Works matching IS 00221147 AND DT 1951 AND VI 16 AND IP 1-6
Results: 75
FACTORS INFLUENCING THE STABILITY OF THIAMINE DURING HEAT STERILIZATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 494, doi. 10.1111/j.1365-2621.1951.tb17411.x
- By:
- Publication type:
- Article
STUDIES ON THE CHOLINE CONTENT OF SOME COMMON INDIAN PULSES AND CEREALS BOTH BEFORE AND DURING THE COURSE OF GERMINATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 230, doi. 10.1111/j.1365-2621.1951.tb17375.x
- By:
- Publication type:
- Article
CHICKEN FLAVOR: THE SOURCE OF THE MEAT FLAVOR COMPONENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 201, doi. 10.1111/j.1365-2621.1951.tb17371.x
- By:
- Publication type:
- Article
THE MICROBIOLOGY OF DEHYDRATED VEGETABLES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 429, doi. 10.1111/j.1365-2621.1951.tb17400.x
- By:
- Publication type:
- Article
BACTERIOLOGICAL ANALYSIS OF EDIBLE GELATIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 281, doi. 10.1111/j.1365-2621.1951.tb17381.x
- By:
- Publication type:
- Article
EFFECT OF HAND AND MACHINE MASSAGE ON THE TENDERNESS OF POULTRY MUSCLES AGED FOR SHORT-TIME PERIODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 469, doi. 10.1111/j.1365-2621.1951.tb17406.x
- By:
- Publication type:
- Article
INDIVIDUAL VARIATION OF THE FRUITS OF THE PINEAPPLE ( ANANAS COMOSUS L. MERR.) IN REGARD TO CERTAIN CONSTITUENTS OF THE JUICE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 252, doi. 10.1111/j.1365-2621.1951.tb17379.x
- By:
- Publication type:
- Article
THE EFFECT OF STORAGE ON INDICATOR ORGANISMS IN SHUCKED OYSTERS AND A COMPARISON OF METHODS FOR THE DETERMINATION OF ENTEROCOCCI.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 377, doi. 10.1111/j.1365-2621.1951.tb17395.x
- By:
- Publication type:
- Article
AN EXPERIMENTAL APPROACH TO PROBLEMS OF CONTROL IN QUANTITATIVE STUDIES OF ULTRASONIC BACTERICIDAL EFFECTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 205, doi. 10.1111/j.1365-2621.1951.tb17372.x
- By:
- Publication type:
- Article
MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 245, doi. 10.1111/j.1365-2621.1951.tb17378.x
- By:
- Publication type:
- Article
BACTERIOLOGICAL STUDIES ON MARGARINE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 216, doi. 10.1111/j.1365-2621.1951.tb17373.x
- By:
- Publication type:
- Article
CONSTITUTION OF THE JUICE LIPIDS OF THE FLORIDA VALENCIA ORANGE ( CITRUS SINENSIS L.).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 142, doi. 10.1111/j.1365-2621.1951.tb17362.x
- By:
- Publication type:
- Article
EFFECT OF DIFFERENT ARTIFICIAL CASINGS ON THE MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 289, doi. 10.1111/j.1365-2621.1951.tb17382.x
- By:
- Publication type:
- Article
EFFECT OF TWO HEAT TREATMENTS ON RANCIDITY DEVELOPMENT IN UNSHELLED PECANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 80, doi. 10.1111/j.1365-2621.1951.tb17353.x
- By:
- Publication type:
- Article
THE OCCURRENCE OF SUBSTANCES WHICH INTERFERE WITH THE DETERMINATION OF ASCORBIC ACID IN ANTHOCYANIN-CONTAINING PLANT PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 62, doi. 10.1111/j.1365-2621.1951.tb17350.x
- By:
- Publication type:
- Article
ASCORBIC ACID IN PEACHES FROM SOUTHERN NEW MEXICO.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 77, doi. 10.1111/j.1365-2621.1951.tb17352.x
- By:
- Publication type:
- Article
