VITAMIN CONTENT OF FIELD-PEA PRODUCTS: RETENTION OP THIAMIN AND RIBOFLAVIN ON COOKING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 397, doi. 10.1111/j.1365-2621.1948.tb16637.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1948 AND VI 13 AND IP 5
Results: 8
1
2
CONTROLLING QUALITY CHANGES IN CURED MEATS BY PACKAGING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 432, doi. 10.1111/j.1365-2621.1948.tb16640.x
- By:
- Publication type:
- Article
3
PASTEURIZATION OF BLACK WALNUT MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 417, doi. 10.1111/j.1365-2621.1948.tb16639.x
- By:
- Publication type:
- Article
4
MICROBIOLOGY OF CANNED CORN AND PEAS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 365, doi. 10.1111/j.1365-2621.1948.tb16633.x
- By:
- Publication type:
- Article
5
COMPOSITION AND NUTRITIVE VALUE OF FRESH, COOKED, AND PROCESSED SWORDFISH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 387, doi. 10.1111/j.1365-2621.1948.tb16636.x
- By:
- Publication type:
- Article
6
RUTIN IN GREEN ASPARAGUS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 378, doi. 10.1111/j.1365-2621.1948.tb16634.x
- By:
- Publication type:
- Article
7
EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 400, doi. 10.1111/j.1365-2621.1948.tb16638.x
- By:
- Publication type:
- Article
8
GAS FORMATION IN CONCENTRATED ORANGE JUICES AND ANALOGOUS SYNTHETIC MIXTURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 5, p. 381, doi. 10.1111/j.1365-2621.1948.tb16635.x
- By:
- Publication type:
- Article