MULTIPLICATION OF BACTERIA IN WATER AND ITS SIGNIFICANCE IN FOOD SPOILAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 244, doi. 10.1111/j.1365-2621.1942.tb17254.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1942 AND VI 7 AND IP 3
Results: 10
1
2
THE COMMON HOUSE FLY ( MUSCA DOMESTIC A) AS A SOURCE OF POLLUTION IN FOOD ESTABLISHMENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 192, doi. 10.1111/j.1365-2621.1942.tb17248.x
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- Publication type:
- Article
3
BACTERTOLOGICAL SURVEY OF CANNED SALMON.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 178, doi. 10.1111/j.1365-2621.1942.tb17246.x
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- Publication type:
- Article
4
IRON CONTENT OF POTATOES AS INFLUENCED BY COOKING METHOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 210, doi. 10.1111/j.1365-2621.1942.tb17250.x
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- Publication type:
- Article
5
EXPERIMENTS WITH ANTIOXIDANTS FOR PREVENTING FLAVOR DETERIORATION IN CANNED ORANGE JUICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 236, doi. 10.1111/j.1365-2621.1942.tb17253.x
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- Publication type:
- Article
6
LOSSES OF VITAMIN C DURING COOKING OF PARSNIPS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 218, doi. 10.1111/j.1365-2621.1942.tb17251.x
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- Publication type:
- Article
7
KINETICS AS A FUNCTION OF TEMPERATURE OF LIPASE, TRYPSIN, AND INVERTASE ACTIVITY FROM -70 TO 50°C.(-94 TO 122°F.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 201, doi. 10.1111/j.1365-2621.1942.tb17249.x
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- Publication type:
- Article
8
VITAMIN CONTENT OF GREEN SNAP BEANS. INFLUENCE OF FREEZING, CANNING, AND DEHYDRATION ON THE CONTENT OF THIAMIN, RIBOFLAVIN, AND ASCORBIC ACID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 171, doi. 10.1111/j.1365-2621.1942.tb17245.x
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- Publication type:
- Article
9
BLACKENING OF COOKED POTATOES-PROPERTIES OF THE PIGMENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 227, doi. 10.1111/j.1365-2621.1942.tb17252.x
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- Publication type:
- Article
10
DETECTION OF BACILLUS THERMOACIDURANS (BERRY) IN TOMATO JUICE, AND SUCCESSFUL CULTIVATION OF THE ORGANISM IN THE LABORATORY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 3, p. 186, doi. 10.1111/j.1365-2621.1942.tb17247.x
- By:
- Publication type:
- Article