Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 3

Results: 13

EFFECT OF FREEZING and FREEZER STORAGE ON CAKE QUALITY. I. BAKED SPICE CAKES and CAKES BAKED FROM FROZEN BATTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 273, doi. 10.1111/j.1365-2621.1955.tb16837.x

By:

SKARHA, DORIS M.;
DUYNE, FRANCES O.

Publication type:

Article

TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 215, doi. 10.1111/j.1365-2621.1955.tb16829.x

By:

DEUEL, HARRY J.

Publication type:

Article

EFFECT OF REDUCTION IN BACTERIAL LOAD DUE TO PREVIOUS EXPOSURE TO HEAT DURING THERMAL PROCESS ON LETHAL RATES AND LETHALITY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 226, doi. 10.1111/j.1365-2621.1955.tb16831.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

HEAT TRANSFER INTO OPEN METAL THERMORESISTOMETER CUPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 237, doi. 10.1111/j.1365-2621.1955.tb16832.x

By:

PFLUG, I. J.;
ESSELEN, W. B.

Publication type:

Article

THE RESPIRATORY ENZYMES OF MEAT I. IDENTIFICATION OF THE ACTIVE ENZYMES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 250, doi. 10.1111/j.1365-2621.1955.tb16834.x

By:

GRANT, NORMAN H.

Publication type:

Article

THE EFFECT OF SWEATING ON KEEPING QUALITY OF SHELL EGGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 221, doi. 10.1111/j.1365-2621.1955.tb16830.x

By:

WILLIAMS, I. L.;
YUNG, F. D.

Publication type:

Article

THE COMPARATIVE EFFECT OF IONIZING RADIATIONS AND HEAT UPON THE STARCH CONTAINING CELLS OF THE POTATO TUBER.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 254, doi. 10.1111/j.1365-2621.1955.tb16835.x

By:

ROBERTS, EDITH A.;
PROCTOR, BERNARD E.

Publication type:

Article

REDUCED AND TOTAL ASCORBIC ACID VALUES OF THIRTY-FOUR FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 247, doi. 10.1111/j.1365-2621.1955.tb16833.x

By:

FISHER, KATHERINE H.;
DODDS, MARY L.

Publication type:

Article

NOTES AND LETTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 298, doi. 10.1111/j.1365-2621.1955.tb16840.x

By:

Ehrenberg, A. S. C.

Publication type:

Article

EFFECT OF FREEZING AND FREEZER STORAGE ON CAKE QUALITY. II. VARIATION IN BATTER TREATMENT BEFORE AND AFTER FREEZER STORAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 282, doi. 10.1111/j.1365-2621.1955.tb16838.x

By:

SKARHA, DORIS M.;
DUYNE, FRANCES O.

Publication type:

Article

DENATURATION OF PROTEINS OF EGG WHITE AND OF FISH AND ITS RELATION TO THE LIBERATION OF SULFHYDRYL GROUPS ON FROZEN STORAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 264, doi. 10.1111/j.1365-2621.1955.tb16836.x

By:

HTJSAINI, SAEED AHMAD;
ALM, FRITHIOF

Publication type:

Article

GROWTH, REPRODUCTION, SURVIVAL AND HISTOPATHOLOGY OF RATS FED BEEF IRRADIATED WITH ELECTRONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 193, doi. 10.1111/j.1365-2621.1955.tb16828.x

By:

POLING, C. E.;
WARNER, W. D.;
HUMBURG, F. R.;
REBER, E. F.;
URBAIN, W. M.;
RICE, E. E.

Publication type:

Article

A CHEMICAL STUDY OF THE PROGRESSIVE DEVELOPMENT OF OFF-FLAVOR IN FROZEN RAW VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 3, p. 289, doi. 10.1111/j.1365-2621.1955.tb16839.x

By:

LEE, FRANK A.;
WAGENKNECHT, A. C.;
HENING, J. C.

Publication type:

Article