Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 1

Results: 20
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    THE HYDROXYPROLINE CONTENT OF ANIMAL TISSUES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 109, doi. 10.1111/j.1365-2621.1956.tb16900.x
    By:
    • ARONSON, JOHN N.;
    • ELVEHJEM, C. A.
    Publication type:
    Article
    3
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    5

    METHOD FOR BRAISING BEEP ROUND STEAKS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 75, doi. 10.1111/j.1365-2621.1956.tb16895.x
    By:
    • PAUL, PAULINE;
    • BEAN, MAURA
    Publication type:
    Article
    6
    7
    8

    SPORE GERMINATION. II. INHIBITORS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 70, doi. 10.1111/j.1365-2621.1956.tb16894.x
    By:
    • HEILIGMAN, F.;
    • DESROSIER, N. W.;
    • BROUMAND, H.
    Publication type:
    Article
    9

    SPORE GERMINATION. I. ACTIVATORS.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 63, doi. 10.1111/j.1365-2621.1956.tb16893.x
    By:
    • HEILIGMAN, F.;
    • DESROSIER, N. W.;
    • BROUMAND, H.
    Publication type:
    Article
    10

    THE DIGESTION AND ABSORPTION OF FAT.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 34, doi. 10.1111/j.1365-2621.1956.tb16889.x
    By:
    • MATTSON, F. H.
    Publication type:
    Article
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    18

    HEAT-ACTIVATION OF BACTERIAL SPORES.

    Published in:
    Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 1, p. 54, doi. 10.1111/j.1365-2621.1956.tb16892.x
    By:
    • DESROSIER, N. W.;
    • HEILIGMAN, F.
    Publication type:
    Article
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