Works matching IS 00221147 AND DT 1942 AND VI 7 AND IP 2

Results: 13

CHRONIC TOXICITY OF DIPHENYLENE SULFIDE TO THE ALBINO RAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 161, doi. 10.1111/j.1365-2621.1942.tb17244.x

By:

THOMAS, JOHN O.;
DeEDS, FLOYD;
COX, ALVIN J.

Publication type:

Article

SPICE CONTAMINATION AND ITS CONTROL.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 118, doi. 10.1111/j.1365-2621.1942.tb17237.x

By:

YESAIR, J.;
WILLIAMS, O. B.

Publication type:

Article

MICROSCOPIC STUDIES OF TISSUE OF FROZEN FRUITS AND VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 135, doi. 10.1111/j.1365-2621.1942.tb17240.x

By:

COX, MARY J.;
MacMASTERS, MAJEL M.

Publication type:

Article

DETERMINATION OF IRON IN THREE DIETS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 130, doi. 10.1111/j.1365-2621.1942.tb17239.x

By:

KOENIG, RUTH ADELE;
JOHNSON, C. R.

Publication type:

Article

RIBOFLAVIN CONTENT OF SOME COMMON FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 85, doi. 10.1111/j.1365-2621.1942.tb17232.x

By:

MUNSELL, HAZEL E.

Publication type:

Article

STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS III. EFFECT OF CHOCOLATE AND COCOA FILLINGS ON INHIBITING GROWTH OF STAPHYLOCOCCI.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 96, doi. 10.1111/j.1365-2621.1942.tb17233.x

By:

CATHCART, WILLIAM H.;
MERZ, ALBERT

Publication type:

Article

ASCORBIC ACID CONTENT OF FOUR VARIETIES OF RAW WINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 127, doi. 10.1111/j.1365-2621.1942.tb17238.x

By:

KRAMER, MARGARET;
SATTERFIELD, G. HOWARD

Publication type:

Article

STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS IV. EFFECT OF COOKING BAKERY CUSTARDS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 100, doi. 10.1111/j.1365-2621.1942.tb17234.x

By:

CATHCART, WILLIAM H.;
MERZ, ALBERT;
RYBERG, RICHARD E.

Publication type:

Article

VITAMIN C, CAROTENE, CALCIUM, AND PHOSPHORUS IN EXPRESSED VEGETABLE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 140, doi. 10.1111/j.1365-2621.1942.tb17241.x

By:

PUFFER, M. E.;
HINMAN, W. F.;
CHARLEY, H.;
HALLIDAY, E. G.

Publication type:

Article

RELATION OF VOLUME OF DAILY MILK PRODUCTION TO ASCORBIC ACID CONTENT OF COW'S MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 111, doi. 10.1111/j.1365-2621.1942.tb17236.x

By:

HOLMES, ARTHUR D.;
TRIPP, FRANCIS;
WOELFFER, E. A.;
SATTERFIELD, G. HOWARD

Publication type:

Article

ACTION OF VISKING SAUSAGE-CASING MATERIAL ON BACTERIAL GROWTH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 104, doi. 10.1111/j.1365-2621.1942.tb17235.x

By:

HALL, IVAN C.

Publication type:

Article

ASCORBIC ACID CONTENT OF SEVEN VARIETIES OF MUSCADINE GRAPES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 144, doi. 10.1111/j.1365-2621.1942.tb17242.x

By:

BELL, THOMAS A.;
YARBROUGH, MARY;
CLEGG, ROBERT E.;
SATTERFIELD, G. HOWARD

Publication type:

Article

PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.).

Published in:

Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 2, p. 148, doi. 10.1111/j.1365-2621.1942.tb17243.x

By:

HANSON, HELEN LOUISE;
STEWART, GEORGE FRANKLIN;
LOWE, BELLE

Publication type:

Article