Journal of Food Science

Cover image for Journal of Food Science

July 1945

Volume 10, Issue 4

Pages 273–363

    1. EFFECT OF SPICES AND FLAVORING MATERIALS ON GROWTH OF YEASTS (pages 273–282)

      ARTHUR H. WEBB and FRED W. TANNER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16168.x

    2. CONTROL OF DUST CONTAMINATION IN AGAR POUR PLATE ANALYSIS OF MILK (pages 303–307)

      G. C. GAMBRELL and MORRIS OSTROLENK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16171.x

    3. THE B VITAMIN CONTENT OF RAW AND COOKED SWEET POTATOES (pages 325–329)

      P. B. PEARSON and R. W. LUECKE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16174.x

    4. DEGREE OF PIGMENTATION AND ITS PROBABLE RELATIONSHIP TO INVERTIVE ACTIVITY OF HONEY (pages 330–333)

      H. A. SCHUETTE and PAUL DU BROW

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16175.x

    5. STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES (pages 334–341)

      LABELLE PERLMAN and AGNES FAY MORGAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16176.x

    6. A SIMPLE FLUOROMETRIC METHOD FOR THIAMIN IN MILK (pages 351–356)

      A. Z. HODSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16178.x

    7. RETENTION OF ASCORBIC ACID IN MARMALADE DURING PREPARATION AND STORAGE (pages 357–363)

      REVA LINCOLN and C. M. Mc CAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1945.tb16179.x

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