Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 2

Results: 11

DESCRIPTIVE TERMS AND POINTS SYSTEMS FOR RATING FOOD QUALITIES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 114, doi. 10.1111/j.1365-2621.1955.tb16818.x

By:

SHEPPARD, D.

Publication type:

Article

FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 118, doi. 10.1111/j.1365-2621.1955.tb16819.x

By:

BETTELHEIM, FREDERICK A.;
STERLING, CLARENCE

Publication type:

Article

THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 160, doi. 10.1111/j.1365-2621.1955.tb16824.x

By:

GRISWOLD, RUTH M.

Publication type:

Article

THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 171, doi. 10.1111/j.1365-2621.1955.tb16825.x

By:

GRISWOLD, RUTH M.

Publication type:

Article

THE ACTION OF TOMATO AND AVOCADO POLYGALACTURONASE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 186, doi. 10.1111/j.1365-2621.1955.tb16827.x

By:

McCREADY, R. M.;
McCOMB, E. A.;
JANSEN, E. F.

Publication type:

Article

FACTORS ASSOCIATED WITH POTATO TEXTURE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 130, doi. 10.1111/j.1365-2621.1955.tb16820.x

By:

STERLING, CLARENCE;
BETTELHEIM, FREDERICK A.

Publication type:

Article

MAPLE SIRUP. VIII. A SIMPLE AND RAPID TEST FOR THE ANALYSIS OF MAPLE SIRUP FOR INVERT SUGAR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 138, doi. 10.1111/j.1365-2621.1955.tb16821.x

By:

NAGHSKI, J.;
WILLITS, C. O.;
PORTER, WILLIAM L.

Publication type:

Article

NONENZYMATIC DISCOLORATION OF GREEN BEAN PURÉE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 149, doi. 10.1111/j.1365-2621.1955.tb16823.x

By:

WESTCOTT, D. E.;
LIVINGSTON, G. E.;
ESSELEN, W. B.;
FELLERS, C. R.

Publication type:

Article

NUTRIENT COMPOSITION OF CUBAN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 97, doi. 10.1111/j.1365-2621.1955.tb16817.x

By:

NAVIA, JUAN M.;
LÓPEZ, HADY;
CIMADEVILLA, MARGARITA;
FERNÁNDEZ, EDELMIRA;
VALIENTE, ANGEL;
CLEMENT, I. D.;
HARRIS, ROBERT S.

Publication type:

Article

NUTRITIONAL ADEQUACY OF A SEMI-SYNTHETIC DIET STERILIZED BY STEAM OR BY CATHODE RAYS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 180, doi. 10.1111/j.1365-2621.1955.tb16826.x

By:

LUCKEY, THOMAS D.;
WAGNER, MORRIS;
REYNIERS, JAMES A.;
FOSTER, F. L.

Publication type:

Article

STUDIES ON CANNED CHEESE SPREAD EXPERIMENTALLY INOCULATED WITH SPORES OF CLOSTRIDIUM BOTULINUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 2, p. 144, doi. 10.1111/j.1365-2621.1955.tb16822.x

By:

WAGENAAR, R. O.;
DACK, G. M.

Publication type:

Article