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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Article