BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 399, doi. 10.1111/j.1365-2621.1946.tb16367.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1946 AND VI 11 AND IP 5
Results: 11
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BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 405, doi. 10.1111/j.1365-2621.1946.tb16368.x
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- Publication type:
- Article
3
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS:VI. THERMAL DEATH-TIME CURVE FOR SPORES OF TEST PUTREFACTIVE ANAEROBE IN MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 411, doi. 10.1111/j.1365-2621.1946.tb16369.x
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- Publication type:
- Article
4
VITAMIN CONTENT OF DEHYDRATED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 419, doi. 10.1111/j.1365-2621.1946.tb16370.x
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- Publication type:
- Article
5
B-COMPLEX VITAMINS IN MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 425, doi. 10.1111/j.1365-2621.1946.tb16371.x
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- Publication type:
- Article
6
AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY-DRIED WHOLE-EGG POWDER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 380, doi. 10.1111/j.1365-2621.1946.tb16365.x
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- Publication type:
- Article
7
A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 454, doi. 10.1111/j.1365-2621.1946.tb16374.x
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- Publication type:
- Article
8
LEAVES AND STEMS OF TURNIP GREENS AS A SOURCE OF SOME NUTRIENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 432, doi. 10.1111/j.1365-2621.1946.tb16372.x
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- Publication type:
- Article
9
NUTRITIVE VALUE OF CANNED FOODS. XVI. PROSIMATI AND MINERAL COMPOSITION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 391, doi. 10.1111/j.1365-2621.1946.tb16366.x
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- Publication type:
- Article
10
INFLUENCE OF NUTRITIONAL FACTORS ON CORRELATION BETWEEN VITAMIN C CONCENTRATION AND GROWTH OF CEREALS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 373, doi. 10.1111/j.1365-2621.1946.tb16364.x
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- Publication type:
- Article
11
A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING I. COMPOSITION AND PROPERTIES OF SOY FLOURS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 5, p. 447, doi. 10.1111/j.1365-2621.1946.tb16373.x
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- Publication type:
- Article