| 1. |
GROWTH, REPRODUCTION, SURVIVAL AND HISTOPATHOLOGY OF RATS FED BEEF IRRADIATED WITH ELECTRONS |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 193-214
C. E. POLING,
W. D. WARNER,
F. R. HUMBURG,
E. F. REBER,
W. M. URBAIN,
E. E. RICE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16828.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 2. |
TOXICOLOGICAL DETERMINATION OF SUITABILITY OF FOOD ADDITIVESa |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 215-220
HARRY J. DEUEL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16829.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 3. |
THE EFFECT OF SWEATING ON KEEPING QUALITY OF SHELL EGGSa |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 221-225
I. L. WILLIAMS,
F. D. YUNG,
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PDF (312KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16830.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 4. |
EFFECT OF REDUCTION IN BACTERIAL LOAD DUE TO PREVIOUS EXPOSURE TO HEAT DURING THERMAL PROCESS ON LETHAL RATES AND LETHALITYa |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 226-263
H. HURWICZ,
R. G. TISCHER,
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PDF (552KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16831.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 5. |
HEAT TRANSFER INTO OPEN METAL THERMORESISTOMETER CUPSa |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 237-246
I. J. PFLUG,
W. B. ESSELEN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16832.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 6. |
REDUCED AND TOTAL ASCORBIC ACID VALUES OF THIRTY‐FOUR FOODSabc |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 247-249
KATHERINE H. FISHER,
MARY L. DODDS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16833.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 7. |
THE RESPIRATORY ENZYMES OF MEAT I. IDENTIFICATION OF THE ACTIVE ENZYMES |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 250-253
NORMAN H. GRANT,
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PDF (342KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16834.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 8. |
THE COMPARATIVE EFFECT OF IONIZING RADIATIONS AND HEAT UPON THE STARCH CONTAINING CELLS OF THE POTATO TUBERa |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 254-263
EDITH A. ROBERTS,
BERNARD E. PROCTOR,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16835.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 9. |
DENATURATION OF PROTEINS OF EGG WHITE AND OF FISH AND ITS RELATION TO THE LIBERATION OF SULFHYDRYL GROUPS ON FROZEN STORAGE |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 264-272
SAEED AHMAD HTJSAINI,
FRITHIOF ALM,
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PDF (600KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16836.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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| 10. |
EFFECT OF FREEZING and FREEZER STORAGE ON CAKE QUALITY. I. BAKED SPICE CAKES and CAKES BAKED FROM FROZEN BATTERS |
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Journal of Food Science,
Volume 20,
Issue 3,
1955,
Page 273-281
DORIS M. SKARHA,
FRANCES O. DUYNE,
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PDF (573KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1955.tb16837.x
出版商:Blackwell Publishing Ltd
年代:1955
数据来源: WILEY
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