| 1. |
COMPARATIVE SHORTENING VALUE OF SOME COMMERCIAL FATS |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 1-12
LYDIA ROLF HORNSTEIN,
FLORENCE B. KING,
FRANCES BENEDICT,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16538.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 2. |
EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK‐FROZEN BROCCOLI1,2 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 13-26
BARBARA BARNES,
DONALD K. TRESSLER,
FAITH FENTON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16539.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 3. |
PEANUT BUTTER AS A SOURCE OP THIAMIN, CALCIUM, PHOSPHORUS, AND IRON1 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 27-32
CAREY D. MILLER,
LUCILLE LOUIS,
CAROL PETERSON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16540.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 4. |
MORTALITY OF MICROORGANISMS DURING PASTEURIZATION OF CUCUMBER PICKLE1,2 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 33-44
JOHN L. ETCHELLS,
IVAN D. JONES,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16541.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 5. |
ACIDIFIED VEGETABLE JUICE BLENDS |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 45-53
H. G. BEATTIE,
CARL S. PEDEESON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16542.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 6. |
GROWTH OF A FOOD‐POISONING STRAIN OF STAPHYLOCOCCUS EXPERIMENTALLY INOCULATED INTO CANNED FOODS1 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 54-57
MILTON SEGALOVE,
ELLEN DAVISON,
G. M. DACK,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16543.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 7. |
THIAMIN CONTENT OF FRESH AND FROZEN VEGETABLES1,2 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 58-61
JAMES C. MOYEE,
DONALD K. TRESSLER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16544.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 8. |
A NEW METHOD FOR STUDYING THE EFFECT OF BACTERIA ON BUTTER FLAVOR |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 62-66
M. C. JAMIESON,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16545.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 9. |
MICROBIAL DESTRUCTION IN BUFFERED WATER AND IN BUFFERED SUGAR SIRUPS STORED AT –17.8°C.(0°F.)1 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 67-77
VERNON H. McFARLANEand,
HARRY E. GORESLINE,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16546.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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| 10. |
RELATION OF HYDROGEN‐ION CONCENTRATION TO COLOR DEVELOPED IN CURED PORK1, 2 |
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Journal of Food Science,
Volume 8,
Issue 1,
1943,
Page 78-87
P. C. DUISBERG,
B. C. MILLER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1943.tb16547.x
出版商:Blackwell Publishing Ltd
年代:1943
数据来源: WILEY
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Volume 8 issue 1