| 1. |
PURPOSE OF THE FOOD TECHNOLOGY CONFERENCE |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 1-3
SAMUEL C. PRESCOTT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17033.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 2. |
RECENT DEVELOPMENTS IN CANNING FRUIT JUICES1 |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 5-11
S. HENRY AYERS,
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PDF (402KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17034.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 3. |
ADVANCEMENT IN STERILIZATION METHODS FOR CANNED FOODS |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 13-55
C. O. BALL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17035.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 4. |
ACTION OF ENZYMES AT LOW TEMPERATURES1 |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 57-67
A. K. BALLS,
HANS LINEWEAVER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17036.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 5. |
MODERN PRACTICE IN FISH PRESERVATION BY COLD |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 69-74
LOUIS BERUBE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17037.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 6. |
COLOR OF MEAT |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 75-78
J. BROOKS,
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PDF (191KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17038.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 7. |
IMPORTANCE OF THE UNIT OPERATION CONCEPT IN FOOD ENGINEERING |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 79-89
L. V. BURTON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17039.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 8. |
RECENT DEVELOPMENTS IN CANNING TECHNOLOGY WITH REFERENCE TO SPOILAGE CONTROL |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 91-99
E. J. CAMERON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17040.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 9. |
PRESENT USE AND FUTURE PROSPECTS OF OZONE IN FOOD STORAGE |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 101-108
ARTHUR W. EWELL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17041.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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| 10. |
CAROTENE AND ASCORBIC ACID CONTENT OP FRESH MARKET AND COMMERCIALLY FROZEN FRUITS AND VEGETABLES1 |
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Journal of Food Science,
Volume 3,
Issue 1‐2,
1938,
Page 109-120
G. A. FITZGERALD,
C. R. FELLERS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1938.tb17042.x
出版商:Blackwell Publishing Ltd
年代:1938
数据来源: WILEY
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Volume 3 issue 1‐2