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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- Publication type:
- Article