| 1. |
HEAT PROCESSING OF BEEF. IV. FUNCTIONAL RELATIONSHIPS OF TEMPERATURE, TIME, AND SPACE DURING PROCESSING AT HIGH RETORT TEMPERATURESa |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 377-398
H. HURWICZ,
R. G. TISCHER,
Preview
|
PDF (1376KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16850.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 2. |
HEAT PROCESSING OF BEEF. V. TEMPERATURE DISTRIBUTION PATTERNS DURING PROCESSING OF BEEF AT HIGH RETORT TEMPERATURESa |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 399-414
H. HURWICZ,
R. G. TISCHER,
Preview
|
PDF (929KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16851.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 3. |
A NEW AND SIMPLE TECHNIQUE FOR THE DIRECT DETERMINATION OF THE EQUILIBRIUM RELATIVE HUMIDITY OF FOODS |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 415-423
D. A. A. MOSSEL,
H. J. L. KUIJK,
Preview
|
PDF (582KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16852.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 4. |
STUDIES IN THE COLD STERILIZATION OF LIQUID FOODS USING MERCURY RESONANCE RADIATION. I. MILKabc |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 424-442
JAMES J. ALBRECHT,
HARRY E. GUNNING,
MILTON E. PARKER,
Preview
|
PDF (1179KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16853.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 5. |
ANTIOXIDANT PROPERTIES OF SPICES IN OIL‐IN‐WATER EMULSIONSabc |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 443-448
J. R. CHIPAULT,
G. R. MIZUNO,
W. O. LUNDBERG,
Preview
|
PDF (373KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16854.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 6. |
NUTRIENT CONTENT OF CANE AND BEET SUGAR PRODUCTSa |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 449-468
WILLARD A. KREHL,
GEORGE R‐ COWGILL,
Preview
|
PDF (1169KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16855.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 7. |
INFLUENCE OF MATURITY AND STORAGE TREATMENTS UPON THE ASCORBIC ACID CONTENT OF THE SEEDS OF SOUTHERN PEASa |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 469-473
MAURICE W. HOOVER,
Preview
|
PDF (315KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16856.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 8. |
EFFECT OF MOISTURE AND HIGH TEMPERATURE ON CELL WALLS IN PLANT TISSUES |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 474-479
CLARENCE STERLING,
Preview
|
PDF (456KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16857.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 9. |
EFFECT OF DEGREE OF ENZYME INACTIVATION AND STORAGE TEMPERATURE ON QUALITY RETENTION IN FROZEN PEAS |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 480-491
W. C. DIETRICH,
F. E. LINDQUIST,
G. S. BOHART,
HERMAN J. MORRIS,
MARVEL‐DARE NUTTING,
Preview
|
PDF (774KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16858.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
| 10. |
A METHOD OF CHOOSING JUDGES FOR A SENSORY EXPERIMENT |
| |
Journal of Food Science,
Volume 20,
Issue 5,
1955,
Page 492-496
CLYDE YOUNG KRAMER,
Preview
|
PDF (240KB)
|
|
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16859.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
|
首页
