Works matching IS 00221147 AND DT 1959 AND VI 24 AND IP 1

Results: 23

STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. III. QUALITATIVE AND QUANTITATIVE STUDIES OF NON-VOLATILE ORGANIC ACIDS BY CHROMATOGRAPHIC TECHNIQUES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 20, doi. 10.1111/j.1365-2621.1959.tb17627.x

By:

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

Publication type:

Article

SUITABILITY OF 2,4-DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO- AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES II. TOTAL ASCORBIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 6, doi. 10.1111/j.1365-2621.1959.tb17625.x

By:

GORDON, JOAN;
NOBLE, ISABEL

Publication type:

Article

STUDIES ON PURIFIED TYPE A CLOSTRIDIUM BOTULINUM TOXIN SUBJECTED TO ULTRACENTRIFUGATION AND IRRADIATION.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 57, doi. 10.1111/j.1365-2621.1959.tb17632.x

By:

WAGENAAR, R. O.;
DACK, G. M.;
MURRELL, C. B.

Publication type:

Article

ON THE FEASIBILITY OF ULTRASONIC GRADING OF SHELL EGGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 97, doi. 10.1111/j.1365-2621.1959.tb17638.x

By:

MAYER, W. G.;
HIEDEMANN, E. A.

Publication type:

Article

STUDIES OF PROCESSED ALL-GREEN ASPARAGUS. IV. STUDIES ON THE INFLUENCE OF TIN ON THE SOLUBILITY OF RUTIN AND ON THE CONCENTRATION OF RUTIN PRESENT IN THE BRINES OF ASPARAGUS PROCESSED IN GLASS AND TIN CONTAINERS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 28, doi. 10.1111/j.1365-2621.1959.tb17628.x

By:

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

Publication type:

Article

THE FLAVOR OF CANNED PEAS IN RELATION TO THEIR PYRROLIDONECARBOXYLIC ACID CONTENT AND TO CERTAIN OTHER FACTORS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 68, doi. 10.1111/j.1365-2621.1959.tb17634.x

By:

LEE, FRANK A.;
SHALLENBERGER, ROBERT S.

Publication type:

Article

SOME OBSERVATIONS ON THE MODIFICATION OF FREEZE DEHYDRATED MEAT.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 79, doi. 10.1111/j.1365-2621.1959.tb17636.x

By:

HAMDY, M. K.;
CAHILL, V. R.;
DEATHERAGE, F. E.

Publication type:

Article

FREE AMINO ACIDS IN CITRUS AND OTHER FRUIT AND VEGETABLE JUICES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 160, doi. 10.1111/j.1365-2621.1959.tb17645.x

By:

Rockland, Louis B.

Publication type:

Article

IDENTIFICATION OF MICROORGANISMS FROM MAPLE TREE TAPHOLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 146, doi. 10.1111/j.1365-2621.1959.tb17643.x

By:

SHENEMAN, J. M.;
COSTILOW, R. N.

Publication type:

Article

SUITABILITY OF 2,4-DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO- AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 1, doi. 10.1111/j.1365-2621.1959.tb17624.x

By:

GORDON, JOAN;
NOBLE, ISABEL

Publication type:

Article

THERMAL PROCESSING CHARACTERISTICS OF CANNED NON-COMMINUTED MEATS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 112, doi. 10.1111/j.1365-2621.1959.tb17640.x

By:

SCHACK, W. R.;
GREENBERG, R. A.;
BLODGETT, G. A.;
SILLIKER, J. H.

Publication type:

Article

CORRELATION BETWEEN MICROBIAL POPULATIONS AND SAP YIELDS FROM MAPLE TREES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 152, doi. 10.1111/j.1365-2621.1959.tb17644.x

By:

SHENEMAN, J. M.;
COSTILOW, R. N.;
ROBBINS, P. W.;
DOUGLASS, J. E.

Publication type:

Article

COMPARATIVE STUDIES ON MEDIA FOR COUNTING ANAEROBIC BACTERIAL SPORES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 134, doi. 10.1111/j.1365-2621.1959.tb17642.x

By:

WHEATON, E.;
PRATT, G. B.;
JACKSON, J. M.

Publication type:

Article

DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION PART II. PEAS, CHICKEN SOUP, AND PORK IN THE FROZEN STATE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 51, doi. 10.1111/j.1365-2621.1959.tb17631.x

By:

PRATT, G. B.;
WHEATON, E.;
BOHRER, C. W.;
DENNY, C. B.

Publication type:

Article

COFFEE GRINDS. II. CLASSIFICATION AND ANALYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 91, doi. 10.1111/j.1365-2621.1959.tb17637.x

By:

LOCKHART, ERNEST E.

Publication type:

Article

ORGANOLEPTIC EVALUATION OF THE COMBINED EFFECTS OF HEAT AND RADIATION ON CANNED PEAS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 62, doi. 10.1111/j.1365-2621.1959.tb17633.x

By:

GILLIES, ROBERT A.

Publication type:

Article

DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION I. IN NEUTRAL PHOSPHATE AT ROOM AND FREEZING TEMPERATURES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 44, doi. 10.1111/j.1365-2621.1959.tb17630.x

By:

DENNY, CLEVE B.;
BOHRER, C. WALLACE;
PERKINS, WILLIAM E.;
TOWNSEND, CHARLES T.

Publication type:

Article

INHIBITION OF SULFHYDRYL ENZYMES WITH SORBIC ACID.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 37, doi. 10.1111/j.1365-2621.1959.tb17629.x

By:

WHITAKER, JOHN R.

Publication type:

Article

MICROWAVES AS A MEANS OF GRADING EGGS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 104, doi. 10.1111/j.1365-2621.1959.tb17639.x

By:

BOW, YEN FU

Publication type:

Article

THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 119, doi. 10.1111/j.1365-2621.1959.tb17641.x

By:

ZOUEIL, M. E.;
ESSELEN, W. B.

Publication type:

Article

VOLATILE REDUCING SUBSTANCES AND THE EVALUATION OF THE AROMA OF COFFEE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 72, doi. 10.1111/j.1365-2621.1959.tb17635.x

By:

FARBER, LIONEL

Publication type:

Article

A STUDY OF APPLE CELLULOSE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 14, doi. 10.1111/j.1365-2621.1959.tb17626.x

By:

KERTESZ, Z. I.;
EUCARE, MARGARET;
FOX, GRACE

Publication type:

Article

THE LOCUS OF AROMA IN THE MUSHROOM.

Published in:

Journal of Food Science (Wiley-Blackwell), 1959, v. 24, n. 1, p. 165, doi. 10.1111/j.1365-2621.1959.tb17646.x

By:

Bernhard, Richard A.;
Simone, Marion J.

Publication type:

Article