Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 5

Results: 13

IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 440, doi. 10.1111/j.1365-2621.1957.tb17501.x

By:

DATEO, GEORGE P.;
CLAPP, RICHARD C.;
MACKAY, D. A. M.;
HEWITT, ERIC J.;
HASSELSTROM, TORSTEN

Publication type:

Article

A MICRO-METHOD AND APPARATUS FOR THE DETERMINATION OF RATES OF DESTRUCTION OF BACTERIAL SPORES SUBJECTED TO HEAT AND BACTERICIDAL AGENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 462, doi. 10.1111/j.1365-2621.1957.tb17504.x

By:

WILDER, CURTIS J.;
NORDAN, HAROLD C.

Publication type:

Article

THE EFFECT OF RADIATION PROCESSING UPON THE IN VITRO DIGESTIBILITY AND NUTRITIONAL QUALITY OF PROTEINS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 455, doi. 10.1111/j.1365-2621.1957.tb17503.x

By:

SHEFFNER, A. LEONARD;
ADACHI, RICHARD;
SPECTOR, HARRY

Publication type:

Article

ASCORBIC ACID OXIDASE ACTIVITY OF CERTAIN VEGETABLES AND CHANGES IN THE CONTENT OF REDUCED AND DEHYDROASCORBIC ACID DURING SHELF-LIFE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 448, doi. 10.1111/j.1365-2621.1957.tb17502.x

By:

McCOMBS, C. L.

Publication type:

Article

FLAVOR IN FOODS-A CUMULATIVE REVIEW.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 524, doi. 10.1111/j.1365-2621.1957.tb17512.x

By:

PATTON, STUART;
KEENEY, PHILIP G.

Publication type:

Article

PROPERTIES OF THE PROTEOLYTIC ENZYMES OF COMMERCIAL FICIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 483, doi. 10.1111/j.1365-2621.1957.tb17507.x

By:

WHITAKER, JOHN R.

Publication type:

Article

THE FERMENTATION OF GLUCOSE BY BACILLUS STEAROTHERMOPHILUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 494, doi. 10.1111/j.1365-2621.1957.tb17508.x

By:

McKRAY, GEORGE A.;
VAUGHN, REESE H.

Publication type:

Article

DETERMINATION OF SOLUBLE WHEY PROTEIN BY DIRECT NESSLERIZATION OF KJELDAHL DIGESTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 501, doi. 10.1111/j.1365-2621.1957.tb17509.x

By:

STONE, W. K.;
HOLMES, ALYCE H.

Publication type:

Article

COMPLEMENTARY EFFECTS OF HEAT AND IONIZING RADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 509, doi. 10.1111/j.1365-2621.1957.tb17510.x

By:

KAN, B.;
GOLDBLITH, S. A.;
PROCTOR, B. E.

Publication type:

Article

ASSAY AND PROPERTIES OF COMMERCIAL FICIN.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 468, doi. 10.1111/j.1365-2621.1957.tb17505.x

By:

WHITAKER, JOHN R.

Publication type:

Article

SPECTRAL STUDIES OF THE PIGMENTS OF COOKED CURED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 479, doi. 10.1111/j.1365-2621.1957.tb17506.x

By:

TAPPEL, A. L.

Publication type:

Article

AN EXAMINATION OF THREE METHODS FOR TESTING PALATABILITY AS ILLUSTRATED BY STRAWBERRY FLAVOR DIFFERENCES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 423, doi. 10.1111/j.1365-2621.1957.tb17500.x

By:

MURPHY, ELIZABETH F.;
COVELL, MILDRED R.;
DINSMORE, JOSEPH S.

Publication type:

Article

THE DESTRUCTION OF THIAMINE IN MEATS AND IN AQUEOUS SOLUTION BY GAMMA RADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 5, p. 519, doi. 10.1111/j.1365-2621.1957.tb17511.x

By:

GRONINGER, H. S.;
TAPPEL, A. L.

Publication type:

Article