| 1. |
NUTRITIVE VALUE OF MILK PROTEIN1 |
| |
Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 89-94
CARRELL H. WHITNAH,
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PDF (379KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16548.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
|
| 2. |
FACTORS INFLUENCING THE FLAVORING OF PICKLES WITH WHOLE SPICES AND ESSENTIAL OILS1 |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 95-104
F. W. FABIAN,
M. C. WORMER,
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PDF (576KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16549.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 3. |
LINE‐SPREAD AS AN OBJECTIVE TEST FOR CONSISTENCY |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 105-108
ELIZABETH A. GRAWEMEYER,
MARION C. PFUND,
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PDF (214KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16550.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 4. |
QUANTITATIVE DETERMINATION OF VITAMIN B1IN NAVY BEANS |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 109-114
ANNE S. CHARM,
MARGARET H. BROOKES,
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PDF (355KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16551.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
|
| 5. |
INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES1 |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 115-122
BERNARD L. OSER,
DANIEL MELNICK,
MONA OSER,
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PDF (404KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16552.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
|
| 6. |
FURTHER STUDIES ON THE THIAMIN VALUES OF FROZEN PEASl |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 123-127
MARGARET L. FINCKE,
RUTH LITTLE,
ELIZABETH REDELINGS,
JEANNE PERKINS,
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PDF (315KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16553.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
|
| 7. |
A MICROSCOPIC STUDY OF THE PHYSICAL CHANGES IN CARROTS AND POTATOES DURING DEHYDRATION1 |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 128-136
R. M. REEVE,
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PDF (2119KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16554.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
|
| 8. |
MICROSCOPY OF THE OILS AND CAROTENE BODIES IN DEHYDRATED CARROTS1 |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 137-145
R. M. REEVE,
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PDF (1635KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16555.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 9. |
CHANGES IN TISSUE COMPOSITION IN DEHYDRATION OF CERTAIN FLESHY ROOT VEGETABLES1 |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 146-155
R. M. REEVE,
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PDF (2051KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16556.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 10. |
LOSS OF ASCORBIC ACID DURING COOKING OF STORED SWEET POTATOES |
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Journal of Food Science,
Volume 8,
Issue 2,
1943,
Page 156-162
FLORENCE I. SCOULAR,
DOROTHY H. EAKLE,
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PDF (395KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16557.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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