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Volume 15; Issue 3
Main
Journal of Food Science
Volume 15; Issue 3
Journal of Food Science
Volume 15; Issue 3
1
VITAMIN CONTENT OF CITRUS PRODUCTS
W. A. KREHL
,
GEORGE R. COWGILL
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 748 KB
Your tags:
english, 1950
2
CHANGES IN METABOLIC: CHARACTERISTICS OF WHITE POTATO AS AFFECTED BY CONDITIONS OE STORAGE
JAMES S. WALLERSTEIN
,
ROBERT REINHART
,
HILTON LEVY
,
ARTHUR L. SCHADE
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 444 KB
Your tags:
english, 1950
3
USE AND PROPERTIES OF NON-FAT DRY MILK SOLIDS IN FOOD PREPARATION. I. EFFECT ON VISCOSITY AND GEL STRENGTH
LURA M. MORSE
,
DOROTHY S. DAVIS
,
E. L. JACK
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 647 KB
Your tags:
english, 1950
4
USE AND PROPERTIES OF NON-FAT DRY MILK SOLIDS IN FOOD PR, EPAR, ATION. II. USE IN TYPICAL FOODS
LURA M. MORSE
,
DOROTHY S. DAVIS
,
E. L. JACK
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 366 KB
Your tags:
english, 1950
5
INFLUENCE OF COOKING METHOD ON ASCORBIC ACID AND THIAMINE CONTENTS OF FOUR VARIETIES OF KALE (BRASSICA OLERACEA V. ACEPHALA)
MARTHA POTGIETER
,
MARY L. GREENWOOD
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 475 KB
Your tags:
english, 1950
6
EFFECT OF SINGLE ASD REPEATED DOSES OF GOSSYPOL OK THE RAT
EDWARD EAGLE
,
HENRY F. BIALER
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 279 KB
Your tags:
english, 1950
7
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. I: PORK
KATHRYN CAUSEY
,
ELLA GLEIM ANDREASSEN
,
MARY ELIZABETH HAUSRATH
,
CARMEL ALONG
,
PAUL E. RAMSTAD
,
FAITH FENTON
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 753 KB
Your tags:
english, 1950
8
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. II. BEEF
KATHRYN CAUSEY
,
MARY ELIZABETH HAUSRATH
,
PAUL E. RAMSTAD
,
FAITH FENTON
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 373 KB
Your tags:
english, 1950
9
EFFECT OF THAWING AND COOKING METHODS ON PALATABILITY AND NUTRITIVE VALUE OF FROZEN GROUND MEAT. III. LAMB
KATHRYN CAUSEY
,
MARY ELIZABETH HAUSRATH
,
PAUL E. RAMSTAD
,
FAITH FENTON
Journal:
Journal of Food Science
Year:
1950
Language:
english
File:
PDF, 340 KB
Your tags:
english, 1950
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