Journal of Food Science

Cover image for Journal of Food Science

May 1939

Volume 4, Issue 3

Pages 217–307

    1. THE B VITAMINS OF CALIFORNIA GRAPE JUICES AND WINES (pages 217–229)

      AGNES FAY MORGAN, HELEN L. NOBLES, ADINA WIENS, GEORGE L. MARSH and ALBERT J. WINKLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1939.tb17115.x

    2. PRECOOLING OF POULTRY (pages 245–258)

      W. H. Cook

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1939.tb17118.x

    3. THE ROLE OF SPICES IN PICKLED-FOOD SPOILAGE (pages 269–286)

      F. W. FABIAN, CATHERINE F. KREHL and N. W. LITTLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1939.tb17120.x

    4. ADHESION OF POTATO-TISSUE CELLS AS INFLUENCED BY PECTIC SOLVENTS AND PRECIPITANTS (pages 299–307)

      CATHERINE J. PERSONIUS and PAUL F. SHARP

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1939.tb17123.x

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