| 1. |
EFFECTS OF TEMPERATURES APPROXIMATING 0°C. UPON GROWTH AND BIOCHEMICAL ACTIVITIES OF BACTERIA ISOLATED FROM MACKEREL1 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 257-267
J. S. KISER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16686.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 2. |
ASCORBIC ACID CONTENT, COLOR, AND PALATABILITY OF FRESH AND PROCESSED SWISS CHARD AND BEET GREENS1,2 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 268-277
THELMA PORTER,
DORETTA M. SCHLAPHOFF,
MARION A. WHARTON,
ALICE M. BRIANT,
ROSALIE M. BELTZ,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16687.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 3. |
SALT MIGRATION IN CHEDDAR CHEESE CURD AND ITS EFFECT ON MOISTURE CONTENT, PH, AND BACTERIAL CONTENT1 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 278-288
W. H. HOECKER,
B. W. HAMMER,
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PDF (644KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16688.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 4. |
IMPORTANCE OF COPPER IN CERTAIN COLOR CHANGES IN BUTTER |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 289-292
R. V. HUSSONG,
B. W. HAMMER,
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PDF (262KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16689.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 5. |
HISTAMINE CONTENT OF UNPROCESSED AND CANNED FISH. A TENTATIVE METHOD FOR QUANTITATIVE DETERMINATION OF SPOILAGE |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 293-297
E. GEIGER,
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PDF (274KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16690.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 6. |
RETARDATION OF FAT AUTOXIDATION IN DRIED MILKS |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 298-303
MABTIN B. WILLIAMSON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16691.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 7. |
SOME FACTORS AFFECTING THE BEHAVIOR OF CHEDDAR CHEESE IN COOKING1 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 304-311
CATHERINE PERSONIUS,
EDITH BOAEDMAN,
ADRIANNA RODGERS AUSHERMAN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16692.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 8. |
RIBOFLAVIN CONTENT OF MILK AND MILK PRODUCTS1 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 312-318
LOUISE DANIEL,
L. C. NORRIS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16693.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 9. |
DEHYDRATION OF MEAT SCRAPPLES1 |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 319-327
BETTY COLLINS CARL,
BETTY M. WATTS,
AGNES FAY MORGAN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16694.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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| 10. |
INFLUENCE OF INGREDIENTS ON THIAMIN CONTENT OF BISCUITS |
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Journal of Food Science,
Volume 9,
Issue 4,
1944,
Page 328-337
VIRGINIA R. WILLIAMS,
E. A. FIEGER,
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PDF (644KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1944.tb16695.x
出版商:Blackwell Publishing Ltd
年代:1944
数据来源: WILEY
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