Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Bernard E. Proctor"'
Autor:
Bernard E. Proctor, David G. Geeenlie
Publikováno v:
Journal of Food Science. 3:199-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08fa0458e8fea406e3742e0c0c69db72
https://doi.org/10.1111/j.1365-2621.1938.tb17053.x
https://doi.org/10.1111/j.1365-2621.1938.tb17053.x
Autor:
J. T. R. Nickerson, Bernard E. Proctor
Publikováno v:
Journal of Bacteriology. 30:383-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ac1bd71b65d19dd5cbe2db192edc12b
https://doi.org/10.1128/jb.30.4.383-394.1935
https://doi.org/10.1128/jb.30.4.383-394.1935
Autor:
Bernard E. Proctor, B. Kan, Marcus Karel, D. A. Lang, C.J. Bates, S. Davison, E. M. Oberle, Samuel A. Goldblith
Publikováno v:
Journal of Food Science. 18:659-677
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e75f4eb01ac5d0e85500ce1f7cb6c888
https://doi.org/10.1111/j.1365-2621.1953.tb17764.x
https://doi.org/10.1111/j.1365-2621.1953.tb17764.x
Publikováno v:
Journal of the American Oil Chemists’ Society. 35:1-5
The oleic acid of IV 89.2 was irradiated with cathode rays at doses of 15 × 106 to 70 × 106 rep and was found to have beentrans-isomerized from 2.5% at 45 × 106 rep to 9.4% at 70 × 106 rep; the oleic acid of IV 89.8 irradiated at doses of 13.4 ×
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fbdf15644894850565a6e40a0e951ce
https://doi.org/10.1007/bf02582728
https://doi.org/10.1007/bf02582728
Publikováno v:
Journal of Food Science. 17:460-465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9aa0d3f16ce01cbaf3ebdfce5cbc005
https://doi.org/10.1111/j.1365-2621.1952.tb16789.x
https://doi.org/10.1111/j.1365-2621.1952.tb16789.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 5:944-950
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bfdde529b1d2b0be87a1f90f432b0d5
https://doi.org/10.1021/jf60082a009
https://doi.org/10.1021/jf60082a009
Publikováno v:
The International Journal of Applied Radiation and Isotopes. 2:35-43
Pure suspensions of bacteria, Escherichia coli, Bacillus subtilis, B. thermoacidurans, and several putrefactive anaerobes denoted as PA #76H and PA #3679 (species related to Clostridium sporogenes), were irradiated both by cathode rays and by gamma r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1cab64c02415b70c37b6c67765d0f16
https://doi.org/10.1016/0020-708x(57)90024-8
https://doi.org/10.1016/0020-708x(57)90024-8
Publikováno v:
Journal of Food Science. 21:11-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d629e2449c7f74ba8064a90c27c586f
https://doi.org/10.1111/j.1365-2621.1956.tb16886.x
https://doi.org/10.1111/j.1365-2621.1956.tb16886.x
Autor:
Bernard E. Proctor, Mabel C. Merritt
Publikováno v:
Journal of Food Science. 24:672-680
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9de3240d3a3b333cf1e1edbd6e26ee3c
https://doi.org/10.1111/j.1365-2621.1959.tb17320.x
https://doi.org/10.1111/j.1365-2621.1959.tb17320.x
Autor:
M. Solberg, Bernard E. Proctor, Sanford A. Miller, Emily L. Wick, Samuel A. Goldblith, E. R. Partser, G. M. Sapers
Publikováno v:
Journal of Food Science. 26:283-287
SUMMARY Maine sardines, processed by steaming or deep-fat frying, were evaluated in terms of a number of nutrients. The product is a good source of a number of nutrients, including protein, unsaturated fatty acids, fluorine, and calcium. Some indicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::961e0620cd9d9bc999cffe4919006dd2
https://doi.org/10.1111/j.1365-2621.1961.tb01655.x
https://doi.org/10.1111/j.1365-2621.1961.tb01655.x