SPOILAGE IN SALAD AND FRENCH DRESSING DUE TO YEASTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 135, doi. 10.1111/j.1365-2621.1950.tb16459.x
- By:
- Publication type:
- Article
Works matching IS 00221147 AND DT 1950 AND VI 15 AND IP 2
Results: 12
1
2
HEAT CAPACITY OF STABILIZED PEANUT BUTTER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 146, doi. 10.1111/j.1365-2621.1950.tb16461.x
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- Publication type:
- Article
3
ASCORBIC ACID CONTENT AND OTHER CHARACTERISTICS OF THE WEST INDIAN CHERRY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 103, doi. 10.1111/j.1365-2621.1950.tb16455.x
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- Publication type:
- Article
4
VIABILITY OF FOOD-POISONING STAPHYLOCOCCI AND SALMONELLAE IN SALAD DRESSING AND MAYONNAISE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 125, doi. 10.1111/j.1365-2621.1950.tb16458.x
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- Publication type:
- Article
5
BACTERIAL AND CHEMICAL ANALYSES OF MAYONNAISE, SALAD DRESSING, AND RELATED PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 138, doi. 10.1111/j.1365-2621.1950.tb16460.x
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- Publication type:
- Article
6
EFFECT OF BAKING PAN MATERIAL ON HEAT PENETRATION DURING BAKING AND ON QUALITY OF CAKES MADE WITH FAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 155, doi. 10.1111/j.1365-2621.1950.tb16463.x
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- Publication type:
- Article
7
BACTERIAL FLORA OF FROZEN EGG PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 91, doi. 10.1111/j.1365-2621.1950.tb16453.x
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- Publication type:
- Article
8
DARKNESS PROLONGS STORAGE LIFE OF BUTTERNUT SQUASHES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 99, doi. 10.1111/j.1365-2621.1950.tb16454.x
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- Publication type:
- Article
9
RUTIN CONTENT OF ASPARAGUS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 150, doi. 10.1111/j.1365-2621.1950.tb16462.x
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- Publication type:
- Article
10
THERMAL DESTRUCTION AND STABILITY OF PEROXIDASE IN ACID FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 114, doi. 10.1111/j.1365-2621.1950.tb16457.x
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- Publication type:
- Article
11
INHIBITORY ACTION OF CITRIC ACID ON TOMATO JUICE FLAT-SOUR ORGANISMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 107, doi. 10.1111/j.1365-2621.1950.tb16456.x
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- Publication type:
- Article
12
COMPARISON OF THE QUALITY OF FRESHLY BAKED CAKES, THAWED FROZEN BAKED CAKES, AND CAKES PREPARED FROM BATTERS WHICH HAD BEEN FROZEN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 2, p. 169, doi. 10.1111/j.1365-2621.1950.tb16464.x
- By:
- Publication type:
- Article