Works matching IS 00221147 AND DT 1945 AND VI 10 AND IP 3
Results: 9
PHOTOMETRIC ESTIMATION OF VOLATILE SULFUR IN ONIONS AS A CRITERION OF PUNGENCY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 177, doi. 10.1111/j.1365-2621.1945.tb16159.x
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- Article
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 260, doi. 10.1111/j.1365-2621.1945.tb16167.x
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- Article
EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 246, doi. 10.1111/j.1365-2621.1945.tb16165.x
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- Article
RELATIVE VALUES OF CAROTENES IN FOODS AS MEASURED BY STORAGE OF VITAMIN A IN LIVERS OF RATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 187, doi. 10.1111/j.1365-2621.1945.tb16160.x
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- Article
EXAMINATION OF CANNED APPLE JUICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 227, doi. 10.1111/j.1365-2621.1945.tb16163.x
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- Article
INCIDENCE AND DISTRIBUTION OF CLOSTRIDIUM BOTULINUM IN SOILS OF ILLINOIS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 238, doi. 10.1111/j.1365-2621.1945.tb16164.x
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- Article
HOME CANNING. I. SURVEY OF BACTERIOLOGICAL AND OTHER FACTORS RESPONSIBLE FOR SPOILAGE OF HOME-CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 197, doi. 10.1111/j.1365-2621.1945.tb16161.x
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- Article
HOME CANNING. II. DETERMINATION OF PROCESS TIMES FOR HOME-CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 215, doi. 10.1111/j.1365-2621.1945.tb16162.x
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- Article
ASCORBIC ACID CONTENT OF OKRA AS AFFECTED BY MATURITY, STORAGE, AND COOKING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 3, p. 255, doi. 10.1111/j.1365-2621.1945.tb16166.x
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- Article