共 50 条
- [1] EFFECT OF FREEZING RATE ON MEAT - APPEARANCE, PALATABILITY, AND VITAMIN CONTENT OF BEEFFOOD RESEARCH, 1950, 15 (01): : 8 - 15LEE, FABROOKS, RFPEARSON, AMMILLER, JIVOLZ, F
- [2] BLANCHING OF VEGETABLES FOR FREEZING - EFFECT OF DIFFERENT TYPES OF POTABLE WATER ON NUTRIENTS OF PEAS AND SNAP BEANSFOOD RESEARCH, 1945, 10 (06): : 465 - 468LEE, FAWHITCOMBE, J
- [3] THE EFFECT OF COOLING METHOD ON THE ASCORBIC ACID AND CAROTENE CONTENT OF SPINACH, PEAS, AND SNAP BEANS PRESERVED BY FREEZINGPROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1950, 55 (JUN): : 403 - 409BEDFORD, CLHARD, MM
- [4] DIELECTRIC SCALDING OF SPINACH, PEAS, AND SNAP BEANS FOR FREEZING PRESERVATIONFOOD TECHNOLOGY, 1956, 10 (06) : 241 - 244HARD, MMROSS, E
- [5] EFFECT OF MATURITY ON THE VITAMIN CONTENT OF GREEN SNAP BEANSPROCEEDINGS OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1945, 46 : 350 - 354HIBBARD, ADFLYNN, LM
- [6] VITAMIN CONTENT OF PEAS - EFFECT OF FREEZING, CANNING, AND DEHYDRATIONINDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (06): : 654 - 657MAHONEY, CHWALLS, EPHUNTER, HASCOTT, LE
- [8] EFFECT OF CERTAIN HOME PRACTICES ON RIBOFLAVIN CONTENT OF CABBAGE, PEAS, SNAP BEANS, AND SPINACHFOOD RESEARCH, 1948, 13 (02): : 162 - 171VANDUYNE, FOCHASE, JTOWEN, RFFANSKA, JR
- [9] EFFECT OF WIND EROSION ON PRODUCTION OF SNAP BEANS AND PEASJOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1974, 99 (06) : 527 - 529BUBENZER, GDWEIS, GG
- [10] EFFECT OF RATE OF FREEZING ON BACTERIAL CONTENT OF FROZEN VEGETABLESFOOD RESEARCH, 1948, 13 (04): : 271 - 280VANESELTINE, WPNELLIS, LFLEE, FAHUCKER, GJ