Volume 1; Issue 5

Journal of Food Science

Volume 1; Issue 5
1

RECENT DEVELOPMENTS IN THE CHEMISTRY OF STORAGE AND PREPARATION OF FOODS

MARK A. BARMORE
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 914 KB
english, 1936
4

WHITE RATS AS EXPERIMENTAL ANIMALS IN STUDIES ON THE SOFT-FAT PROBLEM

H. E. ROBINSON, R. E. GRAY, R. C. NEWTON
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 269 KB
english, 1936
5

OBSERVATIONS ON THE SOURCE OF FLAVOR IN MILK EXPOSED FOR PROLONGED PERIODS TO RADIATION

K. G. WEOKEL, H. G. JACKSON
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 1.01 MB
english, 1936
6

VITAMIN-C CONTENT OF VEGETABLES. V. CABBAGE

STELLA GOULD, DONALD K. TKESSLEE.and, C. G. KING
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 378 KB
english, 1936
7

SOME FACTORS INFLUENCING ASCORBIC-ACID (VITAMIN-C) CONTENT OF APPLES

E. NEIGE TODHUNTER
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 436 KB
english, 1936
8

BEEP, HOG, CALF, AND LAMB LIVERS AS SOURCES OP VITAMIN A

ARTHUR D. HOLMES, FRANCIS TRIPP, G. HOWARD SATTERFIELD
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 714 KB
english, 1936
9

METHYLENE-BLUE INDUCTION PERIOD AND VIRGINITY OF OLIVE OILS

B. B. CUNNINGHAM, L. G. SAYWELL
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 423 KB
english, 1936
10

AN OUTBREAK OF SALMONELLA FOOD INFECTION CAUSED BY FILLED BAKERY PRODUCTS

EDGAR J. STAFF, MORRIS L. GROVER
Journal:
Journal of Food Science
Year:
1936
Language:
english
File:
PDF, 738 KB
english, 1936