Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 1
Results: 14
NEWER CONCEPTS OF THE ROLE OF FATS AND OF THE ESSENTIAL FATTY ACIDS IN THE DIET.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 81, doi. 10.1111/j.1365-2621.1955.tb16815.x
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- Article
THE EFFECT OF SORBIC, PROPIONIC, AND CAPROIC ACIDS ON THE GROWTH OF CERTAIN CLOSTRIDIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 92, doi. 10.1111/j.1365-2621.1955.tb16816.x
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- Article
PREPARATION AND UTILITY OF COLOR REFERENCES FOR DEHYDRATED SWEETPOTATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 23, doi. 10.1111/j.1365-2621.1955.tb16806.x
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- Article
DISTRIBUTION OF CAROTENOIDS IN THE TOMATO.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 55, doi. 10.1111/j.1365-2621.1955.tb16811.x
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- Article
SORBITOL METABOLISM IN ALLOXAN-DIABETIC ANIMALS AS COMPARED WITH FRUCTOSE AND GLUCOSE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 66, doi. 10.1111/j.1365-2621.1955.tb16813.x
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- Article
PANTOTHENIC ACID CONTENT OP TROPICAL FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 47, doi. 10.1111/j.1365-2621.1955.tb16810.x
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- Article
STABILIZING APPLE WINE WITH GLUCOSE OXIDASE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 42, doi. 10.1111/j.1365-2621.1955.tb16809.x
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- Article
THE PECTOLYTIC ACTIVITY OP EXTRACTS OF DIFFERENT TYPES OF ONIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 1, doi. 10.1111/j.1365-2621.1955.tb16803.x
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- Article
RESISTANCE OF CLOSTRIDIUM PARABOTULINUM TO SORBIC ACID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 60, doi. 10.1111/j.1365-2621.1955.tb16812.x
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- Article
THE NUTRITIVE VALUE OF LEGUME PROTEINS AND LEGUME-WHEAT MIXED PROTEINS IN NEAR EAST DIETS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 31, doi. 10.1111/j.1365-2621.1955.tb16807.x
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- Article
FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 71, doi. 10.1111/j.1365-2621.1955.tb16814.x
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- Publication type:
- Article
STUDIES OP CERTAIN RED PIGMENTS FORMED FROM 2-THIOBARBITURIC ACID.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 13, doi. 10.1111/j.1365-2621.1955.tb16805.x
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- Article
A SIMPLIFIED MEDIUM FOR COUNTING CLOSTRIDIUM SPORES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 9, doi. 10.1111/j.1365-2621.1955.tb16804.x
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- Article
THE EFFECT OF BRAISING AND PRESSURE SAUCEPAN COOKERY ON THE COOKING LOSSES, PALATABILITY, AND NUTRITIVE VALUE OF THE PROTEINS OF ROUND STEAKS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 1, p. 35, doi. 10.1111/j.1365-2621.1955.tb16808.x
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- Article