| 1. |
ISOLATION AND IDENTIFICATION OF AN ANAEROBIC ORGANISM PRODUCING GAS IN BOILED BEEF |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 307-318
L. S. McCLUNG,
E. WHEATON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17793.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 2. |
DRIED EGG‐WHITE |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 319-324
A. K. BALLS,
T. L. SWENSON,
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PDF (332KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17794.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 3. |
PRESERVATION OP GRAPE JUICE. IV. PASTEURIZATION OF JUICES OR MUSTS PREPARED FROM SEVERAL VARIETIES OF GRAPES1‐2 |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 325-335
CARL S. PEDERSON,
E. ARTHUR BEAVENS,
HARRY E. GORESLINE,
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PDF (463KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17795.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 4. |
A NOTE ON THE NITROGENOUS CONSTITUENTS OF DRIED APRICOTS DURING BROWNING |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 337-339
CLIFFORD L. BEDFORD,
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PDF (142KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17796.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 5. |
EFFECT OF HOME CANNING AND STORAGE ON ASCORBIC ACID CONTENT OF TOMATOES |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 341-347
ESTHER PETERSON DANIEL,
MARJORIE B. RUTHERFORD,
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PDF (381KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17797.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
|
| 6. |
THE CATARACT‐PREVENTIVE VITAMIN (FLAVIN) IN CHEESE* |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 349-355
PAUL L. DAY,
WILLIAM J. DARBY,
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PDF (761KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17798.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 7. |
EFFECT OF STAGE OF MATURITY OF THE SNAP BEAN ON ITS COMPOSITION AND USE AS A FOOD PRODUCT |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 357-376
C. W. CULPEPPER,
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PDF (1021KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17799.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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| 8. |
VITAMIN C IN VEGETABLES. III. THE OXIDATION OF ASCORBIC ACID BY METALLIC CATALYSTS |
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Journal of Food Science,
Volume 1,
Issue 4,
1936,
Page 377-382
G. L. Mack,
Z. I. Kertesz,
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PDF (276KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1936.tb17800.x
出版商:Blackwell Publishing Ltd
年代:1936
数据来源: WILEY
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