EFFECT OF SINGLE ASD REPEATED DOSES OF GOSSYPOL OK THE RAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 232, doi. 10.1111/j.1365-2621.1950.tb16470.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1950 AND VI 15 AND IP 3
Results: 9
1
2
INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE ( BRASSICA OLERACEA V. ACEPHALA).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 223, doi. 10.1111/j.1365-2621.1950.tb16469.x
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- Publication type:
- Article
3
USE AND PROPERTIES OF NON-FAT DRY MILK SOLIDS IN FOOD PR, EPAR, ATION. II. USE IN TYPICAL FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 216, doi. 10.1111/j.1365-2621.1950.tb16468.x
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- Publication type:
- Article
4
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 256, doi. 10.1111/j.1365-2621.1950.tb16473.x
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- Publication type:
- Article
5
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 249, doi. 10.1111/j.1365-2621.1950.tb16472.x
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- Publication type:
- Article
6
VITAMIN CONTENT OF CITRUS PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 179, doi. 10.1111/j.1365-2621.1950.tb16465.x
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- Publication type:
- Article
7
USE AND PROPERTIES OF NON-FAT DRY MILK SOLIDS IN FOOD PREPARATION. I. EFFECT ON VISCOSITY AND GEL STRENGTH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 200, doi. 10.1111/j.1365-2621.1950.tb16467.x
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- Publication type:
- Article
8
CHANGES IN METABOLIC: CHARACTERISTICS OF WHITE POTATO AS AFFECTED BY CONDITIONS OE STORAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 192, doi. 10.1111/j.1365-2621.1950.tb16466.x
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- Article
9
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1950, v. 15, n. 3, p. 237, doi. 10.1111/j.1365-2621.1950.tb16471.x
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- Publication type:
- Article