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

By:

RAGHEB, H. S.;
FABIAN, F. W.

Publication type:

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

By:

EHEART, MARY S.;
THOMAS, H. R.;
TAYLOR, J. C.

Publication type:

Article

EFFECT OF SKIN, COATINGS ON THE STORAGE BEHAVIOUR OF MANGOES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 559, doi. 10.1111/j.1365-2621.1955.tb16869.x

By:

MATHUR, P. B.;
SRIVASTAVA, H. C.

Publication type:

Article

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

By:

PAUL, PAULINE;
BRATZLER, L. J.

Publication type:

Article

THERMAL RESISTANCE DETERMINATIONS IN STEAM USING THERMAL DEATH TIME RETORTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 606, doi. 10.1111/j.1365-2621.1955.tb16875.x

By:

Schmidt, C. F.;
Bock, J. H.;
Moberg, J. A.

Publication type:

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

By:

EL-BISI, HAMED M.;
ORDAL, Z. JOHN;
NELSON, A. I.

Publication type:

Article

SORBIC ACID AS A FUNGISTATIC AGENT FOR FOODS. IX. PHYSICO-CHEMICAL CONSIDERATIONS IN USING SORBIC ACID TO PROTECT FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 639, doi. 10.1111/j.1365-2621.1955.tb16879.x

By:

GOODING, CHESTER M.;
MELNICK, DANIEL;
LAWRENCE, ROBERT L.;
LUCKMANN, FREDERICK H.

Publication type:

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

By:

WANG, H.;
MAYNARD, NEHEMA

Publication type:

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

By:

LOCKHART, E. E.;
TUCKER, C. L.;
MERRITT, M. C.

Publication type:

Article

CHRONIC TOXICITY STUDIES ON ALKYL PHENYL PHTHALATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 531, doi. 10.1111/j.1365-2621.1955.tb16864.x

By:

BREWER, N. R.;
CARLSON, A. J.;
PRATT, ANNE

Publication type:

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

By:

BOOTH, ALBERT N.;
DeEDS, FLOYD

Publication type:

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

By:

LUCKMANN, FREDERICK H.;
MELNICK, DANIEL

Publication type:

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

By:

EHEART, JAMES P.;
YOUNG, R. W.;
MASSEY, P. H.;
HAVIS, J. R.

Publication type:

Article

VARIATION IN FLAVOR JUDGMENTS IN A GROUP SITUATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 539, doi. 10.1111/j.1365-2621.1955.tb16865.x

By:

FOSTER, DEAN;
PRATT, CORNELIA;
SCHWARTZ, NOEL

Publication type:

Article

SPORULATION IN CLOSTRIDIUM PASTEURIANUM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 655, doi. 10.1111/j.1365-2621.1955.tb16881.x

By:

BOWEN, J. F.;
SMITH, E. S.

Publication type:

Article

STUDIES ON TENDERNESS OF BEEF. II. VARYING STORAGE TIMES AND CONDITIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 626, doi. 10.1111/j.1365-2621.1955.tb16877.x

By:

PAUL, PAULINE C.;
BRATZLER, L. J.

Publication type:

Article

FOUNDATION OF FOOD PROCESS CALCULATION METHODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 666, doi. 10.1111/j.1365-2621.1955.tb16883.x

By:

BALL, C. OLIN;
OLSON, F. C. W.

Publication type:

Article

PYRIDOXINE, INOSITOL AND VITAMIN K CONTENTS OF GERMINATED PULSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1955, v. 20, n. 6, p. 545, doi. 10.1111/j.1365-2621.1955.tb16866.x

By:

BANERJEE, SACHCHIDANANDA;
ROHATGI, KRISHNASUDHA;
BANERJEE, MAYA;
CHATTOPADHYAY, DHURJATIPROSAD;
CHATTOPADHYAY, HARIPADA

Publication type:

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

By:

SONDHEIMER, ERNEST;
PHILLIPS, WENDELL F.;
ATKIN, JOHN D.

Publication type:

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

By:

ENGLIS, DUANE T.;
WOLLERMANN, LOUIS A.

Publication type:

Article