AN INPROVED MICROSCOPIC METHOD OF EXAMINING FATTY FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 241, doi. 10.1111/j.1365-2621.1949.tb16229.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1949 AND VI 14 AND IP 3
Results: 12
1
2
EFFECT OF SUGARS ON CONVERSION OF DEHYDRO ASCORBIC ACID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 216, doi. 10.1111/j.1365-2621.1949.tb16226.x
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- Article
3
SOLUBILITY OF OXYGEN IN SOLTJTIONS OF VARIOUS SUGARS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 209, doi. 10.1111/j.1365-2621.1949.tb16225.x
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- Publication type:
- Article
4
COOKING LOSSES, TENDERNESS, PALATABILITY, AND THIAMINE AND RIBOFLAVIN CONTENT OF BEEF AS AFFECTED BY ROASTING, PRESSURE SAUCEPAN COOKING, AND BROILING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 221, doi. 10.1111/j.1365-2621.1949.tb16227.x
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- Publication type:
- Article
5
STABILITY OF COLOR IN FRUIT JUICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 261, doi. 10.1111/j.1365-2621.1949.tb16232.x
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- Publication type:
- Article
6
STABILITY OF RIBOFLAVIN IN EGGS TO COOKING AND TO LIGHT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 203, doi. 10.1111/j.1365-2621.1949.tb16224.x
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- Publication type:
- Article
7
EFFECT OF FREEZING AND FREEZER STORAGE ON THE ASCORBIC ACID CONTENT OF MUSKMELON, GRAPEFRUIT SECTIONS, AND STRAWBERRY PUREE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 243, doi. 10.1111/j.1365-2621.1949.tb16230.x
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- Publication type:
- Article
8
RAPID DETERMINATION OF COLLAGEN IN BEEF BY WARING BLENDOR AND CENTRIFUGE TECHNIQUE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 195, doi. 10.1111/j.1365-2621.1949.tb16223.x
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- Article
9
CRACKED ICE AND PRESERVATION OF STORED FRUITS AND VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 231, doi. 10.1111/j.1365-2621.1949.tb16228.x
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- Publication type:
- Article
10
THERMAL PROCESSING OF CANNED FOODS IN TIN CONTAINERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 253, doi. 10.1111/j.1365-2621.1949.tb16231.x
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- Article
11
SOME EFFECTS ON SWELLING POWER OF WHEAT STARCH OF (1) SOXHLET EXTRACTION WITH METHANOL AND (2) COMPOSITION OF THE COOKING LIQUID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 190, doi. 10.1111/j.1365-2621.1949.tb16222.x
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- Publication type:
- Article
12
ULTRAVIOLET IRRADIATION OF BEEF AND PORK FOR LOW TEMPERATURE STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 3, p. 183, doi. 10.1111/j.1365-2621.1949.tb16221.x
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- Publication type:
- Article