| 1. |
SUITABILITY OF 2,4‐DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO‐ AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 1-5
JOAN GORDON,
ISABEL NOBLE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17624.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 2. |
SUITABILITY OF 2,4‐DINITROPHENYLHYDRAZINE METHODS FOR DETERMINING DEHYDRO‐ AND TOTAL ASCORBIC ACID IN RAW AND COOKED VEGETABLES II. TOTAL ASCORBIC ACIDa |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 6-13
JOAN GORDON,
ISABEL NOBLE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17625.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 3. |
A STUDY OF APPLE CELLULOSEa,b |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 14-19
Z. I. KERTESZ,
MARGARET EUCARE,
GRACE FOX,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17626.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 4. |
STUDIES OF PROCESSED ALL‐GREEN ASPARAGUS. III. QUALITATIVE AND QUANTITATIVE STUDIES OF NON‐VOLATILE ORGANIC ACIDS BY CHROMATOGRAPHIC TECHNIQUESa |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 20-27
C. DAME,
C. O. CHICHESTER,
G. L. MARSH,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17627.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 5. |
STUDIES OF PROCESSED ALL‐GREEN ASPARAGUS. IV. STUDIES ON THE INFLUENCE OF TIN ON THE SOLUBILITY OF RUTIN AND ON THE CONCENTRATION OF RUTIN PRESENT IN THE BRINES OF ASPARAGUS PROCESSED IN GLASS AND TIN CONTAINERSa |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 28-36
C. DAME,
C. O. CHICHESTER,
G. L. MARSH,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17628.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 6. |
INHIBITION OF SULFHYDRYL ENZYMES WITH SORBIC ACID |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 37-43
JOHN R. WHITAKER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17629.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 7. |
DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION I. IN NEUTRAL PHOSPHATE AT ROOM AND FREEZING TEMPERATURESa,b |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 44-50
CLEVE B. DENNY,
C. WALLACE BOHRER,
WILLIAM E. PERKINS,
CHARLES T. TOWNSEND,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17630.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 8. |
DESTRUCTION OF CLOSTRIDIUM BOTULINUM BY IONIZING RADIATION PART II. PEAS, CHICKEN SOUP, AND PORK IN THE FROZEN STATEa,b |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 51-56
G. B. PRATT,
E. WHEATON,
C. W. BOHRER,
C. B. DENNY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17631.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 9. |
STUDIES ON PURIFIED TYPE A CLOSTRIDIUM BOTULINUM TOXIN SUBJECTED TO ULTRACENTRIFUGATION AND IRRADIATIONa |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 57-61
R. O. WAGENAAR,
G. M. DACK,
C. B. MURRELL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17632.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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| 10. |
ORGANOLEPTIC EVALUATION OF THE COMBINED EFFECTS OF HEAT AND RADIATION ON CANNED PEASa,b |
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Journal of Food Science,
Volume 24,
Issue 1,
1959,
Page 62-67
ROBERT A. GILLIES,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1959.tb17633.x
出版商:Blackwell Publishing Ltd
年代:1959
数据来源: WILEY
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