A SIMPLE FLUOROMETRIC METHOD FOR THIAMIN IN MILK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 351, doi. 10.1111/j.1365-2621.1945.tb16178.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1945 AND VI 10 AND IP 4
Results: 12
1
2
CAROTENE AND CITRIN CONTENT OF PEAS AS INFLUENCED BY CHEMICAL TREATMENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 308, doi. 10.1111/j.1365-2621.1945.tb16172.x
- By:
- Publication type:
- Article
3
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 293, doi. 10.1111/j.1365-2621.1945.tb16170.x
- By:
- Publication type:
- Article
4
STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 334, doi. 10.1111/j.1365-2621.1945.tb16176.x
- By:
- Publication type:
- Article
5
THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 325, doi. 10.1111/j.1365-2621.1945.tb16174.x
- By:
- Publication type:
- Article
6
CONTROL OF DUST CONTAMINATION IN AGAR POUR PLATE ANALYSIS OF MILK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 303, doi. 10.1111/j.1365-2621.1945.tb16171.x
- By:
- Publication type:
- Article
7
EFFECT OF SPICES AND FLAVORING MATERIALS ON GROWTH OF YEASTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 273, doi. 10.1111/j.1365-2621.1945.tb16168.x
- By:
- Publication type:
- Article
8
EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 342, doi. 10.1111/j.1365-2621.1945.tb16177.x
- By:
- Publication type:
- Article
9
RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 357, doi. 10.1111/j.1365-2621.1945.tb16179.x
- By:
- Publication type:
- Article
10
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 283, doi. 10.1111/j.1365-2621.1945.tb16169.x
- By:
- Publication type:
- Article
11
DEGREE OF PIGMENTATION AND ITS PROBABLE RELATIONSHIP TO INVERTIVE ACTIVITY OF HONEY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 330, doi. 10.1111/j.1365-2621.1945.tb16175.x
- By:
- Publication type:
- Article
12
HISTOLOGICAL CHARACTERISTICS, TENDERNESS, AND DRIP LOSSES OF BEEF IN RELATION TO TEMPERATURE OF FREEZING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1945, v. 10, n. 4, p. 312, doi. 10.1111/j.1365-2621.1945.tb16173.x
- By:
- Publication type:
- Article