Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 4

Results: 9

INFLUENCE OF pH AND TOTAL ACIDITY ON CALCIUM TOLERANCE OF SHERRY WINE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 301, doi. 10.1111/j.1365-2621.1955.tb16841.x

By:

SOTO, RAUL;
WARKENTIN, HANS

Publication type:

Article

STUDIES ON GROWTH AND TOXIN PRODUCTION OF CLOSTRIDIUM BOTULINUM IN A PRECOOKED FROZEN FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 340, doi. 10.1111/j.1365-2621.1955.tb16847.x

By:

SALEH, MAHMOUD A.;
ORDAL, Z. JOHN

Publication type:

Article

STUDIES ON HIGH TEMPERATURE STERILIZATION OF EVAPORATED MILK WITH EMPHASIS ON STABILITY ASPECTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 351, doi. 10.1111/j.1365-2621.1955.tb16848.x

By:

BALL, C. OLIN

Publication type:

Article

THE RESPIRATORY ENZYMES OF MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 322, doi. 10.1111/j.1365-2621.1955.tb16844.x

By:

GRANT, NORMAN H.

Publication type:

Article

THE INFLUENCE OF CATIONIC ENVIRONMENTS ON THE THERMAL RESISTANCE OF BACILLUS COAGULANS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 315, doi. 10.1111/j.1365-2621.1955.tb16843.x

By:

FRANK, HILMER A.

Publication type:

Article

THE IDENTIFICATION OF SOME VOLATILE CONSTITUENTS OF CONCORD GRAPE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 326, doi. 10.1111/j.1365-2621.1955.tb16845.x

By:

HOLLEY, ROBERT W.;
STOYLA, BRIGITTA;
HOLLEY, D.

Publication type:

Article

INFLUENCE OF MONOSODIUM GLUTAMATE ON TASTE PERCEPTION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 310, doi. 10.1111/j.1365-2621.1955.tb16842.x

By:

PILGRIM, FRANCIS J.;
SCHUTZ, HOWARD G.;
PERYAM, DAVID R.

Publication type:

Article

STUDIES ON GROWTH AND TOXIN PRODUCTION OF CLOSTRIDIUM BOTULINUM IN A PRECOOKED FROZEN FOOD.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 332, doi. 10.1111/j.1365-2621.1955.tb16846.x

By:

SALEH, MAHMOUD A.;
OEDAL, Z. JOHN

Publication type:

Article

THE STATE OF COMBINATION OF THE CAROTENOIDS OF VALENCIA ORANGE JUICE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 4, p. 371, doi. 10.1111/j.1365-2621.1955.tb16849.x

By:

CURL, A. LAURENCE;
BAILEY, GLEN F.

Publication type:

Article