Zobrazeno 1 - 10
of 121
pro vyhledávání: '"N. W. Desrosier"'
Autor:
F. Linow
Publikováno v:
Food / Nahrung. 23:97-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5c37feffb6b43a3e42f17e1163deeb6
https://doi.org/10.1002/food.19790230119
https://doi.org/10.1002/food.19790230119
Autor:
C. Olin Ball
Publikováno v:
American Potato Journal. 38:29-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aa44800d6c306a838b5be8d761cc449
https://doi.org/10.1007/bf02861951
https://doi.org/10.1007/bf02861951
Autor:
M. Zobel
Publikováno v:
Food / Nahrung. 23:99-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a739daf55ff65aa1bbc45d8acca33c8
https://doi.org/10.1002/food.19790230123
https://doi.org/10.1002/food.19790230123
Autor:
Ball, C. Olin
Publikováno v:
American Journal of Potato Research; January 1961, Vol. 38 Issue: 1 p29-30, 2p
Publikováno v:
Journal of Food Science. 21:70-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f05b81a46e8f38ae70496eb16fac91ae
https://doi.org/10.1111/j.1365-2621.1956.tb16894.x
https://doi.org/10.1111/j.1365-2621.1956.tb16894.x
Autor:
N. W. Desrosier, G. D. LaBAW
Publikováno v:
Journal of Food Science. 18:186-190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4e4f54a4460bbd0fdf49529b08582e8
https://doi.org/10.1111/j.1365-2621.1953.tb17703.x
https://doi.org/10.1111/j.1365-2621.1953.tb17703.x
Publikováno v:
Journal of Food Science. 30:583-588
SUMMARY Four sets of eight tomatoes were subjected to four blanching times of 30, 60, 90, and 120 set at 100°C. Two fruits in each set were also subjected to holding times of 5, 10, 15, and 20 min between the blanching and exhausting operations. Pec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a2732233b5d2f7ac61ca155d170abf0
https://doi.org/10.1111/j.1365-2621.1965.tb01806.x
https://doi.org/10.1111/j.1365-2621.1965.tb01806.x
Autor:
F. Heiligman, N. W. Desrosier
Publikováno v:
Journal of Food Science. 21:54-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fb7f873469d0e96c55faee02f0b005d
https://doi.org/10.1111/j.1365-2621.1956.tb16892.x
https://doi.org/10.1111/j.1365-2621.1956.tb16892.x
Publikováno v:
Journal of Milk and Food Technology. 17:207-213
The heat resistance of putrefactive spore-forming anaerobes isolated from experimental soil plots was relatively low and not significantly influenced by different fertilizer treatments. The spores of Putrefactive Anaerobe No. 3679 retained their high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4852e69db9675a5db587ea763c67bbe6
https://doi.org/10.4315/0022-2747-17.7.207
https://doi.org/10.4315/0022-2747-17.7.207
Publikováno v:
Journal of Food Science. 30:627-631
SUMMARY Starch was extracted from Spirodela polyrrhiza (L.) Schleid. and characterized as to shape, granule size and weight distribution, amylose content, temperature of gelatinization, and viscosity in relation to temperature. The highest percent of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b67fbe69a70a89a400cd5c5874f73374
https://doi.org/10.1111/j.1365-2621.1965.tb01814.x
https://doi.org/10.1111/j.1365-2621.1965.tb01814.x