Works matching IS 00221147 AND DT 1947 AND VI 12 AND IP 4

Results: 10
    1

    STABILITY OF ASCORBIC ACID IN VARIOUS CARRIERS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 4, p. 253, doi. 10.1111/j.1365-2621.1947.tb16417.x
    By:
    • BRENNER, SADIE;
    • WODICEA, MAJOR VIRGIL O.;
    • DUNLOP, CAPTAIN STUART G.
    Publication type:
    Article
    2

    A STUDY O F OXIDIZING ENZYMES O F GUAVA.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 4, p. 300, doi. 10.1111/j.1365-2621.1947.tb16422.x
    By:
    • JIMGNEZ, MIGUEL A.
    Publication type:
    Article
    3

    SODIUM AND POTASSIUM CONTENT OF MEATS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 4, p. 328, doi. 10.1111/j.1365-2621.1947.tb16424.x
    By:
    • TOSCANI, VINCENT;
    • BUNIAK, VIOLA
    Publication type:
    Article
    4
    5
    6

    MICROBIOLOGY OF SPRAY-DRIED WHOLE EGG.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 4, p. 311, doi. 10.1111/j.1365-2621.1947.tb16423.x
    By:
    • McFARLANE, VERNON H.;
    • WATSON, ALICE J.;
    • SUTTON, RUTH R.;
    • KURMAN, WILLIAM
    Publication type:
    Article
    7
    8

    NUTRITIVE VALUE OF CANNED FOODS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 4, p. 273, doi. 10.1111/j.1365-2621.1947.tb16419.x
    By:
    • LAMB, F. C.;
    • PRESSLEY, ANNE;
    • ZUCH, T.
    Publication type:
    Article
    9
    10