AEROBACTER AEROGENEX AS A CAUSE O F ROPY BRINE IN CUCUMBER FERMENTATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 446, doi. 10.1111/j.1365-2621.1951.tb17402.x
- By:
- Publication type:
- Article
EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 372, doi. 10.1111/j.1365-2621.1951.tb17394.x
- By:
- Publication type:
- Article
BACILLUS AS SPOILAGE ORGANISMS IN CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 457, doi. 10.1111/j.1365-2621.1951.tb17404.x
- By:
- Publication type:
- Article
SPORE DESTRUCTION RATE STUDIES ON ORGANISMS OF SIGNIFICANCE IN THE PROCESSING OF CANNED FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 383, doi. 10.1111/j.1365-2621.1951.tb17396.x
- By:
- Publication type:
- Article
SOME OBSERVATIONS ON THE BROWNING REACTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 439, doi. 10.1111/j.1365-2621.1951.tb17401.x
- By:
- Publication type:
- Article
EFFECT OF ANTIOXIDANTS ON ORANGE OIL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 365, doi. 10.1111/j.1365-2621.1951.tb17393.x
- By:
- Publication type:
- Article
THE MECHANISM OF MEAT-PIGMENT OXIDATION. THE EFFECT OF SOLUTES ON THE HEMOGLOBIN-OXYGEN EQUILIBRIUM.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 222, doi. 10.1111/j.1365-2621.1951.tb17374.x
- By:
- Publication type:
- Article
TAINT IN SOUTHERN COUNTRY-STYLE HAMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 233, doi. 10.1111/j.1365-2621.1951.tb17376.x
- By:
- Publication type:
- Article
THE EFFECT OF SUBTILIN ON THERMOPHILIC FLAT SOUR BACTERIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 347, doi. 10.1111/j.1365-2621.1951.tb17390.x
- By:
- Publication type:
- Article
HEAT PENETRATION DURING BAKING AND QUALITY OF SHORTENED CAKES VARYING IN pH VALUE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 181, doi. 10.1111/j.1365-2621.1951.tb17368.x
- By:
- Publication type:
- Article
A STUDY OF CERTAIN FACTORS INFLUENCING THE COMPOSITION OF CALIFORNIA-TYPE SHERRY DURING BAKING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 192, doi. 10.1111/j.1365-2621.1951.tb17370.x
- By:
- Publication type:
- Article
A BUFFERED BORIC ACID LACTOSE MEDIUM FOR ENRICHMENT AND PRESUMPTIVE IDENTIFICATION OF ESCHERICHIA COLI.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 10, doi. 10.1111/j.1365-2621.1951.tb17343.x
- By:
- Publication type:
- Article
THE HEATING OF SUCROSE SOLUTIONS. I. THE RELATIONSHIP OF 5-(HYDROXPMETHYL)-FURFURAL TO COLOR FORMATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 50, doi. 10.1111/j.1365-2621.1951.tb17348.x
- By:
- Publication type:
- Article
PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 43, doi. 10.1111/j.1365-2621.1951.tb17347.x
- By:
- Publication type:
- Article
PROTEIN DENATURATION IN FROZEN AND STORED FISH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 522, doi. 10.1111/j.1365-2621.1951.tb17416.x
- By:
- Publication type:
- Article
AMINO ACID UTILIZATION BY SELECTED SPECIES OF ACHROMOBACTER.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 504, doi. 10.1111/j.1365-2621.1951.tb17412.x
- By:
- Publication type:
- Article
SOME ASPECTS OF MICROBIOLOGY APPLIED TO COMMERCIAL APPLE JUICE PRODUCTION. II. MICROBIOLOGICAL CONTROL OF PROCESSING.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 515, doi. 10.1111/j.1365-2621.1951.tb17415.x
- By:
- Publication type:
- Article
THE PREDOMINANCE OF MICROCOCCI IN THE FLORA OF EXPERIMENTAL FROZEN TURKEY MEAT STEAKS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 492, doi. 10.1111/j.1365-2621.1951.tb17410.x
- By:
- Publication type:
