Works matching IS 00221147 AND DT 1940 AND VI 5 AND IP 2

Results: 12

CLOSTRIDIUM PASTEURIANUM ASSOCIATED WITH SPOILAGE OF AN ACID CANNED FRUIT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 115, doi. 10.1111/j.1365-2621.1940.tb17173.x

By:

SPIEGELBERG, C. H.

Publication type:

Article

COMPARISON OF NUTRITIVE VALUE OF REFINED COCONUT OIL AND BUTTERFAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 177, doi. 10.1111/j.1365-2621.1940.tb17180.x

By:

HARRIS, ROBERT S.;
MOSHER, L. MALCOLM

Publication type:

Article

TENDEROMETER READINGS AS AN INDEX OF QUALITY OF FRESH ASPARAGUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 161, doi. 10.1111/j.1365-2621.1940.tb17178.x

By:

JENKINS, E. R.;
LEE, F. A.

Publication type:

Article

BACTERICIDAL PROPERTIES OF ALLYL ISOTHIOCYANATE AND RELATED OILS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 147, doi. 10.1111/j.1365-2621.1940.tb17176.x

By:

FOTER, MILTON J.

Publication type:

Article

STUDIES ON THE BACTERIOLOGY OF WILTSHIRE BACON.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 205, doi. 10.1111/j.1365-2621.1940.tb17183.x

By:

LANDERKIN, G. B.

Publication type:

Article

INFLUENCE OF FEEDS ON LECITHIN CONTENT OF MILK AND POSSIBLE RELATIONSHIP OF LECITHIN CONTENT TO SUSCEPTIBILITY OF MILK TO COPPER-INDUCED OXIDIZED FLAVOR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 131, doi. 10.1111/j.1365-2621.1940.tb17174.x

By:

GOULD, I. A.;
FOX, W. K.;
TROUT, G. M.

Publication type:

Article

INFLUENCE OF SUNLIGHT ON FLAVOR AND ASCORBIC ACID CONTENT OF MILK EXPOSED IN THREE DIFFERENT TYPES OF PAPER CONTAINERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 153, doi. 10.1111/j.1365-2621.1940.tb17177.x

By:

HENDERSON, J. L.;
FOORD, D. C.;
ROADHOUSE, C. L.

Publication type:

Article

SOYBEAN FLOUR AS AN EMULSIFYING AGENT IN PREPARATION OF SALAD DRESSINGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 197, doi. 10.1111/j.1365-2621.1940.tb17182.x

By:

WATTS, BETTY M.;
MORSE, LURA

Publication type:

Article

'OXIDASE REACTION' OF BACTERIA IN RELATION TO DAIRY PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 215, doi. 10.1111/j.1365-2621.1940.tb17184.x

By:

CASTELL, C. H.;
GARRARD, E. H.

Publication type:

Article

A COMPARATIVE STUDY OF STANDARD LACTOSE BROTH AND MODIFIED EIJKMAN MEDIUM FOR ISOLATION OF ESCHERICHIA COLI FROM NUT MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 141, doi. 10.1111/j.1365-2621.1940.tb17175.x

By:

OSTROLENK, MORRIS;
HUNTER, ALBERT C.

Publication type:

Article

WHEY SOLIDS IN CANDY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 185, doi. 10.1111/j.1365-2621.1940.tb17181.x

By:

WEBB, B. H.;
HUFNAGEL, C. F.

Publication type:

Article

PECTINS AND THE TEXTURE OF COOKED POTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 2, p. 167, doi. 10.1111/j.1365-2621.1940.tb17179.x

By:

FREEMAN, MONROE E.;
RITCHIE, W. S.

Publication type:

Article