Works matching IS 00221147 AND DT 1955 AND VI 20 AND IP 6
Results: 21
GROWTH AND PECTOLYTIC ACTIVITY OF SOME TOMATO MOLDS AT DIFFERENT PH LEVELS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 614, doi. 10.1111/j.1365-2621.1955.tb16876.x
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- Article
ERRATA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 687, doi. 10.1111/j.1365-2621.1955.tb16884.x
- Publication type:
- Article
PALATABILITY AND CHEMICAL DIFFERENCES IN COOKED SMITHFIELD HAMS FROM FULL-FED HOGS ON PEANUT AND CORN RATIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 548, doi. 10.1111/j.1365-2621.1955.tb16867.x
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- Article
EFFECT OF SKIN, COATINGS ON THE STORAGE BEHAVIOUR OF MANGOES.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 559, doi. 10.1111/j.1365-2621.1955.tb16869.x
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STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 635, doi. 10.1111/j.1365-2621.1955.tb16878.x
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- Article
THERMAL RESISTANCE DETERMINATIONS IN STEAM USING THERMAL DEATH TIME RETORTS.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 606, doi. 10.1111/j.1365-2621.1955.tb16875.x
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- Article
THE EFFECT OF CERTAIN FUNGICIDES ON THE THERMAL DEATH RATE OF SPORES OF BACILLUS COAGULANS VAR. THERMOACIDURANS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 554, doi. 10.1111/j.1365-2621.1955.tb16868.x
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- Article
SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS. IX. PHYSICO-CHEMICAL CONSIDERATIONS IN USING SORBIC ACID TO PROTECT FOODS.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 639, doi. 10.1111/j.1365-2621.1955.tb16879.x
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- Article
STUDIES ON ENZYMATIC TENDERIZATION OF MEAT. I. BASIC TECHNIQUE AND HISTOLOGICAL OBSERVATIONS OF ENZYMATIC ACTION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 587, doi. 10.1111/j.1365-2621.1955.tb16873.x
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- Article
THE EFFECT OF WATER IMPURITIES ON THE FLAVOR OF BREWED COFFEE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 598, doi. 10.1111/j.1365-2621.1955.tb16874.x
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- Article
CHRONIC TOXICITY STUDIES ON ALKYL PHENYL PHTHALATE.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 531, doi. 10.1111/j.1365-2621.1955.tb16864.x
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- Article
CHRONIC TOXICITY STUDY OF PHYTIC-ACID-TREATED SOYBEAN OIL FOR RATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 582, doi. 10.1111/j.1365-2621.1955.tb16872.x
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- Article
SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS. X. SPECTROPHOTOMETRIC DETERMINATION OF SORBIC ACID IN FOODS IN GENERAL.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 649, doi. 10.1111/j.1365-2621.1955.tb16880.x
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- Article
CROP, LIGHT INTENSITY, SOIL pH, AND MINOR ELEMENT EFFECTS ON THE YIELD AND VITAMIN CONTENT OF TURNIP GREENS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 575, doi. 10.1111/j.1365-2621.1955.tb16871.x
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- Article
VARIATION IN FLAVOR JUDGMENTS IN A GROUP SITUATION.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 539, doi. 10.1111/j.1365-2621.1955.tb16865.x
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- Article
SPORULATION IN CLOSTRIDIUM PASTEURIANUM.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 655, doi. 10.1111/j.1365-2621.1955.tb16881.x
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- Article
STUDIES ON TENDERNESS OF BEEF. II. VARYING STORAGE TIMES AND CONDITIONS.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 626, doi. 10.1111/j.1365-2621.1955.tb16877.x
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FOUNDATION OF FOOD PROCESS CALCULATION METHODS.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 666, doi. 10.1111/j.1365-2621.1955.tb16883.x
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PYRIDOXINE, INOSITOL AND VITAMIN K CONTENTS OF GERMINATED PULSES.
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- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 545, doi. 10.1111/j.1365-2621.1955.tb16866.x
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- Article
BITTER FLAVOR IN CARROTS. I. A TENTATIVE SPECTROPHOTOMETRIC METHOD FOR THE ESTIMATION OF BITTERNESS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 659, doi. 10.1111/j.1365-2621.1955.tb16882.x
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- Article
ANALYTICAL CHARACTERISTICS OF PROPENYL GUAETHOL AND VANILLIN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 567, doi. 10.1111/j.1365-2621.1955.tb16870.x
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