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
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- 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
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PREVENTION OF DARKENING OF BANANAS DURING DEHYDRATION.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 193, doi. 10.1111/j.1365-2621.1948.tb16612.x
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- 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
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- 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
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EFFECT OF VARIETY AND STORAGE ON CAROTENE AND TOTAL CAROTENOID PIGMENTS IN SWEET POTATOES.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 203, doi. 10.1111/j.1365-2621.1948.tb16614.x
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- 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
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VARIABILITY OF ASCORBIC ACID WITHIN AND BETWEEN CABBAGES.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 236, doi. 10.1111/j.1365-2621.1948.tb16618.x
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- Article
THIAMIN STABILITY IN SPRAY-DRIED WHOLE EGG.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 184, doi. 10.1111/j.1365-2621.1948.tb16610.x
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- 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
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- 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
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- Article
HYDROXYMETHYLFURFURAL IN CALIFORNIA WINES.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 3, p. 264, doi. 10.1111/j.1365-2621.1948.tb16621.x
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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
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- Article