Works matching IS 00221147 AND DT 1946 AND VI 11 AND IP 6
Results: 13
INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 521, doi. 10.1111/j.1365-2621.1946.tb16384.x
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- Article
MEASUREMENT OF BEEF TENDERNESS AND TENDERIZATION OF BEEF BY TENDERAY PROCESS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 525, doi. 10.1111/j.1365-2621.1946.tb16385.x
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- Article
CHEMICAL COMPOSITION OF RAW AND DEHYDRATED MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 501, doi. 10.1111/j.1365-2621.1946.tb16381.x
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- Article
ORGANOLEPTIC SIGNIFICANCE OF KIDNEYS IN POULTRY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 542, doi. 10.1111/j.1365-2621.1946.tb16387.x
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- Article
ASCORBIC ACID CONTENT OF PINEAPPLES AS CORRELATED WITH ENVIRONMENTAL FACTORS AND PLANT COMPOSITION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 535, doi. 10.1111/j.1365-2621.1946.tb16386.x
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- Article
ALBERT CLAYTON HUNTER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 457, doi. 10.1111/j.1365-2621.1946.tb16375.x
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- Article
ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND NIACIN CONTENT OF POTATOES IN LARGE-SCALE FOOD SERVICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 461, doi. 10.1111/j.1365-2621.1946.tb16376.x
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- Article
RETENTION OF ASCORBIC ACID IN RASPBERRIES DURING FREEZING, FROZEN STORAGE, PURÉEING, AND MANUFACTURE INTO VELVA FRUIT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 507, doi. 10.1111/j.1365-2621.1946.tb16382.x
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- Article
RETENTION OF ASCORBIC ACID IN SOLID-FRUIT AND VEGETABLE-JUICE CONCENTRATES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 516, doi. 10.1111/j.1365-2621.1946.tb16383.x
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- Article
RETENTION OF VITAMINS AND PALATABILITY IN LARGE-SCALE FOOD SERVICE OF SULFITED, DEHYDRATED CABBAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 475, doi. 10.1111/j.1365-2621.1946.tb16378.x
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- Article
EFFECTS OF DIFFERENT METHODS OF DEHYDRATION ON VITAMIN AND MINERAL VALUE OF MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 486, doi. 10.1111/j.1365-2621.1946.tb16379.x
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- Article
NUTRITIVE VALUE OF PROTEIN IN DEHYDRATED MEAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 494, doi. 10.1111/j.1365-2621.1946.tb16380.x
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- Article
RETENTION OF VITAMINS AND PALATABILITY IN LARGE-SCALE FOOD SERVICE OF UNSULFITED, DEHYDRATED CABBAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1946, v. 11, n. 6, p. 468, doi. 10.1111/j.1365-2621.1946.tb16377.x
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- Article