Works matching IS 00221147 AND DT 1946 AND VI 11 AND IP 1
Results: 10
VITAMIN A RETENTION IN DRIED EGGS AS AFFECTED BY COMPRESSION AND PACKAGING IN TIN CANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 39, doi. 10.1111/j.1365-2621.1946.tb16323.x
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- Article
AN INVESTIGATION OF THE CHARACTERS OF DRIED WHOLE EGG DETERMINING BAKING QUALITY FOR CAKES OTHER THAN SPONGE CAKES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 41, doi. 10.1111/j.1365-2621.1946.tb16324.x
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IMPROVEMENT IN DIGESTIBILITY OF NAVY-BEAN STARCH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 49, doi. 10.1111/j.1365-2621.1946.tb16325.x
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ORGANOLEPTIC TESTS PERTAINING TO APPLES AND PEARS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 84, doi. 10.1111/j.1365-2621.1946.tb16329.x
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PRODUCING DEHYDRATED MEATS BY DRUM-CABINET, RETORT-CABINET, AND OTHER METHODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 1, doi. 10.1111/j.1365-2621.1946.tb16320.x
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- Article
RETENTION OF CAROTENE, THIAMIN, RIBOFLAVIN, AND NIACIN DURING LARGE-SCALE FOOD SERVICE OF DEHYDRATED CARROTS.
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- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 61, doi. 10.1111/j.1365-2621.1946.tb16327.x
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- Article
COMPRESSIBILITY OF DEHYDRATED MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 32, doi. 10.1111/j.1365-2621.1946.tb16322.x
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- Article
PRELIMINARY INVESTIGATION ON MEASUREMENT OF COLOR IN CANNED FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 14, doi. 10.1111/j.1365-2621.1946.tb16321.x
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VEGETABLE CROPS IN RELATION TO SOIL FERTILITY.: III. OXALATE CONTENT AND NITROGEN FERTILIZATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 54, doi. 10.1111/j.1365-2621.1946.tb16326.x
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- Article
RETENTION OF ASCORBIC ACID IN STRAWBERRIES DURING PROCESSING, FROZEN STORAGE, AND MANUFACTURE OF VELVA FRUIT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 1, p. 69, doi. 10.1111/j.1365-2621.1946.tb16328.x
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- Article