| 1. |
THE EFFECT OF SELECTED PRETREATMENTS UPON THE CULINARY QUALITIES OF EGGS FROZEN AND STORED IN A HOME‐TYPE FREEZER. I. PLSIN CAKES AND BAKED CUSTARDSa,b |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 1-7
RUTH JOEDAN,
BETTY NOBLE LUGINBILL,
L. E. DAWSON,
C. J. ECHTERLING,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16731.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 2. |
FATTY ACIDS OF THE LIPIDS FROM FRESIILY CANNED FLORIDA VALENCIA ORANGE JUICEa |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 8-14
LYLE JAMES SWIFT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16732.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 3. |
EFFECT OF BLANCHIG AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETESTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMESa |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 15-23
EVA R. HARTZLER,
N. B. GUERRANT,
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PDF (571KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16733.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 4. |
THE STABILITY OF THIAMINE, RIBOFLAVIN, AND NICOTINIC ACID OF LAMB CHOPS DURING FROZEN STORAGE AND SUBSEQUENT COOKINGa |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 24-30
W. P. LEHRER,
A. C. WIESE,
W. R. HARVEY,
P. R. MOORE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16734.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 5. |
ASCORBIC ACID CONTENT OF SOME MISCELLANEOUS TROPICAL ASD SUBTROPICAL PLANTS AND PLANT PRODUCTSa |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 31-35
MARGARET J. MUSTARD,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16735.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 6. |
ROLE OF PECTIN AS RELATED TO DEHTDRATION AND REHYDRATION OF SIMULATED FRUIT PREPARATIONSa,b,c |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 36-45
GEORGE L. BAKER,
JOHN F. KULP,
RALPH A. MILLER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16736.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 7. |
THE ANTIOXIDANT PROPERTIES OF NATURAL SPICESa,b |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 46-55
J. H. CHIPAULT,
G. R. MIZUNO,
J. M. HAWKINS,
W. O. LUNDBERG,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16737.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 8. |
THIAMINE, RIBOFLAVIN, AND NIACIN CONTENT OF PROCESSED MEATSa |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 56-59
B. S. SCHWEIGERT,
BARBARA A. BENNETT,
MONA MARQUETTE,
HAROLD E. SCHEID,
B. H. McBRIDE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16738.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 9. |
INFLUENCE OF CARBOHYDRATE AND NITROGEN SOURCES UPON LIPID PRODUCTION BY CERTAIN YEASTS |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 60-66
S. S. HUSAIN,
M. M. HARDIN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16739.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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| 10. |
THE B VITAMINS IN RAW AND COOKED LAMB. I. THIAMINE |
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Journal of Food Science,
Volume 17,
Issue 1‐6,
1952,
Page 67-73
ETHELWYN B. WILCOX,
LEOEA S. GALLOWAY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1952.tb16740.x
出版商:Blackwell Publishing Ltd
年代:1952
数据来源: WILEY
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Volume 17 issue 1‐6