Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 2

Results: 16

HEAT PROCESSING OF BEEF. PART VII. RESIDUAL HEATING EFFECTS IN BEEF PROCESSED AT HIGH RETORT TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 156, doi. 10.1111/j.1365-2621.1956.tb16906.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

EFFECT OF MOIST AND DRY HEAT COOKING ON VITAMIN RETENTION IN MEAT FROM BEEF ANIMALS OF DIFFERENT LEVELS OF FLESHING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 209, doi. 10.1111/j.1365-2621.1956.tb16912.x

By:

COVER, SYLVIA;
SMITH, W. H.

Publication type:

Article

EFFECT OF THE EGG SHELL MEMBRANE ON BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 264, doi. 10.1111/j.1365-2621.1956.tb16919.x

By:

STOKES, J. L.;
OSBORNE, W. W.

Publication type:

Article

EFFECT IN SURFACE RIPENED CHEESE OF IRRADIATION ON SPORES AND TOXIN OF CLOSTRIDIUM BOTULINUM TYPES A AND B.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 226, doi. 10.1111/j.1365-2621.1956.tb16914.x

By:

WAGENAAR, R. O.;
DACK, G. M.

Publication type:

Article

ROLE OF pH IN THE CANNING OF MANGOES: EFFECT OF ADDING ACID OR OTHER FRUITS TO THE CANNED PRODUCT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 163, doi. 10.1111/j.1365-2621.1956.tb16907.x

By:

SIDDAPPA, G. S.;
BHATIA, B. S.

Publication type:

Article

THE CALCIUM AND PHOSPHOEUS CONTENTS OP SOME FOREIGN AND DOMESTIC CANNED SARDINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 242, doi. 10.1111/j.1365-2621.1956.tb16916.x

By:

COSTA, ANTONIO;
STERN, JOSEPH A.

Publication type:

Article

A CRITICAL COMPARISON OF THE TWO-SAMPLE AND TRIANGULAR BINOMIAL DESIGNS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 235, doi. 10.1111/j.1365-2621.1956.tb16915.x

By:

FILIPELLO, F.

Publication type:

Article

THE FORMATION AND DECOMPOSITION OF GREEN PIGMENT IN CRUSHED GARLIC TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 170, doi. 10.1111/j.1365-2621.1956.tb16908.x

By:

JOSLYN, M. A.;
SANO, TATSUO

Publication type:

Article

THE HYDROLYSIS OF BEEF PROTEINS BY VARIOUS PROTEOLYTIC ENZYMES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 217, doi. 10.1111/j.1365-2621.1956.tb16913.x

By:

MIYADA, D. S.;
TAPPEL, A. L.

Publication type:

Article

HEAT PROCESSING OF BEEF. PART VI. THERMAL DIFFUSIVITY AND 'SLOPES' OF HEATING AND COOLING CURVES FOR THE HIGH-TEMPERATURE PROCESS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 147, doi. 10.1111/j.1365-2621.1956.tb16905.x

By:

HURWICZ, H.;
TISCHER, R. G.

Publication type:

Article

Notes and Letters.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 270, doi. 10.1111/j.1365-2621.1956.tb16920.x

By:

Koch, R. B.;
Ferrari, C. G.

Publication type:

Article

THE FATE OF INGESTED POLYOXYETHYLENE (20) SORBITAN MONOSTEARATE IN RATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 250, doi. 10.1111/j.1365-2621.1956.tb16917.x

By:

WICK, ARNE N.;
JOSEPH, LIONEL

Publication type:

Article

THE EFFECT OF SUNLIGHT ON CRUDE LIPIDS EXTRACTED FROM FRESH AND FROZEN VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 254, doi. 10.1111/j.1365-2621.1956.tb16918.x

By:

Lee, Frank A.

Publication type:

Article

ON THE NATURE OF CELLULOSE FROM CRANBERRY PULP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 207, doi. 10.1111/j.1365-2621.1956.tb16911.x

By:

BENNETT, EMMETT

Publication type:

Article

ORGANIC ACIDS IN PEACHES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 184, doi. 10.1111/j.1365-2621.1956.tb16909.x

By:

DAVID, J. J.;
LUH, B. S.;
MARSH, G. L.

Publication type:

Article

FREEZE-DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 195, doi. 10.1111/j.1365-2621.1956.tb16910.x

By:

TAPPEL, A. L.

Publication type:

Article