Works matching IS 00221147 AND DT 1941 AND VI 6 AND IP 3

Results: 7
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    LOSS OF VITAMIN C DURING COOKING OF RHUBARB.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 3, p. 217, doi. 10.1111/j.1365-2621.1941.tb16285.x
    By:
    • BROWN, E. JOSEPHINE;
    • SCHUELE, HULDA;
    • FENTON, FAITH
    Publication type:
    Article
    4

    RIBOFLAVIN CONTENT OF PORK MUSCLE.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 3, p. 239, doi. 10.1111/j.1365-2621.1941.tb16288.x
    By:
    • ITTNER, N. R.;
    • HUGHES, E. H.
    Publication type:
    Article
    5

    COLLAGEN DETERMINATION IN COOKED MEAT.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 3, p. 245, doi. 10.1111/j.1365-2621.1941.tb16289.x
    By:
    • BELL, EDITH F.;
    • MORGAN, AGNES FAY;
    • DORMAN, ADAMAE
    Publication type:
    Article
    6
    7

    A STUDY OF HAN SOURING.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1941, v. 6, n. 3, p. 273, doi. 10.1111/j.1365-2621.1941.tb16291.x
    By:
    • JENSEN, L. B.;
    • HESS, W. R.
    Publication type:
    Article