Works matching IS 00221147 AND DT 1957 AND VI 22 AND IP 6

Results: 18

STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. II. THE EFFECT OF POST-HARVEST STORAGE AND BLANCHING VARIABLES UPON THE CHEMICAL COMPOSITION OF PROCESSED ASPARAGUS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 673, doi. 10.1111/j.1365-2621.1957.tb17526.x

By:

DAME, C.;
CHICHESTER, C. O.;
MARSH, G. L.

Publication type:

Article

A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 604, doi. 10.1111/j.1365-2621.1957.tb17521.x

By:

ROCKLAND, LOUIS B.

Publication type:

Article

ERRATA, VOLUME 22, 1957.

Published in:: Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 695, doi. 10.1111/j.1365-2621.1957.tb17530.x
Publication type:: Article

AFTER-COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 648, doi. 10.1111/j.1365-2621.1957.tb17524.x

By:

HUNTER, ANN S.;
HEISLER, E. G.;
SICILIANO, J.;
TREADWAY, R. H.;
WOODWARD, C. F.

Publication type:

Article

MAPLE SIRUP. XI. RELATIONSHIP BETWEEN THE TYPE AND ORIGIN OF REDUCING SUGARS IN SAP AND THE COLOR AND FLAVOR OF MAPLE SIRUP.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 567, doi. 10.1111/j.1365-2621.1957.tb17517.x

By:

NAGHSKI, J.;
WILLITS, C. O.

Publication type:

Article

STERILIZATION BY MEANS OF SPORE DEACTIVATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 562, doi. 10.1111/j.1365-2621.1957.tb17516.x

By:

SCHMIDT, C. F.;
NANK, W. K.

Publication type:

Article

NOTES AND LETTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 687, doi. 10.1111/j.1365-2621.1957.tb17528.x

By:

Eagon, R. G.;
Green, C. R.

Publication type:

Article

STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. I. QUANTITATIVE ANALYSIS OF SOLUBLE COMPOUNDS WITH RESPECT TO STRAIN AND HARVEST VARIABLES, AND THEIR DISTRIBUTION WITHIN THE ASPARAGUS SPEAR.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 658, doi. 10.1111/j.1365-2621.1957.tb17525.x

By:

DAME, C.;
CHICHESTER, C. O.;
MARSH, G. L.

Publication type:

Article

SOME APPLICATIONS OF RANK ORDER STATISTICS IN SENSORY PANEL TESTING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 629, doi. 10.1111/j.1365-2621.1957.tb17522.x

By:

REIMER, C.

Publication type:

Article

THE MICROBIOLOGY OF FRESH AND IRRADIATED BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 682, doi. 10.1111/j.1365-2621.1957.tb17527.x

By:

WOLIN, EILEEN FELTON;
EVANS, JAMES B.;
NIVEN, C. F.

Publication type:

Article

NOTES ON SOME SOUTHERN RHODESIAN INDIGENOUS FRUITS, WITH PARTICULAR REFERENCE TO THEIR ASCORBIC ACID CONTENT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 590, doi. 10.1111/j.1365-2621.1957.tb17519.x

By:

CARR, W. R.

Publication type:

Article

EFFECT OF FOUR CONDITIONS OF COOKING ON THE EATING QUALITY OF TWO CUTS OF BEEF.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 635, doi. 10.1111/j.1365-2621.1957.tb17523.x

By:

COVER, SYLVIA;
BANNISTER, JO ANNE;
KEHLENBRINK, ELLA

Publication type:

Article

USE OF HIGH-VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 572, doi. 10.1111/j.1365-2621.1957.tb17518.x

By:

BROGLE, R. C.;
NICKERSON, J. T. R.;
PROCTOR, B. E.;
PYNE, A.;
CAMPBELL, C.;
CHARM, S.;
LINEWEAVER, HANS

Publication type:

Article

A STUDY OF THE EFFECTS OF CERTAIN FOOD EMULSIFIERS IN HAMSTERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 529, doi. 10.1111/j.1365-2621.1957.tb17513.x

By:

ORTEN, JAMES M.;
DAJANI, RASHID M.

Publication type:

Article

NONENZYMATIC DISCOLORATION OF GREEN BEAN PURÉE. II. STUDIES ON THE THERMAL DISCOLORATION OF ACETONE-EXTRACTED TISSUE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 542, doi. 10.1111/j.1365-2621.1957.tb17514.x

By:

ROSEMAN, A. S.;
LIVINGSTON, G. E.;
ESSELEN, W. B.

Publication type:

Article

EFFECTIVENESS OF SORBIC ACID IN PRESERVATION OF DAMP WHEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 553, doi. 10.1111/j.1365-2621.1957.tb17515.x

By:

POMERANZ, Y.

Publication type:

Article

OBSERVATIONS ON THE REGREENING OF LATE VARIETIES OF ORANGES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 689, doi. 10.1111/j.1365-2621.1957.tb17529.x

By:

Miller, Erston V.;
Glass, Creed S.

Publication type:

Article

MEDIA FOR DETECTION OF PECTINOLYTIC MICROORGANISMS ASSOCIATED WITH SOFTENING OF CUCUMBERS, OLIVES AND OTHER PLANT TISSUES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1957, v. 22, n. 6, p. 597, doi. 10.1111/j.1365-2621.1957.tb17520.x

By:

VAUGHN, REESE H.;
BALATSOURAS, GEORGES D.;
YORK, GEORGE K.;
NAGEL, CHARLES W.

Publication type:

Article