Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 5

Results: 14

PHENOLIC COMPOUNDS IN POTATO TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 506, doi. 10.1111/j.1365-2621.1955.tb16861.x

By:

CHENG, RUTH C.;
HANNING, FLORA

Publication type:

Article

ANTIOXIDANT PROPERTIES OF SPICES IN OIL-IN-WATER EMULSIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 443, doi. 10.1111/j.1365-2621.1955.tb16854.x

By:

CHIPAULT, J. R.;
MIZUNO, G. R.;
LUNDBERG, W. O.

Publication type:

Article

INFLUENCE OF MATURITY AND STORAGE TREATMENTS UPON THE ASCORBIC ACID CONTENT OF THE SEEDS OF SOUTHERN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 469, doi. 10.1111/j.1365-2621.1955.tb16856.x

By:

HOOVER, MAURICE W.

Publication type:

Article

HEAT PROCESSING OF BEEF. IV. FUNCTIONAL RELATIONSHIPS OF TEMPERATURE, TIME, AND SPACE DURING PROCESSING AT HIGH RETORT TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 377, doi. 10.1111/j.1365-2621.1955.tb16850.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

HEAT PROCESSING OF BEEF. V. TEMPERATURE DISTRIBUTION PATTERNS DURING PROCESSING OF BEEF AT HIGH RETORT TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 399, doi. 10.1111/j.1365-2621.1955.tb16851.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS'FOOD PREFERENCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 512, doi. 10.1111/j.1365-2621.1955.tb16862.x

By:

JONES, LYLE V.;
PERYAM, DAVID R.;
THURSTONE, L. L.

Publication type:

Article

STUDIES IN THE COLD STERILIZATION OF LIQUID FOODS USING MERCURY RESONANCE RADIATION. I. MILK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 424, doi. 10.1111/j.1365-2621.1955.tb16853.x

By:

ALBRECHT, JAMES J.;
GUNNING, HARRY E.;
PARKER, MILTON E.

Publication type:

Article

VARIETY, TYPE, YEAR, AND LOCATION EFFECTS ON THE CHEMICAL COMPOSITION OF PEANUTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 497, doi. 10.1111/j.1365-2621.1955.tb16860.x

By:

EHEART, JAMES F.;
YOUNG, R. W.;
ALLISON, ALLEN H.

Publication type:

Article

A METHOD OF CHOOSING JUDGES FOR A SENSORY EXPERIMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 492, doi. 10.1111/j.1365-2621.1955.tb16859.x

By:

KRAMER, CLYDE YOUNG

Publication type:

Article

EFFECT OF MOISTURE AND HIGH TEMPERATURE ON CELL WALLS IN PLANT TISSUES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 474, doi. 10.1111/j.1365-2621.1955.tb16857.x

By:

STERLING, CLARENCE

Publication type:

Article

NUTRIENT CONTENT OF CANE AND BEET SUGAR PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 449, doi. 10.1111/j.1365-2621.1955.tb16855.x

By:

KREHL, WILLARD A.;
COWGILL, GEORGE R-

Publication type:

Article

EFFECT OF CORN, BARLEY, STILBESTROL AND DEGREE OF FINISH UPON QUALITY OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 521, doi. 10.1111/j.1365-2621.1955.tb16863.x

By:

SIMONE, MARION;
CARROLL, FLOYD;
HINREINER, ELLY;
CLEGG, M. T.

Publication type:

Article

EFFECT OF DEGREE OF ENZYME INACTIVATION AND STORAGE TEMPERATURE ON QUALITY RETENTION IN FROZEN PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 480, doi. 10.1111/j.1365-2621.1955.tb16858.x

By:

DIETRICH, W. C.;
LINDQUIST, F. E.;
BOHART, G. S.;
MORRIS, HERMAN J.;
NUTTING, MARVEL-DARE

Publication type:

Article

A NEW AND SIMPLE TECHNIQUE FOR THE DIRECT DETERMINATION OF THE EQUILIBRIUM RELATIVE HUMIDITY OF FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 5, p. 415, doi. 10.1111/j.1365-2621.1955.tb16852.x

By:

MOSSEL, D. A. A.;
KUIJK, H. J. L.

Publication type:

Article