| 1. |
AN EXAMINATION OF THREE METHODS FOR TESTING PALATABILITY AS ILLUSTRATED BY STRAWBERRY FLAVOR DIFFERENCESa |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 423-439
ELIZABETH F. MURPHY,
MILDRED R. COVELL,
JOSEPH S. DINSMORE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17500.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 2. |
IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLEa |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 440-447
GEORGE P. DATEO,
RICHARD C. CLAPP,
D. A. M. MACKAY,
ERIC J. HEWITT,
TORSTEN HASSELSTROM,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17501.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 3. |
ASCORBIC ACID OXIDASE ACTIVITY OF CERTAIN VEGETABLES AND CHANGES IN THE CONTENT OF REDUCED AND DEHYDROASCORBIC ACID DURING SHELF‐LIFEa |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 448-454
C. L. McCOMBS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17502.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 4. |
THE EFFECT OF RADIATION PROCESSING UPON THE IN VITRO DIGESTIBILITY AND NUTRITIONAL QUALITY OF PROTEINS |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 455-461
A. LEONARD SHEFFNER,
RICHARD ADACHI,
HARRY SPECTOR,
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PDF (389KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17503.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 5. |
A MICRO‐METHOD AND APPARATUS FOR THE DETERMINATION OF RATES OF DESTRUCTION OF BACTERIAL SPORES SUBJECTED TO HEAT AND BACTERICIDAL AGENTSa |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 462-467
CURTIS J. WILDER,
HAROLD C. NORDAN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17504.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 6. |
ASSAY AND PROPERTIES OF COMMERCIAL FICIN |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 468-478
JOHN R. WHITAKER,
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PDF (567KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17505.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 7. |
SPECTRAL STUDIES OF THE PIGMENTS OF COOKED CURED MEATS |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 479-482
A. L. TAPPEL,
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PDF (229KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17506.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 8. |
PROPERTIES OF THE PROTEOLYTIC ENZYMES OF COMMERCIAL FICIN |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 483-493
JOHN R. WHITAKER,
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PDF (698KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17507.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 9. |
THE FERMENTATION OF GLUCOSE BY BACILLUS STEAROTHERMOPHILUS |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 494-500
GEORGE A. McKRAY,
REESE H. VAUGHN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17508.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 10. |
DETERMINATION OF SOLUBLE WHEY PROTEIN BY DIRECT NESSLERIZATION OF KJELDAHL DIGESTSa |
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Journal of Food Science,
Volume 22,
Issue 5,
1957,
Page 501-508
W. K. STONE,
ALYCE H. HOLMES,
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PDF (446KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17509.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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