USE OF MILK FAT FRACTIONS IN BAKED PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 320, doi. 10.1111/j.1365-2621.1949.tb16240.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1949 AND VI 14 AND IP 4
Results: 11
1
2
THE OXIDASE OF CAULIFLOWER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 283, doi. 10.1111/j.1365-2621.1949.tb16235.x
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- Publication type:
- Article
3
ASCORBIC ACID CONTENT OF FROZEN AND CANNED FRUITS BEFORE AND AFTER PREPARATION FOR QUANTITY SERVING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 298, doi. 10.1111/j.1365-2621.1949.tb16236.x
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- Publication type:
- Article
4
THE pH OF FRUIT JUICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 275, doi. 10.1111/j.1365-2621.1949.tb16233.x
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- Publication type:
- Article
5
EFFECT OF SUGARS ON OXIDATION OF ASCORBIC ACID. II. GENERAL AND SPECIFIC EFFECTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 340, doi. 10.1111/j.1365-2621.1949.tb16242.x
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- Publication type:
- Article
6
USE OF REPLICATIONS IN DEEP-FAT FRYING EXPERIMENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 278, doi. 10.1111/j.1365-2621.1949.tb16234.x
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- Publication type:
- Article
7
EVALUATION OF FUTURE PERISHABILITY OF INTACT FRESH EGGS BY RADIO-FREQUENCY CONDUCTIVITY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 310, doi. 10.1111/j.1365-2621.1949.tb16238.x
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- Publication type:
- Article
8
CHARACTERISTICS OF COUNTRY-STYLE HAMS AS RELATED TO SUGAR CONTENT OF CURING MIXTURE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 303, doi. 10.1111/j.1365-2621.1949.tb16237.x
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- Publication type:
- Article
9
PALATABILITY OF KALE IN RELATION TO COOKING PROCEDURE AND VARIETY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 314, doi. 10.1111/j.1365-2621.1949.tb16239.x
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- Publication type:
- Article
10
EFFECT OF SUGARS ON OXIDATION OF ASCORBIC ACID. III. INFLUENCE OF pH AND TYPE OF BUFFER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 354, doi. 10.1111/j.1365-2621.1949.tb16243.x
- By:
- Publication type:
- Article
11
EFFECT OF SUGARS ON OXIDATION OF ASCORBIC ACID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 4, p. 325, doi. 10.1111/j.1365-2621.1949.tb16241.x
- By:
- Publication type:
- Article