| 1. |
NUTRIENT COMPOSITION OF CUBAN FOODSab |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 97-113
JUAN M. NAVIA,
HADY LÓPEZ,
MARGARITA CIMADEVILLA,
EDELMIRA FERNÁNDEZ,
ANGEL VALIENTE,
I. D. CLEMENT,
ROBERT S. HARRIS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16817.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 2. |
DESCRIPTIVE TERMS AND POINTS SYSTEMS FOR RATING FOOD QUALITIES |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 114-117
D. SHEPPARD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16818.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 3. |
FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 118-129
FREDERICK A. BETTELHEIM,
CLARENCE STERLING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16819.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 4. |
FACTORS ASSOCIATED WITH POTATO TEXTURE. |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 130-137
CLARENCE STERLING,
FREDERICK A. BETTELHEIM,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16820.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 5. |
MAPLE SIRUP. VIII. A SIMPLE AND RAPID TEST FOR THE ANALYSIS OF MAPLE SIRUP FOR INVERT SUGARab |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 138-143
J. NAGHSKI,
C. O. WILLITS,
WILLIAM L. PORTER,
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摘要:
A simple, rapid threshold test for the approximate analysis of invert sugar in maple sirup is described. The method is based on the selection of sample dilutions such that, for any given percentage of invert, one dilution will give a positive color test while the adjacent higher dilution will give a negative test reaction. The test requires only a simple kit, obtainable from all drug stores, and such equipment as can be found in the home or processing plant.
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16821.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 6. |
STUDIES ON CANNED CHEESE SPREAD EXPERIMENTALLY INOCULATED WITH SPORES OF CLOSTRIDIUM BOTULINUMab |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 144-148
R. O. WAGENAAR,
G. M. DACK,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16822.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 7. |
NONENZYMATIC DISCOLORATION OF GREEN BEAN PURÉEa |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 149-159
D. E. WESTCOTT,
G. E. LIVINGSTON,
W. B. ESSELEN,
C. R. FELLERS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16823.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 8. |
THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUESa |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 160-170
RUTH M. GRISWOLD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16824.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 9. |
THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. II. COLLAGEN, FAT AND NITROGEN CONTENTa |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 171-179
RUTH M. GRISWOLD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16825.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 10. |
NUTRITIONAL ADEQUACY OF A SEMI‐SYNTHETIC DIET STERILIZED BY STEAM OR BY CATHODE RAYS |
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Journal of Food Science,
Volume 20,
Issue 2,
1955,
Page 180-185
THOMAS D. LUCKEY,
MORRIS WAGNER,
JAMES A. REYNIERS,
F. L. FOSTER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16826.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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