Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 3

Results: 17

MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. I. RELATION OF CHANGES IN REDOX POTENTIAL TO COPPER CASSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 384, doi. 10.1111/j.1365-2621.1956.tb16935.x

By:

JOSLTN, M. A.;
LUKTON, A.

Publication type:

Article

THE RESPIRATORY ENZYMES OF MEAT. III. THE INFLUENCE OF VARIOUS IONS ON BEEF SUCCINOXIDASE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 326, doi. 10.1111/j.1365-2621.1956.tb16928.x

By:

GRANT, NOEMAN H.

Publication type:

Article

EFFECTS OF FEEDING POLYOXYETHYLENE PREPARATIONS TO RATS AND HAMSTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 337, doi. 10.1111/j.1365-2621.1956.tb16930.x

By:

POLING, C. E.;
EAGLE, EDWARD;
RICE, E. E.

Publication type:

Article

THE ORAL TOXICITY AND PATHOLOGY OF POLYOXYETHYLENE DERIVATIVES IN RATS AND HAMSTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 348, doi. 10.1111/j.1365-2621.1956.tb16931.x

By:

EAGLE, EDWARD;
POLING, C. E.

Publication type:

Article

NOTES AND LETTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 402, doi. 10.1111/j.1365-2621.1956.tb16937.x

By:

Verona, Onorato

Publication type:

Article

PAPER DISK METHOD FOR SUBCULTURING ACIDIFIED FOOD PRODUCTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 372, doi. 10.1111/j.1365-2621.1956.tb16933.x

By:

MILLER, HELEN N.

Publication type:

Article

SOME ASPECTS OF NUMERICAL SCORING IN SUBJECTIVE EVALUATION OF FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 273, doi. 10.1111/j.1365-2621.1956.tb16921.x

By:

CARLIN, AGNES FEANCES;
KEMPTHORNE, OSCAR;
GORDON, JOAN

Publication type:

Article

MICROSCOPIC STRUCTURE OF APRICOT PUREES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 329, doi. 10.1111/j.1365-2621.1956.tb16929.x

By:

REEVE, R. M.

Publication type:

Article

DETERMINATION OF THE THERMAL DEATH RATE OF BACTERIA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 295, doi. 10.1111/j.1365-2621.1956.tb16923.x

By:

LEVINE, SUMNER

Publication type:

Article

CHARACTERISTICS OF SHORTENED CAKE BAKED IN A FAST AND IN A SLOW-BAKING PAN AT DIFFERENT OVEN TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 302, doi. 10.1111/j.1365-2621.1956.tb16924.x

By:

CHARLEY, HELEN

Publication type:

Article

MEAT TENDERIZATION. II. FACTORS AFFECTING THE TENDERIZATION OF BEEF BY PAPAIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 375, doi. 10.1111/j.1365-2621.1956.tb16934.x

By:

TAPPEL, A. L.;
MIYADA, D. S.;
STERLING, CLARENCE;
MAIER, V. P.

Publication type:

Article

CONTINUOUS RECORDING OF GEL DEFORMATION IN CREEP AND RECOVERY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 397, doi. 10.1111/j.1365-2621.1956.tb16936.x

By:

CHICHESTER, C. O.;
STERLING, CLARENCE

Publication type:

Article

THE EFFECT OF TWO METHODS OF COOKING ON PALATABILITY SCORES, SHEAR FORCE VALUES, AND COLLAGEN CONTENT OF TWO CUTS OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 312, doi. 10.1111/j.1365-2621.1956.tb16926.x

By:

COVER, SYLVIA;
SMITH, W. H.

Publication type:

Article

HEAT PROCESSING OF BEEF. PART VIII. STERILIZING EFFECTS OF HIGH TEMPERATURE PROCESSES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 282, doi. 10.1111/j.1365-2621.1956.tb16922.x

By:

HURWICZ, H.;
GARDNER, B. W.;
TISCHER, R. G.

Publication type:

Article

STUDIES IN THE DEEP-FAT PRYING OF CASHEW KERNELS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 306, doi. 10.1111/j.1365-2621.1956.tb16925.x

By:

PRASAD, M.;
MATHUR, P. B.

Publication type:

Article

THERMAL DESTRUCTION OF PEROXIDASE IN VEGETABLES AT HIGH TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 322, doi. 10.1111/j.1365-2621.1956.tb16927.x

By:

ESSELEN, W. B.;
ANDERSON, E. E.

Publication type:

Article

THE B VITAMIN CONTENT OF GRAPES, MUSTS, AND WINES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 3, p. 362, doi. 10.1111/j.1365-2621.1956.tb16932.x

By:

HALL, ALICE P.;
BRINNER, LISA;
AMERINE, MAYNARD A.;
MORGAN, AGNES FAY

Publication type:

Article