Journal of Food Science

Cover image for Journal of Food Science

May 1947

Volume 12, Issue 3

Pages 173–251

    1. THERMAL DEATH TIME OF A STRAIN OF STAPHYLOCOCCUS IN MEAT (pages 188–202)

      C. E. GROSS and C. VINTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16410.x

    2. RETENTION OF SOME VITAMINS OF THE B-COMPLEX IN BEEF DURING COOKING (pages 203–211)

      BERNADINE H. MEYER, WINIFRED F. HINMAN and EVELYN G. HALLIDAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16411.x

    3. EFFECT OF WEATHER, VARIETY, AND LOCATION UPON THIAMIN CONTENT OF SOME KANSAS-GROWN WHEATS (pages 212–221)

      W. W. O'DONNELL and E. G. BAYFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16412.x

    4. DETERMINATION OF IRON IN FOODS AND FOOD PRODUCTS (pages 229–238)

      W. D. POHLE, J. H. COOK and V. C. MEHLENBACHER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1947.tb16414.x

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