Works matching IS 00221147 AND DT 1947 AND VI 12 AND IP 6
Results: 9
EFFECT OF CERTAIN HOME PRACTICES ON REDUCED ASCORBIC ACID CONTENT OF PEAS, RHUBARB, SNAP BEANS, SOYBEANS, AND SPINACH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 439, doi. 10.1111/j.1365-2621.1947.tb16437.x
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MICROBIOLOGY OF SPRAT-DRIED WHOLE EGG.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 474, doi. 10.1111/j.1365-2621.1947.tb16441.x
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VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 496, doi. 10.1111/j.1365-2621.1947.tb16443.x
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EFFECT OF SOY FLOURS ON RATE OF STALING IN PLAIN CAKE.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 449, doi. 10.1111/j.1365-2621.1947.tb16438.x
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ASCORBIC ACID CONTENT OF STRAWBERRIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 510, doi. 10.1111/j.1365-2621.1947.tb16444.x
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COOLING OF BLANCHED VEGETABLES AND FRUITS FOR FREEZING.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 484, doi. 10.1111/j.1365-2621.1947.tb16442.x
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EFFECTIVENESS OF FAT IN SOY FLOUR AS A SHORTENING AGENT.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 461, doi. 10.1111/j.1365-2621.1947.tb16439.x
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SIGNIFICANCE OF BACTERIA IN FROZEN VEGETABLES.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 429, doi. 10.1111/j.1365-2621.1947.tb16436.x
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THIAMIN AND ASCORBIC ACID VALUES OF RAW AND CANNED PEAS.
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- Journal of Food Science (Wiley-Blackwell), 1947, v. 12, n. 6, p. 468, doi. 10.1111/j.1365-2621.1947.tb16440.x
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- Article