Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 2
Results: 16
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
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
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- Article
THE FORMATION AND DECOMPOSITION OF GREEN PIGMENT IN CRUSHED GARLIC TISSUE.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 170, doi. 10.1111/j.1365-2621.1956.tb16908.x
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- Article
EFFECT IN SURFACE RIPENED CHEESE OF IRRADIATION ON SPORES AND TOXIN OF CLOSTRIDIUM BOTULINUM TYPES A AND B.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 226, doi. 10.1111/j.1365-2621.1956.tb16914.x
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- 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
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- Article
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
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- 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
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- 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
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- 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
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- 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
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- Article
FREEZE-DRIED MEAT. II. THE MECHANISM OF OXIDATIVE DETERIORATION OF FREEZE-DRIED BEEF.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 2, p. 195, doi. 10.1111/j.1365-2621.1956.tb16910.x
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- Article