Works matching IS 00221147 AND DT 1942 AND VI 7 AND IP 6
1
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 430, doi. 10.1111/j.1365-2621.1942.tb17670.x
- Article
2
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 481, doi. 10.1111/j.1365-2621.1942.tb17674.x
- HUCKER, G. J.;
- BROOKS, R. F.
- Article
3
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 503, doi. 10.1111/j.1365-2621.1942.tb17676.x
- THERIAULT, F. R.;
- FELLERS, C. R.
- Article
4
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 451, doi. 10.1111/j.1365-2621.1942.tb17672.x
- Article
5
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 495, doi. 10.1111/j.1365-2621.1942.tb17675.x
- MOHAMED, M. SAFWAT;
- MRAK, E. M.
- Article
6
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 459, doi. 10.1111/j.1365-2621.1942.tb17673.x
- HUCKER, G. J.;
- PEDERSON, C. S.
- Article
7
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 421, doi. 10.1111/j.1365-2621.1942.tb17669.x
- DUDLEY, H. C.;
- NEAL, PAUL A.
- Article
8
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 442, doi. 10.1111/j.1365-2621.1942.tb17671.x
- Article
9
- Journal of Food Science (Wiley-Blackwell), 1942, v. 7, n. 6, p. 509, doi. 10.1111/j.1365-2621.1942.tb17677.x
- Article