| 1. |
ROLE OF AMINO ACIDS IN THE BROWNING OF ORANGE JUICE |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 1-14
M. A. JOSLYN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16976.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 2. |
A RE‐EVALUATION OF BIOLOGICAL POTENCY OF BETA CAROTENEa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 15-24
HAROLD M. BARNETT,
HENRY M. ESPOY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16977.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 3. |
STUDIES ON THE CHANGES IN THE WATER SOLUBLE CARBOHYDRATES OF CHAPATIESaDURING AGING |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 25-31
NARINDAR NATH,
SURJIT SINGH,
H. P. NATH,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16978.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 4. |
QUALITY IN BAKED SWEETPOTATOES AFFECTED BY VARIETIES AND POST‐HARVEST TREATMENTSa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 32-36
W. F. JENKINS,
MARVIN GIEGER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16979.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 5. |
I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOESa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 37-43
JANE M. LEICHSENRING,
LOANA M. NORRIS,
HELEN L. PILCHER,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16980.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 6. |
II. EFFECT OF BAKING AND OF PRESSURE‐COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOESa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 44-50
JANE M. LEICHSENRING,
HELEN L. PILCHER,
LOANA M. NORRIS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16981.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 7. |
EFFECT OF LOW TEMPERATURE, SODIUM NITRITE, SODIUM CHLORIDE, AND FORMALDEHYDE ON THE APYRASE SYSTEM OF THE MUSCULAR TISSUEa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 51-62
WALTER PARTMANN,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16982.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 8. |
THE CAROTENOIDS OF RUBY RED GRAPEFRUIT |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 63-68
A. LAURENCE CURL,
GLEN F. BAILEY,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16983.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 9. |
FACTORS AFFECTING THE DISPERSIBILITY OF “INSTANTLY DISSOLVING” DRY MILKSa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 69-75
A. H. BOCKIAN,
G. F. STEWART,
A. L. TAPPEL,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16984.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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| 10. |
APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERSa |
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Journal of Food Science,
Volume 22,
Issue 1,
1957,
Page 76-82
MARK G. SCHWARTZ,
BETTY M. WATTS,
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1957.tb16985.x
出版商:Blackwell Publishing Ltd
年代:1957
数据来源: WILEY
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Volume 22 issue 1