Zobrazeno 1 - 10 of 21 pro vyhledávání: '"C. F. Woodward"'
1
Microstructure and Properties of a Refractory NbCrMo0.5Ta0.5ZrTi Alloy (Preprint)
Autor: C F Woodward, O N Senkov
A new refractory alloy, Nb20Cr20Mo10Ta10Ti20Zr20, was produced by vacuum arc melting. To close shrinkage porosity, it was hot isostatically pressed (HIPd) at T = 1723K and P = 207MPa for 3 h. In both as-solidified and HIPd conditions, the alloy conta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34b9087c9adfaf53845cacb4fecc1bb8
https://doi.org/10.21236/ada553374
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3
After-Cooking Discoloration of Potatoes Role of the Organic Acids
Autor: E. G. Heisler, William L. Porter, C. F. Woodward, James Siciliano
Publikováno v: Journal of Food Science. 29:555-564
SUMMARY Stem- and bud-end tissue from 41 samples of potatoes representing various degrees of after-cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4a155576cf6598cee75c800946411a3
https://doi.org/10.1111/j.1365-2621.1964.tb00410.x
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4
After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue
Autor: C. F. Woodward, James Siciliano, E. G. Heisler, R. H. Treadway
Publikováno v: Journal of Food Science. 28:453-459
SUMMARY Data are presented on the iron contents of stem and bud end, whole and deproteinized, extracts of 41 samples of potatoes representing various degrees of discoloration. The stem end generally contained more iron than the bud end. Statistical a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cdb8619d45df0eb3cee13d488ad8b3f7
https://doi.org/10.1111/j.1365-2621.1963.tb00226.x
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