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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- Publication type:
- Article