Journal of Food Science

Cover image for Journal of Food Science

May 1945

Volume 10, Issue 3

Pages 177–272

    1. RELATIVE VALUES OF CAROTENES IN FOODS AS MEASURED BY STORAGE OF VITAMIN A IN LIVERS OF RATS (pages 187–196)

      G. S. FRAPS and W. W. MEINKE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16160.x

    2. HOME CANNING. I. SURVEY OF BACTERIOLOGICAL AND OTHER FACTORS RESPONSIBLE FOR SPOILAGE OF HOME-CANNED FOODS (pages 197–214)

      R. G. TISCHER and W. B. ESSELEN JR.

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16161.x

    3. HOME CANNING. II. DETERMINATION OF PROCESS TIMES FOR HOME-CANNED FOODS (pages 215–226)

      W. B. ESSELEN JR. and R. G. TISCHER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16162.x

    4. EXAMINATION OF CANNED APPLE JUICES (pages 227–237)

      JOSEPH FORGACS, W. A. RUTH and F. W. TANNER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16163.x

    5. INCIDENCE AND DISTRIBUTION OF CLOSTRIDIUM BOTULINUM IN SOILS OF ILLINOIS (pages 238–245)

      MORRIS T. JONES and FRED W. TANNER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16164.x

    6. EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE (pages 246–254)

      ISABEL NOBLE and EUDORA WADDELL

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16165.x

    7. ASCORBIC ACID CONTENT OF OKRA AS AFFECTED BY MATURITY, STORAGE, AND COOKING (pages 255–259)

      MARTHA E. HOLLINGER and DOROTHY COLVIN

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16166.x

    8. BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS (pages 260–272)

      C. R. STUMBO, C. E. GROSS and C. VINTON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16167.x

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