Journal of Food Science

Cover image for Journal of Food Science

May 1948

Volume 13, Issue 3

Pages 179–269

  1. EDITORIAL REVIEW

    1. Top of page
    2. EDITORIAL REVIEW
    1. FLAVOR OF MEAT (pages 179–183)

      E. C. CROCKER

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16609.x

    1. THIAMIN STABILITY IN SPRAY-DRIED WHOLE EGG (pages 184–186)

      ALLEN L. OLSEN, JOSEPH A. WEYBREW and RALPH M. CONRAD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16610.x

    2. COMPARISON OF ANALYZED WITH CALCULATED DIETS (pages 187–192)

      VINCENT TOSCANI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16611.x

    3. PREVENTION OF DARKENING OF BANANAS DURING DEHYDRATION (pages 193–194)

      JACOB FEIGENBAUM and SHALOM ISRAELASHVILI

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16612.x

    4. EFFECT OF STORAGE AND MICROBIAL ACTION ON VITAMIN CONTENT OF PORK. II. (pages 195–202)

      E. E. RICE, E. M. SQUIRES and J. F. FRIED

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16613.x

    5. EFFECT OF VARIETY AND STORAGE ON CAROTENE AND TOTAL CAROTENOID PIGMENTS IN SWEET POTATOES (pages 203–212)

      BOYCE D. EZELL and MARGUERITE S. WILCOX

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16614.x

    6. BROWN DISCOLORATION IN MALTED PROCESS CHEESE (pages 213–215)

      I. HLYNKA and E. G. HOOD

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16615.x

    7. SURVIVAL OF SALMONELLA IN RECONSTITUTED EGG POWDER SUBJECTED TO HOLDING AND SCRAMBLING (pages 216–226)

      MATHILDE SOLOWEY and ELEANOR J. CALESNICK

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16616.x

    8. EFFECT OF OLD-FASHIONED AND MODERN METHODS OF COOKING ON RETENTION OF NUTRIENTS IN VEGETABLES. II. SNAP BEANS (pages 227–235)

      MARY S. EHEART and MATTIE LOU SHOLES

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16617.x

    9. VARIABILITY OF ASCORBIC ACID WITHIN AND BETWEEN CABBAGES (pages 236–243)

      ELIZABETH B. SMITH, MARY C. HILTZ and ALLEN D. ROBINSON

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16618.x

    10. EFFECT OF STORAGE TEMPERATURE ON RETENTION OF ASCORBIC ACID IN ORANGE JUICE (pages 244–253)

      WM. EVENDEN and GEO. L. MARSH

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16619.x

    11. SURVIVAL OF BACTERIA IN A PRECOOKED, FRESH-FROZEN FOOD (pages 254–263)

      M.F. GUNDERSON and K. D. ROSE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16620.x

    12. HYDROXYMETHYLFURFURAL IN CALIFORNIA WINES (pages 264–269)

      MAYNARD A. AMERINE

      Article first published online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1948.tb16621.x

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