Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 1
Results: 15
I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 37, doi. 10.1111/j.1365-2621.1957.tb16980.x
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- Article
ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 1, doi. 10.1111/j.1365-2621.1957.tb16976.x
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QUALITY IN BAKED SWEETPOTATOES AFFECTED BY VARIETIES AND POST-HARVEST TREATMENTS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 32, doi. 10.1111/j.1365-2621.1957.tb16979.x
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QUALITY EVALUATION AND CHEMICAL COMPOSITION OF SOY SAUCE.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 83, doi. 10.1111/j.1365-2621.1957.tb16986.x
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STUDIES ON THE CHANGES IN THE WATER SOLUBLE CARBOHYDRATES OF CHAPATIES.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 25, doi. 10.1111/j.1365-2621.1957.tb16978.x
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APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 76, doi. 10.1111/j.1365-2621.1957.tb16985.x
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- Article
FACTORS AFFECTING THE DISPERSIBILITY OF 'INSTANTLY DISSOLVING' DRY MILKS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 69, doi. 10.1111/j.1365-2621.1957.tb16984.x
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- Article
FLAVORS IN FOODS-A CUMULATIVE REVIEW.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 110, doi. 10.1111/j.1365-2621.1957.tb16990.x
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- Article
THE CAROTENOIDS OF RUBY RED GRAPEFRUIT.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 63, doi. 10.1111/j.1365-2621.1957.tb16983.x
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FREE RADICALS IN ROASTED COFFEE.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 96, doi. 10.1111/j.1365-2621.1957.tb16988.x
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- Article
EFFECTS OF IONIZING RADIATIONS ON PLANT TISSUES. II. SOFTENING OF DIFFERENT VARIETIES OF APPLES AND CARROTS BY GAMMA RAYS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 89, doi. 10.1111/j.1365-2621.1957.tb16987.x
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SAFETY OF INSIDE ENAMEL COATINGS USED IN FOOD CANS.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 102, doi. 10.1111/j.1365-2621.1957.tb16989.x
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EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUE.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 51, doi. 10.1111/j.1365-2621.1957.tb16982.x
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II. EFFECT OF BAKING AND OF PRESSURE-COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 44, doi. 10.1111/j.1365-2621.1957.tb16981.x
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A RE-EVALUATION OF BIOLOGICAL POTENCY OF BETA CAROTENE.
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- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 1, p. 15, doi. 10.1111/j.1365-2621.1957.tb16977.x
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