Journal of Food Science

Cover image for Journal of Food Science

July 1944

Volume 9, Issue 4

Pages 257–340

    1. ASCORBIC ACID CONTENT, COLOR, AND PALATABILITY OF FRESH AND PROCESSED SWISS CHARD AND BEET GREENS (pages 268–277)

      THELMA PORTER, DORETTA M. SCHLAPHOFF, MARION A. WHARTON, ALICE M. BRIANT and ROSALIE M. BELTZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16687.x

    2. IMPORTANCE OF COPPER IN CERTAIN COLOR CHANGES IN BUTTER (pages 289–292)

      R. V. HUSSONG and B. W. HAMMER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16689.x

    3. RETARDATION OF FAT AUTOXIDATION IN DRIED MILKS (pages 298–303)

      MABTIN B. WILLIAMSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16691.x

    4. SOME FACTORS AFFECTING THE BEHAVIOR OF CHEDDAR CHEESE IN COOKING (pages 304–311)

      CATHERINE PERSONIUS, EDITH BOAEDMAN and ADRIANNA RODGERS AUSHERMAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16692.x

    5. RIBOFLAVIN CONTENT OF MILK AND MILK PRODUCTS (pages 312–318)

      LOUISE DANIEL and L. C. NORRIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16693.x

    6. DEHYDRATION OF MEAT SCRAPPLES (pages 319–327)

      BETTY COLLINS CARL, BETTY M. WATTS and AGNES FAY MORGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16694.x

    7. INFLUENCE OF INGREDIENTS ON THIAMIN CONTENT OF BISCUITS (pages 328–337)

      VIRGINIA R. WILLIAMS and E. A. FIEGER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16695.x

    8. EFFECT OF CERTAIN PRESERVATIVES ON DETERMINATION OF STARCH BY THE DIASTASE METHOD (pages 338–340)

      CHARLES F. POE and BEDELIA PYLE JUKKOLA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1944.tb16696.x

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