Works matching IS 00221147 AND DT 1946 AND VI 11 AND IP 3

Results: 9
    1

    PASTEURIZATION OF LIQUlD-EGG PRODUCTS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 3, p. 246, doi. 10.1111/j.1365-2621.1946.tb16349.x
    By:
    • PAYAWAL, SOLEDAD R.;
    • LOWE, BELLE;
    • STEWART, GEORGE F.
    Publication type:
    Article
    2
    3

    PASTEURIZATION OF LIQUID-EGG PRODUCTS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 3, p. 229, doi. 10.1111/j.1365-2621.1946.tb16348.x
    By:
    • WINTER, ALDEN R.;
    • GRECO, PHILIP A.;
    • STEWART, GEORGE F.
    Publication type:
    Article
    4
    5
    6

    SOME COOKING QUALITIES OF HOMOGENIZED MILK.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 3, p. 261, doi. 10.1111/j.1365-2621.1946.tb16350.x
    By:
    • TOWSON, ALICE M.;
    • TROUT, G. M.
    Publication type:
    Article
    7
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