Works matching IS 00221147 AND DT 1939 AND VI 4 AND IP 5

Results: 14

BACTERIA OF THE COLON-AEROGENES GROUP ON NUT MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 453, doi. 10.1111/j.1365-2621.1939.tb17141.x

By:

OSTROLENK, MORRIS;
HUNTER, ALBERT C.

Publication type:

Article

PREPARATION AND USE OF LOW-LACTOSE MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 493, doi. 10.1111/j.1365-2621.1939.tb17146.x

By:

Tracy, P. H.;
Cobbett, W. J.

Publication type:

Article

CAROTENE (VITAMIN A) CONTENT OP FRESH AND FROSTED PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 475, doi. 10.1111/j.1365-2621.1939.tb17144.x

By:

STIMSON, C. B.;
TRESSLER, D. K.;
MAYNARD, L. A.

Publication type:

Article

EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 511, doi. 10.1111/j.1365-2621.1939.tb17148.x

By:

FABIAN, F. W.;
WADSWORTH, C. K.

Publication type:

Article

REDOX POTENTIAL INDICATORS IN QUALITY CONTROL OF FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 441, doi. 10.1111/j.1365-2621.1939.tb17139.x

By:

PROCTOR, BERNARD E.;
GREENLIE, DAVID G.

Publication type:

Article

SUSCEPTIBILITY OF FROZEN-DEFROSTED POULTRY MEAT TO DRIP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 485, doi. 10.1111/j.1365-2621.1939.tb17145.x

By:

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

Publication type:

Article

EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 521, doi. 10.1111/j.1365-2621.1939.tb17149.x

By:

FABIAN, F. W.;
WADSWORTH, C. K.

Publication type:

Article

FROZEN STORAGE OF POULTRY. III. PEROXIDE OXYGEN AND FREE FATTY ACID FORMATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 433, doi. 10.1111/j.1365-2621.1939.tb17138.x

By:

COOK, W. H.;
WHITE, W. H.

Publication type:

Article

FROZEN STORAGE OP POULTRY. II. BLOOM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 419, doi. 10.1111/j.1365-2621.1939.tb17136.x

By:

COOK, W. H.

Publication type:

Article

EXPERIMENTAL WORK ON LACTIC ACID IN PRESERVING PICKLES AND PICKLE PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 499, doi. 10.1111/j.1365-2621.1939.tb17147.x

By:

FABIAN, F. W.;
WADSWORTH, C. K.

Publication type:

Article

REMOVAL OF LEAD IN MAPLE SYRUP BY MEANS OP BASE EXCHANGE MATERIAL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 461, doi. 10.1111/j.1365-2621.1939.tb17142.x

By:

WILLITS, C. O.;
TRESSLER, C. J.

Publication type:

Article

FREEZING TEMPERATURE AS RELATED TO DRIP OF FROZEN-DEFROSTED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 425, doi. 10.1111/j.1365-2621.1939.tb17137.x

By:

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

Publication type:

Article

ANAEROBIC TECHNIQUE-A MODIFIED DEEP AGAR SHAKE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 447, doi. 10.1111/j.1365-2621.1939.tb17140.x

By:

MILLER, NORMAN J.;
GARRETT, ORVILLE W.;
PRICKETT, PAUL S.

Publication type:

Article

SIMULATION, BY CHEMICAL AGENTS, OF COOKING OF POTATO TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1939, v. 4, n. 5, p. 469, doi. 10.1111/j.1365-2621.1939.tb17143.x

By:

PERSONIUS, CATHEEINE J.;
SHARP, PAUL. F.

Publication type:

Article