| 11. |
THE EFFECT OF SYNTHETIC PLANT AUXINS ON THE HEAT RESISTANCE OF BACTERIAL SPORESa,b |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 98-105
G. D. LaBAW,
N. W. DESROSLER,
Preview
|
PDF (373KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17427.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 12. |
CHROMATOGRAPHIC ANALYSIS OF ORGANIC ACIDS IN CANNED TOMATO JUICE, INCLUDING THE IDENTIFICATION OF PYRROLIDONECARBOXYLIC ACIDa |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 106-114
ANDREW C. RICE,
C. S. PEDERSON,
Preview
|
PDF (494KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17428.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 13. |
FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. I. SIZE OF INOCULUM AND OXYGEN CONCENTRATIONa |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 115-123
ANDREW C. RICE,
C. S. PEDERSON,
Preview
|
PDF (542KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17429.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 14. |
FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. II. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDSa |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 124-133
ANDREW C. RICE,
C. S. PEDERSON,
Preview
|
PDF (577KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17430.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 15. |
PANTOTHENIC ACID, FOLIC ACID, BIOTIN AND NIACIN CONTENTS OF GERMINATED PULSES |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 134-137
SACHCHIDANANDA BANERJEE,
KRISHNASUDHA ROHATGI,
SUKHAMAY LAHIRI,
Preview
|
PDF (262KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17431.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 16. |
THE EFFECT OF CERTAIN MINERAL NUTRIENTS ON THE ASCORBIC ACID CONTENT OF LEAF LETTUCEa |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 138-145
C. F. HARDING,
J. J. DAVID,
Preview
|
PDF (503KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17432.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 17. |
PECTIC SUBSTANCES OF PEARSON AND SAN MARZANO TOMATOES |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 146-153
BOR SHIUN LUH,
SHERMAN LEONARD,
WESLEY DEMPSEY,
Preview
|
PDF (563KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17433.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 18. |
A HISTOLOGICAL AND HISTOCHEMICAL STUDY OF BEEF DEHYDRATION |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 154-161
H. WANG,
E. AUERBACH,
VIRGINIA BATES,
F. ANDREWS,
D. M. DOTY,
H. R. KRAYBILL,
Preview
|
PDF (535KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17434.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 19. |
METHODS OF GRADING PECTIN IN RELATION TO THE MOLECULAR WEIGHT (INTRINSIC VISCOSITY) OF PECTINa |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 163-172
POVL E. CHRISTENSEN,
Preview
|
PDF (524KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17435.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
| 20. |
SIGNIFICANCE OF VARIATIONS IN OBSERVED SLOPES OF THERMAL DEATH TIME CURVES FOR PUTREFACTIVE ANAEROBES |
| |
Journal of Food Science,
Volume 19,
Issue 1‐6,
1954,
Page 173-181
ARTHUR M. KAPLAN,
HOWARD REYNOLDS,
HAROLD LICHTENSTEIN,
Preview
|
PDF (587KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1954.tb17436.x
出版商:Blackwell Publishing Ltd
年代:1954
数据来源: WILEY
|
首页
Volume 19 issue 1‐6