Works matching IS 00221147 AND DT 1944 AND VI 9 AND IP 6

Results: 10

PRELIMINARY STUDIES ON STABILIZATION OF THIAMIN IN DEHYDRATED FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 491, doi. 10.1111/j.1365-2621.1944.tb16719.x

By:

RICE, E. E.;
BEUK, J. F.;
KAUFFMAN, F. L.;
SCHULTZ, H. W.;
ROBINSON, H. E.

Publication type:

Article

RIBOFLAVIN CONTENT OF FRESH AND PROCESSED SWISS CHARD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 465, doi. 10.1111/j.1365-2621.1944.tb16717.x

By:

PORTER, THELMA;
KELLY, EUNICE

Publication type:

Article

RATIO OF SOLUBLE SUGARS, PECTIC MATERIALS, and HEMICELLULOSES TO NITROGEN-FREE EXTRACT OF SOME COMMON VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 462, doi. 10.1111/j.1365-2621.1944.tb16716.x

By:

BENNETT, EMMETT

Publication type:

Article

ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 471, doi. 10.1111/j.1365-2621.1944.tb16718.x

By:

GLEIM, ELLA G.;
TRESSLER, DONALD K.;
FENTON, FAITH

Publication type:

Article

STUDIES ON THE BACTERIOLOGY OF STORED, DRIED EGG POWDER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 505, doi. 10.1111/j.1365-2621.1944.tb16721.x

By:

HARTSELL, S. E.

Publication type:

Article

CELLULAR CHANGES IN CERTAIN FRUITS AND VEGETABLES DURING BLANCHING AND DEHYDRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 442, doi. 10.1111/j.1365-2621.1944.tb16714.x

By:

CRAFTS, A. S.

Publication type:

Article

ASCORBIC ACID CONTENT OF SMALL FRUITS IN RELATION TO GENETIC AND ENVIRONMENTAL FACTORS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 453, doi. 10.1111/j.1365-2621.1944.tb16715.x

By:

HANSEN, ELMER;
WALDO, GEORGE F.

Publication type:

Article

VITAMIN A CONTENT OF PALM OILS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 500, doi. 10.1111/j.1365-2621.1944.tb16720.x

By:

POE, CHARLES F.;
FEHLMANN, HAZEL A.

Publication type:

Article

CAROTENE and CHLOROPHYLL CONTENT OP FRESH AND PROCESSED SWISS CHARD AND BEET GREENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 434, doi. 10.1111/j.1365-2621.1944.tb16713.x

By:

PORTER, THELMA;
WHARTON, MARION A.;
BELTZ, ROSALIE M.

Publication type:

Article

A CHROMATOGRAPHIC INVESTIGATION OF THE CAROTENOID PIGMENTS OF THE AVOCADO.

Published in:

Journal of Food Science (Wiley-Blackwell), 1944, v. 9, n. 6, p. 427, doi. 10.1111/j.1365-2621.1944.tb16712.x

By:

LASSEN, S.;
BACON, K.;
SUTHERLAND, J.

Publication type:

Article