Journal of Food Science

Cover image for Journal of Food Science

July 1937

Volume 2, Issue 4

Pages 287–383

  1. EDITORIAL REVIEW

    1. Top of page
    2. EDITORIAL REVIEW
    1. OBJECTIVE TESTS FOR COOKED FOOD (pages 287–288)

      EVELYN G. HALLIDAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16519.x

    1. VITAMIN STUDIES ON BANANAS : I. THE VITAMIN A, B1, and C CONTENTS OF RIPE BANANAS (pages 311–319)

      PHILIP L. HARRIS and GEORGE L. POLAND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16522.x

    2. EFFECT OF FREEZING AND THAWING BEEF MUSCLE UPON PRESS FLUID, LOSSES, AND TENDERNESS (pages 339–347)

      PAULINE PAUL and ALICE M. CHILD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16525.x

    3. ISOLATION AND CULTURAL DIFFERENTIATION OF FOOD-POISONING STAPHYLOCOCCI (pages 349–367)

      GEORGE H. CHAPMAN, CLARENCE W. LIEB and LILLIAN G. CURCIO

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16526.x

    4. APPARATUS FOR DETERMINATION OF SPORE-DESTRUCTION RATES (pages 369–375)

      C. C. WILLIAMS, C. M. MERRILL and E. J. CAMERON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16527.x

    5. POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKING (pages 377–383)

      MARK A. BARMORE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1937.tb16528.x

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