Article
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
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- Article
VITAMIN C CONTENT OF SOME TEXAS FRUITS AND VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 87, doi. 10.1111/j.1365-2621.1939.tb17112.x
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- Article
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
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- Article
INVESTIGATIONS OF THE CRACKING PROBLEM IN BRINING OF SWEET CHERRIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 93, doi. 10.1111/j.1365-2621.1939.tb17113.x
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- Article
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
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- Article
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
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- Article
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
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- Article
EFFECT OF DRYING AND STORAGE CONDITIONS ON COLOR AND SO<sub>2</sub> RETENTION OF DRIED APRICOTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 67, doi. 10.1111/j.1365-2621.1939.tb17109.x
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- Article
THERMAL PROCESSING OF CANNED FOODS IN TIN CONTAINERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 1, p. 1, doi. 10.1111/j.1365-2621.1939.tb17104.x
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- Article