Works matching IS 00221147 AND DT 1949 AND VI 14 AND IP 5

Results: 11

BACTERIOLOGY OF SHRIMP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 384, doi. 10.1111/j.1365-2621.1949.tb16246.x

By:

GREEN, MARGARET

Publication type:

Article

ACCEPTANCE OF FRESH, FROZEN, AND CANNED ORANGE JUICES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 429, doi. 10.1111/j.1365-2621.1949.tb16252.x

By:

LOCKHART, ERNEST E.;
GAINER, JEAN MURRAY

Publication type:

Article

BACTERIOLOGY OF SHRIMP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 395, doi. 10.1111/j.1365-2621.1949.tb16247.x

By:

GREEN, MARGARET

Publication type:

Article

DETERMINATION OF EFFECT OF HEAT ON PEANUTS AND THE STABILITY OF THIAMINE IN ENRICHED PEANUT BUTTER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 413, doi. 10.1111/j.1365-2621.1949.tb16250.x

By:

FOURSIER, S. A.;
BEUK, J. F.;
CHORNOCK, F. W.;
BROWN, L. C.;
RICE, E. E.

Publication type:

Article

BACTERIOLOGY OF SHRIMP. II. QUANTITATIVE STUDIES ON FRESHLY CAUGHT AND ICED SHRIMP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 372, doi. 10.1111/j.1365-2621.1949.tb16245.x

By:

GREEN, MARGARET

Publication type:

Article

COMPOSITION AND NATURE OF APPLE PROTEIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 417, doi. 10.1111/j.1365-2621.1949.tb16251.x

By:

DAVIS, S. G.;
FELLERS, C. R.;
ESSELEN, W. B.

Publication type:

Article

THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF CHICKEN TISSUES, AS AFFECTED BY COOKING AND FROZEN STORAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 439, doi. 10.1111/j.1365-2621.1949.tb16254.x

By:

MORGAN, AGNES FAY;
KIDDER, LOWELL E.;
HUNNER, MARIAN;
SHAROKH, B. K.;
CHESBRO, RUTH M.

Publication type:

Article

BACTERIOLOGY OF SHRIMP. I. INTRODUCTION AND DEVELOPMENT OF EXPERIMENTAL PROCEDURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 365, doi. 10.1111/j.1365-2621.1949.tb16244.x

By:

GREEN, MARGARET

Publication type:

Article

BACTERIOLOGY OF SHRIMP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 401, doi. 10.1111/j.1365-2621.1949.tb16248.x

By:

HOLMES, DORIS;
McCLESKEY, C. S.

Publication type:

Article

COMPARISON OF COLIFORN AND ENTEROCOCCUS ORGANISMS AS INDICES OF POLLUTION IN FROZEN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 434, doi. 10.1111/j.1365-2621.1949.tb16253.x

By:

BURTON, M. O.

Publication type:

Article

MICROBIOLOGY OF PAW-TSAY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1949, v. 14, n. 5, p. 405, doi. 10.1111/j.1365-2621.1949.tb16249.x

By:

CHAO, HSIO HUI

Publication type:

Article