| 1. |
A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUEa,b |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 1-6
BURNADINE L. LEWIS,
DOROTHY L. HARRISON,
DEAN S. FOLSE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17531.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 2. |
EFFECT OF XANTHOPHYLL ON THE PALATABILITY AND FAT STABILITY OF FRESH AND FROZEN BROAD‐BREASTED BRONZE TURKEYSa,b |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 7-16
BURNADINE L. LEWIS,
DOROTHY L. HARRISON,
PAUL E. SANFORD,
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PDF (600KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17532.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 3. |
THE EFFECTS OF OVEN TEMPERATURE ON CERTAIN CHARACTERISTICS OF BAKED SALMONa |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 17-24
HELEN CHARLEY,
GRAYCE E. GOERTZ,
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PDF (453KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17533.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 4. |
ENZYME ACTION AND OFF‐FLAVOR IN FROZEN PEASa |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 25-31
A. C. WAGENKNECHT,
FRANK A. LEE,
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PDF (432KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17534.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 5. |
EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEF |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 32-40
MARION SIMONE,
FLOYD CARROLL,
M. T. CLEGG,
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PDF (471KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17535.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 6. |
EFFECT OF GAMMA RADIATION ON BACTERIAL SPORES THAT HAVE UNDERGONE GERMINATION INDUCED BY TREATMENT WITH L‐AMINO ACIDSa,b,c |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 41-50
B. KAN,
S. A. GOLDBLITH,
B. E. PROCTOR,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17536.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 7. |
SOME FACTORS INFLUENCING THERMAL RESISTANCE VALUES OBTAINED BY THE THERMORESISTOMETER METHODa |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 51-60
J. L. SECRIST,
C. R. STUMBO,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17537.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 8. |
BROWNING OF SUGAR SOLUTIONS |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 61-67
C. O. Willits,
J. C. UNDERWOOD,
H. G. LENTO,
C. RICCIUTI,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17538.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 9. |
BROWNING OF SUGAR SOLUTIONS |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 68-71
H. G. LENTO,
J. C. UNDERWOOD,
C. O. WILLITS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17539.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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| 10. |
A METHOD FOR THE CHARACTERIZATION OF PECTIC SUBSTANCES IN SOME FRUIT AND SUGAR‐BEET MARCS |
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Journal of Food Science,
Volume 23,
Issue 1,
1958,
Page 72-75
MILDRED GEE,
ELIZABETH A. McCOMB,
ROLLAND M. McCREADY,
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PDF (254KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1958.tb17540.x
出版商:Blackwell Publishing Ltd
年代:1958
数据来源: WILEY
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Volume 23 issue 1