| 1. |
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS VII. EFFECT OF SUBSTRATE UPON THERMAL RESISTANCE OF SPORES |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 173-183
C. VINTON,
S. MARTIN,
C. E. GROSS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16408.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 2. |
BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS VIII. THERMAL RESISTANCE OF SPORES NORMALLY PRESENT IN MEAT |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 184-187
C. VINTON,
S. MARTIN,
C. E. GROSS,
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PDF (300KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16409.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 3. |
THERMAL DEATH TIME OF A STRAIN OFSTAPHYLOCOCCUSIN MEAT |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 188-202
C. E. GROSS,
C. VINTON,
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PDF (1022KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16410.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 4. |
RETENTION OF SOME VITAMINS OF THE B‐COMPLEX IN BEEF DURING COOKING1 |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 203-211
BERNADINE H. MEYER,
WINIFRED F. HINMAN,
EVELYN G. HALLIDAY,
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PDF (602KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16411.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 5. |
EFFECT OF WEATHER, VARIETY, AND LOCATION UPON THIAMIN CONTENT OF SOME KANSAS‐GROWN WHEATS1 |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 212-221
W. W. O'DONNELL,
E. G. BAYFIELD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16412.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 6. |
EFFECT OF CRUSHED ICE REFRJGERATION ON CONSERVATION OF VITAMIN C CONTENT AND ON RETENTION OF WEIGHT OF OHIO‐GROWN VEGETABLES |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 222-228
MARY BROWN PATTON,
LESLIE H. MILLER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16413.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 7. |
DETERMINATION OF IRON IN FOODS AND FOOD PRODUCTS |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 229-238
W. D. POHLE,
J. H. COOK,
V. C. MEHLENBACHER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16414.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 8. |
EFFECT OF COMMERCIAL CURING, SMOKING, STORAGE, AND COOKING OPERATIONS UPON VITAMIN CONTENT OF PORK HAMS |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 239-246
E. E. RICE,
J. F. BEUK,
J. F. FRIED,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16415.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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| 9. |
A RAPID METHOD FOR ESTIMATION OF WHEY PROTEINS AS AN INDICATION OF BAKING QUALITY OF NONFAT DRY‐MILK SOLIDS1 |
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Journal of Food Science,
Volume 12,
Issue 3,
1947,
Page 247-251
H. A. HARLAND,
U. S. ASHWORTH,
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PDF (280KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1947.tb16416.x
出版商:Blackwell Publishing Ltd
年代:1947
数据来源: WILEY
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