| 1. |
REACTION RATES FOR DECOMPOSITION OF THIAMIN IN PORK AT VARIOUS COOKING TEMPERATURES |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 99-107
E. E. RICE,
J. F. BEUK,
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PDF (503KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16151.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 2. |
GROWTH OFSTAPHYLOCOCCUS AUREUS, SALMONELLA ENTERITIDIS, AND ALPHA‐TYPE STREPTOCOCCUS EXPERIMENTALLY INOCULATED INTO CANNED MEAT PRODUCTS1 |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 108-113
MICHAEL SURGALLA,
G. M. DACK,
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PDF (299KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16152.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 3. |
COMPOSITION OF NORTHERN CALIFORNIA TOMATOES |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 114-121
G. COGO,
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PDF (464KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16153.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 4. |
BEHAVIOR OF PATHOGENIC BACTERIA IN FERMENTED MILKS |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 122-134
FERNE L. WILSON,
FRED W. TANNER,
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PDF (946KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16154.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 5. |
EFFECT OF TIME, TEMPERATURE, AND CULTURE MEDIUM ON TOTAL COUNT OF FINE‐GROUND GELATIN IN ONE‐PER CENT SOLUTION1 |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 135-147
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PDF (723KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16155.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 6. |
FREEZING OF APPLE JUICE |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 148-159
JOSEPH FORGACS,
W. A. RUTH,
F. W. TANNER,
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PDF (958KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16156.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 7. |
A COMPARISON OF MEASUREMENT OF JUICINESS IN ROAST PORK LOIN BY PRESS‐FLUID AND JURY‐RATING METHODS1 |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 160-164
FRANCES HARDY,
ISABEL NOBLE,
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PDF (351KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16157.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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| 8. |
EFFECT OF STORAGE TEMPERATURE AND TIME UPON QUALITY OF PORK PRESERVED BY FREEZING1 |
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Journal of Food Science,
Volume 10,
Issue 2,
1945,
Page 165-175
ISABEL NOBLE,
FRANCES HARDY,
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PDF (678KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1945.tb16158.x
出版商:Blackwell Publishing Ltd
年代:1945
数据来源: WILEY
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