- Article
CALCIUM CONTENT OF COMMERCIAL BREAD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 320, doi. 10.1111/j.1365-2621.1951.tb17386.x
- By:
- Publication type:
- Article
LIGHT DESTRUCTION OF RIBOFLAVIN IN BAKERY PRODUCTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 360, doi. 10.1111/j.1365-2621.1951.tb17392.x
- By:
- Publication type:
- Article
DETECTION OF CITRUS PULP IN NON-CITRUS JAMS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 474, doi. 10.1111/j.1365-2621.1951.tb17407.x
- By:
- Publication type:
- Article
EFFECT OF FROZEN STORAGE AND SUBSEQUENT COOKING ON THE THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID CONTENT OF PORK CHOPS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 485, doi. 10.1111/j.1365-2621.1951.tb17409.x
- By:
- Publication type:
- Article
EFFECTS OF FOUR COOKING PRESSURES ON COMMERCIALLY FROZEN PEAS: COOKING TIME, PALATABILITY, ASCORBIC ACID, FOLIC ACID, THIAMINE, AND RIBOFLAVIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 342, doi. 10.1111/j.1365-2621.1951.tb17389.x
- By:
- Publication type:
- Article
INDICES OF POLLUTION IN OYSTERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 313, doi. 10.1111/j.1365-2621.1951.tb17385.x
- By:
- Publication type:
- Article
THE EFFECT OF CERTAIN VARIATIONS IN FAT, YEAST, AND LIQUID ON THE FROZEN STORAGE OF YEAST DOUGHS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 353, doi. 10.1111/j.1365-2621.1951.tb17391.x
- By:
- Publication type:
- Article
EFFECTS OF FOUR COOKING PRESSURES ON LOCALLY GROWN BROCCOLI: COOKING TIME, PALATABILITY, ASCORBIC ACID, THIAMINE, AND RIBOFLAVIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 409, doi. 10.1111/j.1365-2621.1951.tb17397.x
- By:
- Publication type:
- Article
THE OXALIC ACID CONTENT OF SOME COMMON FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 306, doi. 10.1111/j.1365-2621.1951.tb17384.x
- By:
- Publication type:
- Article
THE EFFECT OF EXPERIMENTBLLY INOCULATING CANNED BREAD WITH SPORES OF CLOSTRIDIUM BOTULINUM AND BACILLUS MESENTERICUS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 328, doi. 10.1111/j.1365-2621.1951.tb17387.x
- By:
- Publication type:
- Article
THE DIGESTIBILITY OF STEARYL ALCOHOL, ISOPROPYL CITRATES, AND STEARYL CITRATES, AND THE EFFECT OF THESE MATERIALS ON THE RATE AND DEGREE OF ABSORPTION OF MARGARINE FAT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 294, doi. 10.1111/j.1365-2621.1951.tb17383.x
- By:
- Publication type:
- Article
THE NUMBERS AND TYPES OF BACTERIA FOUND ON THE HANDS OF FOOD HANDLERS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 133, doi. 10.1111/j.1365-2621.1951.tb17360.x
- By:
- Publication type:
- Article
TOXICOLOGICAL STITDIES ON ISOPROPYL AND STEARYL CITRATES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 258, doi. 10.1111/j.1365-2621.1951.tb17380.x
- By:
- Publication type:
- Article
A STUDY OF METHODS OF PREPARING FOOD PRODUCTS FOR MICROBIOLOGICAL ANALYSES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 126, doi. 10.1111/j.1365-2621.1951.tb17359.x
- By:
- Publication type:
- Article
EFFECT OF CRYSTAL SIZE ON SALT PENETRATION OF PORK LOINS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 166, doi. 10.1111/j.1365-2621.1951.tb17366.x
- By:
- Publication type:
- Article
CHICKEN FLAVOR: THE FRACTIONATION OF THE VOLATILE CONSTITUENTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1951, v. 16, n. 1-6, p. 137, doi. 10.1111/j.1365-2621.1951.tb17361.x
- By:
- Publication type:
- Article