Works matching IS 00221147 AND DT 1939 AND VI 4 AND IP 2

Results: 10

VARIOUS FATS USED IN DEEP-FAT FRYING OF DOUGH MIXTURES AT HIGH ALTITUDES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 135, doi. 10.1111/j.1365-2621.1939.tb17336.x

By:

THIESSEN, E. J.

Publication type:

Article

A METHOD FOR STUDYING THE HISTOLOGICAL STRUCTURE OF FROZEN PRODUCTS. I. POULTRY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 117, doi. 10.1111/j.1365-2621.1939.tb17334.x

By:

KOONZ, C. H.;
RAMSBOTTOM, J. M.

Publication type:

Article

VITAMIN CONTENT OF CERTAIN PACIFIC FISH OILS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 145, doi. 10.1111/j.1365-2621.1939.tb17337.x

By:

MORGAN, AGNES FAY;
KIMMEL, LOUISE;
DAVISON, HELEN G.

Publication type:

Article

ERRATA.

Published in:: Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. i, doi. 10.1111/j.1365-2621.1939.tb17332.x
Publication type:: Article

A STUDY OP MICROCOCCI SURVIVING IN FROZEN-PACK VEGETABLES AND THEIR ENTEROTOXIC PROPERTIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 203, doi. 10.1111/j.1365-2621.1939.tb17341.x

By:

JONES, A. H.;
LOCHHEAD, A. G.

Publication type:

Article

BACTERIAL SPECIES ON NUT MEATS USED IN ICE CREAM MIXES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 191, doi. 10.1111/j.1365-2621.1939.tb17340.x

By:

WENZEL, MARIE;
BLACK, L. A.

Publication type:

Article

STUDIES ON PRODUCTION OF ETHYLENE IN THE RIPENING PROCESS IN APPLE AND BANANA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 173, doi. 10.1111/j.1365-2621.1939.tb17339.x

By:

NELSON, R. C.

Publication type:

Article

SEASONAL VARIATION IN CHEMICAL COMPOSITION OF COMMON HADDOCK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 159, doi. 10.1111/j.1365-2621.1939.tb17338.x

By:

CROOKS, G. CHAPMAN;
RITCHIE, W. S.

Publication type:

Article

OCCURRENCE OF CAROTENE IN THE OIL OF ATTALEA GOMPHOCOCCA MART. AND ITS RELATION TO VITAMIN A POTENCY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 129, doi. 10.1111/j.1365-2621.1939.tb17335.x

By:

BLACKIE, WILLIAM JOHN;
COWGILL, GEORGE R.

Publication type:

Article

PECTIC ENZYMES. III. HEAT INACTIVATION OF TOMATO PECTIN-METHOXYLASE (PECTASE).

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 2, p. 113, doi. 10.1111/j.1365-2621.1939.tb17333.x

By:

KERTESZ, Z. I.

Publication type:

Article