Journal of Food Science

Cover image for Journal of Food Science

March 1947

Volume 12, Issue 2

Pages 87–172

    1. EVALUATION OF SURFACE pH AS A FRESHNESS INDEX FOR FISH FILLETS (pages 87–98)

      R. PAUL ELLIOTT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16397.x

    2. A STUDY OF YEAST GROWTH-PROMOTING SUBSTANCES IN WHITE SUGAR (pages 99–110)

      HARLOW H. HALL, H. S. PAINE and F. W. FABIAN

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16398.x

    3. REHYDRATION OF DEHYDRATED MEAT (pages 111–117)

      O. G. HANKINS and HANNAH B. HETZER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16399.x

    4. CARBOHYDRATES IN CULTIVATED MUSHROOMS (AGARICUX CAMPESTRIS) (pages 118–121)

      JOHN E. W. McCONNELL and W. B. ESSELEN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16400.x

    5. PECTINIC ACIDS AS RELATED TO TEXTURE AND QUALITY OF DEHYDRATED FRUIT PRODUCTS (pages 129–132)

      G. L. BAKER and W. G. MURRAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16402.x

    6. EVALUATION OF CAROTENE CONTENT OF FRESH AND COOKED SPINACH (pages 133–141)

      THELMA PORTER, MARION A. WHARTON and BERNICE BOLLINGER BENNETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16403.x

    7. GROWTH OF STAPHYLOCOCCUS AUREUX IN VARIOUS PASTRY FILLINGS (pages 142–150)

      W. H. CATHCART, W. J. GODKIN and G. BARNETT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16404.x

    8. EFFECT OF FERTILIZER TREATMENT ON TOTAL AND REDUCED ASCORBIC ACID CONTENT OF POTATO TUBERS (pages 151–157)

      JANE M. LEICHSENRING, LOANA M. NORRIS, DORIS A. GRAMBOW and EVA G. DONELSON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16405.x

    9. VARIATIONS IN COMPOSITION OF FRANKFURTERS WITH SPECIAL REFERENCE TO COOKING CHANGES (pages 158–163)

      F. WARREN TAUBER and JAMES H. LLOYD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16406.x

    10. RELATION OF TENDERNESS OF BEEF TO AGING TIME AT 33–35°F. (pages 164–172)

      F. E. DEATHERAGE and ALBERT HARSHAM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16407.x

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