Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 2

Results: 16

IDENTIFICATION OF THE PINK PIGMENT OF CANNED TUNA.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 214, doi. 10.1111/j.1365-2621.1957.tb17003.x

By:

BROWN, W. DUANE;
TAPPEL, A. L.

Publication type:

Article

PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 151, doi. 10.1111/j.1365-2621.1957.tb16994.x

By:

ZANT, W. C.

Publication type:

Article

RETROGRADATION IN A STARCH JELLY CANDY.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 184, doi. 10.1111/j.1365-2621.1957.tb17000.x

By:

STERLING, CLARENCE

Publication type:

Article

SWEETNESS OF VARIOUS COMPOUNDS AND ITS MEASUREMENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 206, doi. 10.1111/j.1365-2621.1957.tb17002.x

By:

SCHUTZ, HOWARD G.;
PILGRIM, FRANCIS J.

Publication type:

Article

MAPLE SIRUP. X. EFFECT OF CONTROLLED FERMENTATION OF MAPLE SAP ON THE COLOR AND FLAVOR OF MAPLE SIRUP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 176, doi. 10.1111/j.1365-2621.1957.tb16998.x

By:

NAGHSKI, J.;
REED, L. L.;
WILLITS, C. O.

Publication type:

Article

PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS. II. CHARACTERISTICS OF AN ENDOCELLULAR PROTEOLYTIC ENZYME SYSTEM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 158, doi. 10.1111/j.1365-2621.1957.tb16995.x

By:

CAMP, B. J.;
ZANT, W. C.

Publication type:

Article

NUTRIENT COMPOSITION OF CUBAN FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 131, doi. 10.1111/j.1365-2621.1957.tb16992.x

By:

NAVIA, JUAN M.;
LOPEZ, HADY;
CIMADEVILLA, MARGARITA;
FERNANDEZ, EDELMIRA;
VALIENTE, ANGEL;
CLEMENT, I. D.;
HARRIS, ROBERT S.

Publication type:

Article

AMINO ACID COMPOSITION OF BIRD'S NEST PROTEIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 182, doi. 10.1111/j.1365-2621.1957.tb16999.x

By:

CHANG, YET-OY;
DUNN, MAX S.

Publication type:

Article

EFFECT OF THE PLATING MEDIUM ON THE SURVIVAL OF HEAT-TREATED CELLS OF PSEUDOMONAS FLUORESCENS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 164, doi. 10.1111/j.1365-2621.1957.tb16996.x

By:

HEATER, C. D.;
ZANT, W. C.

Publication type:

Article

QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 117, doi. 10.1111/j.1365-2621.1957.tb16991.x

By:

MARKARIS, PERICLES;
LIVINGSTON, GIDEON E.;
FELLERS, CARL R.

Publication type:

Article

A CHROMATOGRAPHIC STUDY OF SOME OF THE COMPOUNDS IN ROASTED COFFEE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 222, doi. 10.1111/j.1365-2621.1957.tb17004.x

By:

CLEMENTS, ROBERT L.;
DEATHERAGE, F. E.

Publication type:

Article

FLAVORS IN FOODS-A CUMULATIVE REVIEW.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 233, doi. 10.1111/j.1365-2621.1957.tb17005.x

By:

KURTZ, GEORGE W.

Publication type:

Article

CHANGES IN THE BIACETYL CONTENT OF CREAMED COTTAGE CHEESE CAUSED BY ORGANISMS ASSOCIATED WITH SPOILAGE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 170, doi. 10.1111/j.1365-2621.1957.tb16997.x

By:

WALES, CHARLES S.;
HARMON, L. G.

Publication type:

Article

EVALUATION OF FLAVOR CHANGES DUE TO PESTICIDES-A REGIONAL APPROACH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 192, doi. 10.1111/j.1365-2621.1957.tb17001.x

By:

WILEY, ROBERT C.;
BRIANT, ALICE M.;
FAGERSON, IRVING S.;
SABRY, JEAN H.;
MURPHY, ELIZABETH F.

Publication type:

Article

NOTES AND LETTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 237, doi. 10.1111/j.1365-2621.1957.tb17006.x

By:

Witting, L. A.;
Batzer, O. F.

Publication type:

Article

NUTRITIVE VALUE OF FISH.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 2, p. 145, doi. 10.1111/j.1365-2621.1957.tb16993.x

By:

TEERI, A. E.;
LOUGHLIN, M. E.;
JOSSELYN, JD.

Publication type:

Article