| 1. |
QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATIONa,b, |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 117-130
PERICLES MARKARIS,
GIDEON E. LIVINGSTON,
CARL R. FELLERS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16991.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 2. |
NUTRIENT COMPOSITION OF CUBAN FOODSa,b, |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 131-144
JUAN M. NAVIA,
HADY LOPEZ,
MARGARITA CIMADEVILLA,
EDELMIRA FERNANDEZ,
ANGEL VALIENTE,
I. D. CLEMENT,
ROBERT S. HARRIS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16992.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 3. |
NUTRITIVE VALUE OF FISHaI. NICOTINIC ACID, RIBOFLAVIN, VITAMIN B12, AND AMINO ACIDS OF VARIOUS SALT‐WATER SPECIES |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 145-150
A. E. TEERI,
M. E. LOUGHLIN,
JD. JOSSELYN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16993.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 4. |
PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS. |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 151-157
W. C. ZANT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16994.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 5. |
PROTEOLYTIC ENZYMES FROM PSEUDOMONAS PUTREFACIENS. II. CHARACTERISTICS OF AN ENDOCELLULAR PROTEOLYTIC ENZYME SYSTEMa |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 158-163
B. J. CAMP,
W. C. ZANT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16995.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 6. |
EFFECT OF THE PLATING MEDIUM ON THE SURVIVAL OF HEAT‐TREATED CELLS OF PSEUDOMONAS FLUORESCENSa |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 164-169
C. D. HEATER,
W. C. ZANT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16996.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 7. |
CHANGES IN THE BIACETYL CONTENT OF CREAMED COTTAGE CHEESE CAUSED BY ORGANISMS ASSOCIATED WITH SPOILAGE |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 170-175
CHARLES S. WALES,
L. G. HARMON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16997.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 8. |
MAPLE SIRUP. X. EFFECT OF CONTROLLED FERMENTATION OF MAPLE SAP ON THE COLOR AND FLAVOR OF MAPLE SIRUPa |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 176-181
J. NAGHSKI,
L. L. REED,
C. O. WILLITS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16998.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 9. |
AMINO ACID COMPOSITION OF BIRD'S NEST PROTEINa |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 182-183
YET‐OY CHANG,
MAX S. DUNN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16999.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 10. |
RETROGRADATION IN A STARCH JELLY CANDY |
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Journal of Food Science,
Volume 22,
Issue 2,
1957,
Page 184-191
CLARENCE STERLING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb17000.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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