PROPERTIES OF THE OXIDIZING ENZYMES OF CERTAIN VINIFERA GRAPES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 637, doi. 10.1111/j.1365-2621.1940.tb17222.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1940 AND VI 5 AND IP 6
Results: 9
1
2
A STUDY OF STARCH FROM DIFFERENT VARIETIES AND TYPES OF CORN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 563, doi. 10.1111/j.1365-2621.1940.tb17216.x
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- Publication type:
- Article
3
COMMENTS ON THE MICROBIOLOGY OF SPOILAGE IN CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 549, doi. 10.1111/j.1365-2621.1940.tb17214.x
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- Publication type:
- Article
4
THE HEME PIGMENTS OF CURED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 625, doi. 10.1111/j.1365-2621.1940.tb17221.x
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- Publication type:
- Article
5
THE HEME PIGMENTS OF CURED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 607, doi. 10.1111/j.1365-2621.1940.tb17219.x
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- Publication type:
- Article
6
COMPOSITION OF FIREWEED HONEY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 559, doi. 10.1111/j.1365-2621.1940.tb17215.x
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- Publication type:
- Article
7
THE HEME PIGMENTS OF CURED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 617, doi. 10.1111/j.1365-2621.1940.tb17220.x
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- Publication type:
- Article
8
COMPARISON OF ORGANOLEPTIC AND PHYSICOCHEMICAL METHODS FOR DETERMINING QUALITY IN FRESH, FROZEN, AND CANNED LIMA BEANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 583, doi. 10.1111/j.1365-2621.1940.tb17217.x
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- Publication type:
- Article
9
THE HEME PIGMENTS OF CURED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1940, v. 5, n. 6, p. 593, doi. 10.1111/j.1365-2621.1940.tb17218.x
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- Publication type:
- Article