Journal of Food Science

Cover image for Journal of Food Science

May 1942

Volume 7, Issue 3

Pages 171–253

    1. BACTERTOLOGICAL SURVEY OF CANNED SALMON (pages 178–185)

      O. B. WILLIAMS and E. D. CLARK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17246.x

    2. IRON CONTENT OF POTATOES AS INFLUENCED BY COOKING METHOD (pages 210–217)

      MARION C. PFUND and HELEN WEST NUTTING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17250.x

    3. LOSSES OF VITAMIN C DURING COOKING OF PARSNIPS (pages 218–226)

      E. JOSEPHINE BROWN and FAITH FENTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17251.x

    4. BLACKENING OF COOKED POTATOES—PROPERTIES OF THE PIGMENT (pages 227–235)

      HELEN WEST NUTTING

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17252.x

    5. EXPERIMENTS WITH ANTIOXIDANTS FOR PREVENTING FLAVOR DETERIORATION IN CANNED ORANGE JUICE (pages 236–243)

      ARTHUR J. NOLTE, GEORGE N. PULLEY and HARRY W. VON LOESECKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17253.x

    6. MULTIPLICATION OF BACTERIA IN WATER AND ITS SIGNIFICANCE IN FOOD SPOILAGE (pages 244–253)

      C. H. CASTELL and L. A. McDERMOTT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1942.tb17254.x

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