Works matching IS 00221147 AND DT 1948 AND VI 13 AND IP 6
Results: 12
EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. II. RIBOFLAVIN and PANTOTHENIC ACID CONTENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 512, doi. 10.1111/j.1365-2621.1948.tb16652.x
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EFFECT OF 2,4-DICHLOROPHENOXYACETIC ACID UPON THE MORPHOLOGICAL AND PHYSIOLOGICAL CHARACTERISTICS OF CERTAIN MICROORGANISMS ASSOCIATED WITH FOOD SPOILAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 482, doi. 10.1111/j.1365-2621.1948.tb16647.x
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EFFECT ON THIAMIN RETENTION OF ADDING A CARBOHYDRATE VEGETABLE TO BEEF STEW.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 475, doi. 10.1111/j.1365-2621.1948.tb16646.x
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- Article
STORAGE LOSSES OF BUTTERNUT SQUASHES.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 497, doi. 10.1111/j.1365-2621.1948.tb16649.x
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- Article
DEPENDABILITY OF FOOD JUDGES AS INDICATED BY AN ANALYSIS OF SCORES OF A FOOD-TASTING PANEL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 441, doi. 10.1111/j.1365-2621.1948.tb16641.x
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- Article
VITAMIN C CONTENT AND JUICE QUALITY OF EXPOSED AND SHADED CITRUS FRUITS.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 456, doi. 10.1111/j.1365-2621.1948.tb16643.x
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- Article
SIGNIFICANCE IN TRIANGULAR TASTE TESTS.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 503, doi. 10.1111/j.1365-2621.1948.tb16650.x
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- Article
INFLUENCE OF COOKING ON ASCORBIC ACID CONTENT OF COLLARDS.
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- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 491, doi. 10.1111/j.1365-2621.1948.tb16648.x
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OBSERVATIONAL STUDY OF MONOSODIUM GLUTAMATE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 450, doi. 10.1111/j.1365-2621.1948.tb16642.x
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- Article
ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 461, doi. 10.1111/j.1365-2621.1948.tb16644.x
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- Article
EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. I. PROTEIN QUALITY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 506, doi. 10.1111/j.1365-2621.1948.tb16651.x
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- Article
RETENTION OF B VITAMINS AFTER LARGE-SCALE COOKING OF MEAT. I. SUITABILITY OF LEFT AND RIGHT MUSCLES FOR RETENTION STUDIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1948, v. 13, n. 6, p. 472, doi. 10.1111/j.1365-2621.1948.tb16645.x
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- Article