| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A Dynamometer Instrument for Measurement of Textural Characteristics of Foods 1 1 Contribution No. 306 from Engineering Research Service.
|
Voisey, Peter W.
|
|
1974
|
7 |
4 |
p. 250-253
4 p.
|
article
|
| 2 |
An Improved Dough Extensigraph 1
|
Evans, G.C.
|
|
1974
|
7 |
4 |
p. 263-268
6 p.
|
article
|
| 3 |
Application of Carbonic Maceration to Change the Bouquet and Flavor Characteristics of Red Table Wines Made from Concord Grapes
|
Fuleki, Tibor
|
|
1974
|
7 |
4 |
p. 269-273
5 p.
|
article
|
| 4 |
A Simple Apparatus for pH Determination of Large Numbers of Samples
|
Sharpe, A.N.
|
|
1974
|
7 |
4 |
p. 283-284
2 p.
|
article
|
| 5 |
Book Review
|
Duitschaever, C.L.
|
|
1974
|
7 |
4 |
p. A68-
1 p.
|
article
|
| 6 |
Book Review
|
Upton, E.M.
|
|
1974
|
7 |
4 |
p. A68-
1 p.
|
article
|
| 7 |
Book Review
|
Duitschaever, C.L.
|
|
1974
|
7 |
4 |
p. A68-
1 p.
|
article
|
| 8 |
C.I.F.S.T. Announcements of Interest to Members
|
|
|
1974
|
7 |
4 |
p. A71-
1 p.
|
article
|
| 9 |
Design and Development of a Batch Fluidized Bed Freezer and Fluidized Bed Dryer for Diced Food Products 1 1 Contribution No. 290 from Engineering Research Service.
|
Reid, W.S.
|
|
1974
|
7 |
4 |
p. 236-242
7 p.
|
article
|
| 10 |
Dispersibility and Isolation of Proteins from Legume Flours
|
Fan, T.Y.
|
|
1974
|
7 |
4 |
p. 256-259
4 p.
|
article
|
| 11 |
Effect of Irradiation and Freezing Rate on Rehydration of Freeze Dried Beef
|
Watson, E.L.
|
|
1974
|
7 |
4 |
p. 232-235
4 p.
|
article
|
| 12 |
Examination of Factors Affecting Performance of the Warner-Bratzler Meat Shear Test a a Contribution No. 421 from Engineering Research Service. Contribution No. 214 from Food Research Institute.
|
Voisey, Peter W.
|
|
1974
|
7 |
4 |
p. 243-249
7 p.
|
article
|
| 13 |
Health Effects of Chemicals in Foods
|
Renaud, Mrs. Jean R.
|
|
1974
|
7 |
4 |
p. A69-
1 p.
|
article
|
| 14 |
High Humidity Storage of Some Vegetables
|
van den Berg, L.
|
|
1974
|
7 |
4 |
p. 260-262
3 p.
|
article
|
| 15 |
Nonenzymatic Browning in Synthetic Systems Containing Ascorbic Acid, Amino Acids, Organic Acids, and Inorganic Salts
|
Yu, M.H.
|
|
1974
|
7 |
4 |
p. 279-282
4 p.
|
article
|
| 16 |
Nutrition and Flavour Legislation
|
|
|
1974
|
7 |
4 |
p. A66-A68
nvt p.
|
article
|
| 17 |
Preparation of K-Casein by Agarose Gel Chromatography 1 1 Supported partly by Operating Grant A-3641 from the National Research Council of Canada.
|
Toma, S.J.
|
|
1974
|
7 |
4 |
p. 285-287
3 p.
|
article
|
| 18 |
Pure Cultural Industrial Fermentation in the Production of Mushrooms *
|
Townsley, P.M.
|
|
1974
|
7 |
4 |
p. 254-255
2 p.
|
article
|
| 19 |
Section Montréal
|
|
|
1974
|
7 |
4 |
p. A69-
1 p.
|
article
|
| 20 |
Stability of Ochratoxin A in Beans During Canning
|
Harwig, J.
|
|
1974
|
7 |
4 |
p. 288-289
2 p.
|
article
|
| 21 |
Wholeness Retention in Canned Tomatoes
|
Mohr, W.P.
|
|
1974
|
7 |
4 |
p. 274-278
5 p.
|
article
|
Journal description