WHEAT STARCH PASTES AND GELS CONTAINING CITRIC ACID AND SUCROSE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 358, doi. 10.1111/j.1365-2621.1957.tb17023.x
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- Publication type:
- Article
Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 4
Results: 13
1
2
A RAPID METHOD FOR THE ESTIMATION OF THE BACTERIAL CONTENT OF PRECOOKED FROZEN FOODS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 412, doi. 10.1111/j.1365-2621.1957.tb17031.x
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- Publication type:
- Article
3
LINDANE RESIDUE IN CUCUMBER FERMENTATION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 331, doi. 10.1111/j.1365-2621.1957.tb17020.x
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- Publication type:
- Article
4
EFFECT OF COLOR OF BEEF FAT ON FLAVOR OF STEAKS AND ROASTS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 342, doi. 10.1111/j.1365-2621.1957.tb17021.x
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- Publication type:
- Article
5
REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEF.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 404, doi. 10.1111/j.1365-2621.1957.tb17029.x
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- Publication type:
- Article
6
THE RED PIGMENT OF PRECOOKED IRRADIATED MEATS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 408, doi. 10.1111/j.1365-2621.1957.tb17030.x
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- Publication type:
- Article
7
FURTHER STUDIES ON BACTERIAL ENDOSPORE GERMINATION RELATIVE TO AUTO-INHIBITION.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 396, doi. 10.1111/j.1365-2621.1957.tb17027.x
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- Publication type:
- Article
8
YEASTS OCCURRING IN DROSOPHILA FLIES AND IN FERMENTING TOMATO FRUITS IN NORTHERN CALIFORNIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 367, doi. 10.1111/j.1365-2621.1957.tb17024.x
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- Publication type:
- Article
9
DETERMINING FLAVOR DIFFERENCES IN CROPS TREATED WITH PESTICIDES. I. A COMPARISON OF A TRIANGLE AND A MULTIPLE COMPARISON METHOD.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 351, doi. 10.1111/j.1365-2621.1957.tb17022.x
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- Publication type:
- Article
10
THE EFFECT OF VARIOUS MUST TREATMENTS ON THE COLOR AND TANNIN CONTENT OF RED GRAPE JUICES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 373, doi. 10.1111/j.1365-2621.1957.tb17025.x
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- Publication type:
- Article
11
SOME VOLATILE AROMA CONSTITUENTS OF VITIS VINIFERA VAR. MUSCAT OF ALEXANDRIA.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 384, doi. 10.1111/j.1365-2621.1957.tb17026.x
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- Publication type:
- Article
12
THE EFFECT OF HEAT UPON CARBOHYDRATE CONVERSIONS IN SWEETPOTATOES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 420, doi. 10.1111/j.1365-2621.1957.tb17032.x
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- Publication type:
- Article
13
MICROWAVE ENERGY IN FREEZE-DRYING PROCEDURES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 4, p. 402, doi. 10.1111/j.1365-2621.1957.tb17028.x
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- Publication type:
- Article