Journal of Food Science

Cover image for Journal of Food Science

May 1938

Volume 3, Issue 3

Pages 283–365

    1. STABILITY OF VITAMIN D IN IRRADIATED EVAPORATED MILK (pages 283–286)

      C. H. KRIEGER and H. T. SCOTT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17059.x

    2. TYPES OF BACTERIA SURVIVING IN FROZEN-PACK VEGETABLES (pages 299–306)

      A. G. Lochhead and A. H. Jones

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17061.x

    3. CHANGES IN IRON CONTENT OF MUSTS AND WINES DURING VINIFICATION (pages 307–309)

      E. M. MRAK and J. F. Fessler

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17062.x

    4. VITAMIN C CONTENT OF VEGETABLES : IX. INFLUENCE OF METHOD OF COOKING ON VITAMIN C CONTENT OF CABBAGE (pages 311–316)

      Marylizabeth Wellington and Donald K. Tressler

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17063.x

    5. LACTIC ACID-PRODUCING BACTERIA IN FERMENTATIONS AND FOOD SPOILAGE (pages 317–321)

      CARL S. PEDERSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17064.x

    6. SALMONELLA FOOD POISONING–INFECTION OR INTOXICATION? (pages 347–349)

      G. M. DACK and ELLEN DAVISON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17066.x

    7. A STUDY OF CERTAIN REDUCING SUBSTANCES IN CITRUS FRUITS (pages 351–358)

      JAMES B. De WITT and BARNETT SURE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17067.x

    8. IODINE CONTENT OP SOME OHIO VEGETABLES (pages 359–365)

      CARL DIETZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1938.tb17068.x

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