Changes in the pH and buffering capacity of fish during spoilage.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 597, doi. 10.1002/jsfa.2740041206
- By:
- Publication type:
- Article
Works matching IS 00225142 AND DT 1953 AND VI 4 AND IP 12
Results: 7
1
2
Estimation of sterilizing values of processes as applied to canned foods. II.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 553, doi. 10.1002/jsfa.2740041201
- By:
- Publication type:
- Article
3
Studies on egg shells. III.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 587, doi. 10.1002/jsfa.2740041205
- By:
- Publication type:
- Article
4
The bleaching of carotene by A lipoxidase-linoleate system.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 580, doi. 10.1002/jsfa.2740041204
- By:
- Publication type:
- Article
5
The chemical estimation of vitamin-E activity in cereal products. I.-The tocopherol pattern of wheat-germ oil.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 569, doi. 10.1002/jsfa.2740041203
- By:
- Publication type:
- Article
6
Amino-acids in New Zealand cheddar cheese:Their possible contribution to flavour.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 604, doi. 10.1002/jsfa.2740041207
- By:
- Publication type:
- Article
7
The nitrogenous extractives from fresh fish muscle. II.
- Published in:
- Journal of the Science of Food & Agriculture, 1953, v. 4, n. 12, p. 565, doi. 10.1002/jsfa.2740041202
- By:
- Publication type:
- Article