Journal of Food Science

Cover image for Journal of Food Science

January 1943

Volume 8, Issue 1

Pages 1–87

    1. COMPARATIVE SHORTENING VALUE OF SOME COMMERCIAL FATS (pages 1–12)

      LYDIA ROLF HORNSTEIN, FLORENCE B. KING and FRANCES BENEDICT

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16538.x

    2. EFFECT OF DIFFERENT COOKING METHODS ON THE VITAMIN C CONTENT OF QUICK-FROZEN BROCCOLI (pages 13–26)

      BARBARA BARNES, DONALD K. TRESSLER and FAITH FENTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16539.x

    3. PEANUT BUTTER AS A SOURCE OP THIAMIN, CALCIUM, PHOSPHORUS, AND IRON (pages 27–32)

      CAREY D. MILLER, LUCILLE LOUIS and CAROL PETERSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16540.x

    4. MORTALITY OF MICROORGANISMS DURING PASTEURIZATION OF CUCUMBER PICKLE (pages 33–44)

      JOHN L. ETCHELLS and IVAN D. JONES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16541.x

    5. ACIDIFIED VEGETABLE JUICE BLENDS (pages 45–53)

      H. G. BEATTIE and CARL S. PEDEESON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16542.x

    6. GROWTH OF A FOOD-POISONING STRAIN OF STAPHYLOCOCCUS EXPERIMENTALLY INOCULATED INTO CANNED FOODS (pages 54–57)

      MILTON SEGALOVE, ELLEN DAVISON and G. M. DACK

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16543.x

    7. THIAMIN CONTENT OF FRESH AND FROZEN VEGETABLES (pages 58–61)

      JAMES C. MOYEE and DONALD K. TRESSLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16544.x

    8. A NEW METHOD FOR STUDYING THE EFFECT OF BACTERIA ON BUTTER FLAVOR (pages 62–66)

      M. C. JAMIESON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16545.x

    9. MICROBIAL DESTRUCTION IN BUFFERED WATER AND IN BUFFERED SUGAR SIRUPS STORED AT –17.8°C.(0°F.) (pages 67–77)

      VERNON H. McFARLANEand and HARRY E. GORESLINE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16546.x

    10. RELATION OF HYDROGEN-ION CONCENTRATION TO COLOR DEVELOPED IN CURED PORK (pages 78–87)

      P. C. DUISBERG and B. C. MILLER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16547.x

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