Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 1
Results: 16
Composition of Honey. VI. The Effect of Storage on Carbohydrates, Acidity and Diastase Content.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 63, doi. 10.1111/j.1365-2621.1961.tb00042.x
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- Article
Pineapple Stem Acid Phosphatases.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 56, doi. 10.1111/j.1365-2621.1961.tb00041.x
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Proximate Composition of Nine Species of Rockfish.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 38, doi. 10.1111/j.1365-2621.1961.tb00037.x
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Reflectance Color Measurements and Judges' Scores for Frozen Cauliflower and Spinach.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 26, doi. 10.1111/j.1365-2621.1961.tb00035.x
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Carotenoid Pigments of Pineapple Fruit. I. Acid-Catalyzed Isomerization of the Pigments.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 49, doi. 10.1111/j.1365-2621.1961.tb00039.x
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The Complementary Effects of Thermal Energy and Ionizing Energy on Peroxidase Activity in Green Beans.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 91, doi. 10.1111/j.1365-2621.1961.tb00046.x
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Influence of Salt (NaCl) on Pectinolytic Softening of Cucumbers.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 84, doi. 10.1111/j.1365-2621.1961.tb00045.x
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Changes in Amino Nitrogen, Total Soluble Nitrogen and TCA- Soluble Nitrogen Content of Beef as Influenced by Pre-irradiation Heating, Irradiation Level and Storage at 34° F.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 15, doi. 10.1111/j.1365-2621.1961.tb00033.x
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The Effect of Added Enzymes Upon the Free Amino Groups and Organoleptic Ratings of Irradiated Beef During Storage.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 79, doi. 10.1111/j.1365-2621.1961.tb00044.x
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Loss of Ascorbic Acid During Estimation by the Roe-Kuether Method.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 11, doi. 10.1111/j.1365-2621.1961.tb00032.x
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Thermal Destruction of Streptococcus faecalis in Prepared Frozen Foods.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 1, doi. 10.1111/j.1365-2621.1961.tb00031.x
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Antimicrobial Agent of Aged Surface Ripened Cheese. I. Isolation and Assay.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 72, doi. 10.1111/j.1365-2621.1961.tb00043.x
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Determination of the Relative Concentrations of the Major Aldehydes in Lemon, Orange and Grapefruit Oils by Gas Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 43, doi. 10.1111/j.1365-2621.1961.tb00038.x
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The Sodium Content of Hawaii-Grown Fruits and Vegetables in Relation to Environment.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 31, doi. 10.1111/j.1365-2621.1961.tb00036.x
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Carotenoid Pigments of Pineapple Fruit. II. Influence of Fruit Ripeness, Handling and Processing on Pigment Isomerization.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 53, doi. 10.1111/j.1365-2621.1961.tb00040.x
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- Article
Effect of Different Temperatures on Various Bacteria Isolated from Frozen Meat Pies.
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- Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 1, p. 21, doi. 10.1111/j.1365-2621.1961.tb00034.x
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