INVESTIGATION OF COPPER COMPLEXES CAUSING CLOUDINESS IN WINES. I. CHEMICAL COMPOSITION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 441, doi. 10.1111/j.1365-2621.1956.tb16942.x
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- Article
Works matching IS 00221147 AND DT 1956 AND VI 21 AND IP 4
Results: 11
1
2
SPECIES OF CLOSTRIDIUM ASSOCIATED WITH ZAPATERA SPOILAGE OF OLIVES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 481, doi. 10.1111/j.1365-2621.1956.tb16946.x
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- Article
3
THE EVALUATION OF PROCESSING TIMES FOR RAW-PACK CANNING OF SOME LOW-ACID VEGETABLES AT HOME.
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- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 405, doi. 10.1111/j.1365-2621.1956.tb16938.x
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- Article
4
MECHANISM OF COPPER CASSE FORMATION IN WHITE TABLE WINE. II. TURBIDIMETRIC AND OTHER PHYSICO-CHEMICAL CONSIDERATIONS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 456, doi. 10.1111/j.1365-2621.1956.tb16944.x
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- Article
5
EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. II. COLOR, TOTAL IRON CONTENT, AND pH.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 427, doi. 10.1111/j.1365-2621.1956.tb16940.x
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- Article
6
STRAIN RETARDATION IN STARCH JELLY CANDY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 491, doi. 10.1111/j.1365-2621.1956.tb16947.x
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- Article
7
EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGEN.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 415, doi. 10.1111/j.1365-2621.1956.tb16939.x
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- Publication type:
- Article
8
AMINO ACID COMPOSITION OF SOME INDIAN VEGETABLES AS DETERMINED BY PAPER CHROMATOGRAPHY.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 477, doi. 10.1111/j.1365-2621.1956.tb16945.x
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- Article
9
HYDROLYSIS OF PECTIC MATERIALS AND OLIGOURONIDES BY TOMATO POLYGALACTURONASE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 448, doi. 10.1111/j.1365-2621.1956.tb16943.x
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- Publication type:
- Article
10
CANNING EXPERIMENTS WITH NON-SPOREFORMING BACTERIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 502, doi. 10.1111/j.1365-2621.1956.tb16948.x
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- Article
11
EFFECT OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. III. VITAMIN B<sub>12</sub> CONTENT.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1956, v. 21, n. 4, p. 436, doi. 10.1111/j.1365-2621.1956.tb16941.x
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- Publication type:
- Article