Works matching IS 00221147 AND DT 1939 AND VI 4 AND IP 3

Results: 9
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    2

    THE ROLE OF SPICES IN PICKLED-FOOD SPOILAGE.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 3, p. 269, doi. 10.1111/j.1365-2621.1939.tb17120.x
    By:
    • FABIAN, F. W.;
    • KREHL, CATHERINE F.;
    • LITTLE, N. W.
    Publication type:
    Article
    3
    4

    MICROBIOLOGICAL STUDIES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 3, p. 293, doi. 10.1111/j.1365-2621.1939.tb17122.x
    By:
    • SMART, HELEN F.
    Publication type:
    Article
    5

    THE B VITAMINS OF CALIFORNIA GRAPE JUICES AND WINES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 3, p. 217, doi. 10.1111/j.1365-2621.1939.tb17115.x
    By:
    • MORGAN, AGNES FAY;
    • NOBLES, HELEN L.;
    • WIENS, ADINA;
    • MARSH, GEORGE L.;
    • WINKLER, ALBERT J.
    Publication type:
    Article
    6
    7

    PRECOOLING OF POULTRY.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 3, p. 245, doi. 10.1111/j.1365-2621.1939.tb17118.x
    By:
    • Cook, W. H.
    Publication type:
    Article
    8
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