| 1. |
TRYPTONE MEDIUM FOR THE DETECTION OF FLAT‐SOUR SPORES |
| |
Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 217-221
O. B. WILLIAMS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17781.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 2. |
VITAMIN‐C CONTENT OF DAIRY ORANGE BEVERAGES |
| |
Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 223-230
M. J. MACK,
C. R. FELLERS,
W. A. MACLINN,
D. A. BEAN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17782.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 3. |
VITAMIN‐C CONTENT OF VEGETABLES. II. PEAS1,2 |
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Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 231-235
G. L. MACK,
D. K. TRESSLER,
C. G. KING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17783.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
|
| 4. |
THE CONTROL OF STAPHYLOCOCCI IN CUSTARD‐FILLED PUFFS AND ÉCLAIRS1 |
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Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 237-246
JOSEPH STRITAR,
G. M. DACK,
FRANK G. JUNGEWAELTBR,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17784.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 5. |
THE STORAGE OP BLACK‐WALNUT KERNELS |
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Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 247-253
R. B. DUSTMAN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17785.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
|
| 6. |
EFFECT OF PROCESSING AND STORAGE ON COMPOSITION AND COLOR OF HONEY |
| |
Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 255-261
E. G. LYNN,
D. T. ENGLIS,
V. G. MILUM,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17786.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
|
| 7. |
BACTERIOLOGY OF GREEN DISCOLORATION IN MEATS AND SPECTROPHOTOMETRIC CHARACTERISTICS OP THE PIGMENTS INVOLVED |
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Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 263-273
L. B. JENSEN,
W. M. TURBAIN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17787.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 8. |
A DELICATE TEST FOR BLOOD PIGMENTS |
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Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 275-276
L. B. JENSEN,
W. M. URBAIN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17788.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 9. |
ACCURACY OF CERTAIN METHODS USED IN ANALYSIS OF SAUERKRAUT |
| |
Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 277-286
CARL S. PEDERSON,
C. D. KELLY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17789.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 10. |
A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHOD |
| |
Journal of Food Science,
Volume 1,
Issue 3,
1936,
Page 287-295
SYLVIA COVER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17790.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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