Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Maynard A. Joslyn"'
Autor:
Maynard A. Joslyn
Publikováno v:
Advances in Enzymology and Related Areas of Molecular Biology, Volume 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18b85bd135663ea6270d6b56312e1d85
https://doi.org/10.1002/9780470122549.ch11
https://doi.org/10.1002/9780470122549.ch11
Autor:
C. L. Bedford, Maynard A. Joslyn
Publikováno v:
Journal of Food Science. 2:455-469
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df716e860e9cdb94a671ab738c8cf60f
https://doi.org/10.1111/j.1365-2621.1937.tb16536.x
https://doi.org/10.1111/j.1365-2621.1937.tb16536.x
Autor:
Md. Bazlur Rahman, Maynard A. Joslyn
Publikováno v:
Journal of Food Science. 18:301-304
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daa4fe8694aec5ef7570ac09ff097cc7
https://doi.org/10.1111/j.1365-2621.1953.tb17721.x
https://doi.org/10.1111/j.1365-2621.1953.tb17721.x
Autor:
Maynard A. Joslyn
Publikováno v:
Economic Botany. 15:347-375
The commercial preservation of foods and food products began in the United States with the freezing of fish and poultry in 1865, the freezing of small fruits in 1905 and the freezing of vegetables in 1929. The earliest year for which pack statistics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79b334b3eaecc396a8953f40a56eec99
https://doi.org/10.1007/bf02907857
https://doi.org/10.1007/bf02907857
Autor:
Tatsuo Sano, Maynard A. Joslyn
Publikováno v:
Journal of Food Science. 21:170-183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57a50b98996c676d6aec2d7c37f7f4ce
https://doi.org/10.1111/j.1365-2621.1956.tb16908.x
https://doi.org/10.1111/j.1365-2621.1956.tb16908.x
Autor:
G L Marsh, Maynard A. Joslyn
Publikováno v:
Industrial & Engineering Chemistry Analytical Edition. 4:368-371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e48ec571d6c5ec1cd066d9d6ec01395a
https://doi.org/10.1021/ac50080a008
https://doi.org/10.1021/ac50080a008
Autor:
Maynard A. Joslyn, Donald C. Vosti
Publikováno v:
Applied Microbiology. 2:79-84
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f85fbcec32aebfb83ad6fe05d26d992b
https://doi.org/10.1128/am.2.2.79-84.1954
https://doi.org/10.1128/am.2.2.79-84.1954
Autor:
R. G. Peterson, Maynard A. Joslyn
Publikováno v:
Journal of Food Science. 25:429-441
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cdb55b17d9f126b1d75753543c3b6c2
https://doi.org/10.1111/j.1365-2621.1960.tb00351.x
https://doi.org/10.1111/j.1365-2621.1960.tb00351.x
Publikováno v:
Industrial & Engineering Chemistry. 30:1068-1073
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fdb2c10b32077b5482fc78515b69ee8
https://doi.org/10.1021/ie50345a029
https://doi.org/10.1021/ie50345a029
Autor:
Md. Bazlur Rahman, Maynard A. Joslyn
Publikováno v:
Journal of Food Science. 18:308-318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd0d131b0fac441ae552fa0e960e180d
https://doi.org/10.1111/j.1365-2621.1953.tb17723.x
https://doi.org/10.1111/j.1365-2621.1953.tb17723.x