Journal of Food Science

Cover image for Journal of Food Science

March 1943

Volume 8, Issue 2

Pages 89–178

    1. NUTRITIVE VALUE OF MILK PROTEIN (pages 89–94)

      CARRELL H. WHITNAH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16548.x

    2. FACTORS INFLUENCING THE FLAVORING OF PICKLES WITH WHOLE SPICES AND ESSENTIAL OILS (pages 95–104)

      F. W. FABIAN and M. C. VAN WORMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16549.x

    3. LINE-SPREAD AS AN OBJECTIVE TEST FOR CONSISTENCY (pages 105–108)

      ELIZABETH A. GRAWEMEYER and MARION C. PFUND

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16550.x

    4. QUANTITATIVE DETERMINATION OF VITAMIN B1 IN NAVY BEANS (pages 109–114)

      ANNE S. CHARM and MARGARET H. BROOKES

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16551.x

    5. INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLES (pages 115–122)

      BERNARD L. OSER, DANIEL MELNICK and MONA OSER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16552.x

    6. FURTHER STUDIES ON THE THIAMIN VALUES OF FROZEN PEAS (pages 123–127)

      MARGARET L. FINCKE, RUTH LITTLE, ELIZABETH REDELINGS and JEANNE PERKINS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16553.x

    7. LOSS OF ASCORBIC ACID DURING COOKING OF STORED SWEET POTATOES (pages 156–162)

      FLORENCE I. SCOULAR and DOROTHY H. EAKLE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1943.tb16557.x

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