Works matching IS 00221147 AND DT 1948 AND VI 13 AND IP 3

Results: 13

SURVIVAL OF SALMONELLA IN RECONSTITUTED EGG POWDER SUBJECTED TO HOLDING AND SCRAMBLING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 216, doi. 10.1111/j.1365-2621.1948.tb16616.x

By:

SOLOWEY, MATHILDE;
CALESNICK, ELEANOR J.

Publication type:

Article

EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON RETENTION OF NUTRIENTS IN VEGETABLES. II. SNAP BEANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 227, doi. 10.1111/j.1365-2621.1948.tb16617.x

By:

EHEART, MARY S.;
SHOLES, MATTIE LOU

Publication type:

Article

PREVENTION OF DARKENING OF BANANAS DURING DEHYDRATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 193, doi. 10.1111/j.1365-2621.1948.tb16612.x

By:

FEIGENBAUM, JACOB;
ISRAELASHVILI, SHALOM

Publication type:

Article

FLAVOR OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 179, doi. 10.1111/j.1365-2621.1948.tb16609.x

By:

CROCKER, E. C.

Publication type:

Article

EFFECT OF STORAGE TEMPERATURE ON RETENTION OF ASCORBIC ACID IN ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 244, doi. 10.1111/j.1365-2621.1948.tb16619.x

By:

EVENDEN, WM.;
MARSH, GEO. L.

Publication type:

Article

EFFECT OF VARIETY AND STORAGE ON CAROTENE AND TOTAL CAROTENOID PIGMENTS IN SWEET POTATOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 203, doi. 10.1111/j.1365-2621.1948.tb16614.x

By:

EZELL, BOYCE D.;
WILCOX, MARGUERITE S.

Publication type:

Article

SURVIVAL OF BACTERIA IN A PRECOOKED, FRESH-FROZEN FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 254, doi. 10.1111/j.1365-2621.1948.tb16620.x

By:

GUNDERSON, M.F.;
ROSE, K. D.

Publication type:

Article

VARIABILITY OF ASCORBIC ACID WITHIN AND BETWEEN CABBAGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 236, doi. 10.1111/j.1365-2621.1948.tb16618.x

By:

SMITH, ELIZABETH B.;
HILTZ, MARY C.;
ROBINSON, ALLEN D.

Publication type:

Article

THIAMIN STABILITY IN SPRAY-DRIED WHOLE EGG.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 184, doi. 10.1111/j.1365-2621.1948.tb16610.x

By:

OLSEN, ALLEN L.;
WEYBREW, JOSEPH A.;
CONRAD, RALPH M.

Publication type:

Article

EFFECT OF STORAGE AND MICROBIAL ACTION ON VITAMIN CONTENT OF PORK. II.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 195, doi. 10.1111/j.1365-2621.1948.tb16613.x

By:

RICE, E. E.;
SQUIRES, E. M.;
FRIED, J. F.

Publication type:

Article

BROWN DISCOLORATION IN MALTED PROCESS CHEESE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 213, doi. 10.1111/j.1365-2621.1948.tb16615.x

By:

HLYNKA, I.;
HOOD, E. G.

Publication type:

Article

HYDROXYMETHYLFURFURAL IN CALIFORNIA WINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 264, doi. 10.1111/j.1365-2621.1948.tb16621.x

By:

AMERINE, MAYNARD A.

Publication type:

Article

COMPARISON OF ANALYZED WITH CALCULATED DIETS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 187, doi. 10.1111/j.1365-2621.1948.tb16611.x

By:

TOSCANI, VINCENT

Publication type:

Article