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

By:

DEUEL, HARRY J.

Publication type:

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

By:

HANSEN, JACK D.;
APPLEMAN, MILO DON

Publication type:

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

By:

LAMBOU, M. G.;
LOHMANN, I. W.;
O'CONNOR, E. T.

Publication type:

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

By:

McCOLLUM, J. P.

Publication type:

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

By:

WICK, ARNE N.;
MORITA, TOSHIKO N.;
BARNET, HARRY N.

Publication type:

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

By:

ASENJO, CONRADO F.;
MUÑIZ, ANA I.

Publication type:

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

By:

MELOCHE, H. P.;
FABIAN, F. W.

Publication type:

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

By:

WYNNE, E. STATEN;
SCHMIEDING, WILLIAM E.;
DAYE, GEORGE T.

Publication type:

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

By:

II, GEOEGE K. YORK;
VAUGHN, REESE H.

Publication type:

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

By:

ADOLPH, WILLIAM H.;
SHAMMAS, ELIA I.;
HALABY, SAMI H.

Publication type:

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

By:

BETTELHEIM, FREDERICK A.;
STERLING, CLARENCE

Publication type:

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

By:

TANG, H. Y.

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

By:

JENNINGS, W. G.;
DUNKLEY, W. L.;
REIBEB, H. G.

Publication type:

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

By:

CLARK, HELEN E.;
WILMETH, MARIE C.;
HARRISON, DOROTHY L.;
VAIL, GLADYS E.

Publication type:

Article