Journal of Food Science

Cover image for Journal of Food Science

September 1946

Volume 11, Issue 5

Pages 373–459

    1. AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY-DRIED WHOLE-EGG POWDER (pages 380–390)

      MATHILDE SOLOWEY, E. H. SPAULDING and HARRY E. GORESLINE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1946.tb16365.x

    2. VITAMIN CONTENT OF DEHYDRATED MEATS (pages 419–424)

      R. A. WHITMORE, ANNE EARLE POLLARD, H. R. KRAYBILL and C. A. ELVEHJEM

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1946.tb16370.x

    3. B-COMPLEX VITAMINS IN MEAT : I. THIAMIN AND RIBOFLAVIN COKTENT OF RAW AND COOKED PORK (pages 425–431)

      GLADYS E. VAIL and BEULAH D. WESTERMAN

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1946.tb16371.x

    4. LEAVES AND STEMS OF TURNIP GREENS AS A SOURCE OF SOME NUTRIENTS (pages 432–446)

      AARON G. OBERG, A. W. YOUNG, JONNIE McCRERY MICHIE and JESSIE WHITACRE

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1946.tb16372.x

    5. A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING I. COMPOSITION AND PROPERTIES OF SOY FLOURS (pages 447–453)

      EVELYN C. FAULKNER and JEAN I. SIMPSON

      Version of Record online: 28 JUN 2008 | DOI: 10.1111/j.1365-2621.1946.tb16373.x

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