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  1. 421
    Influence of Temperature on Protein, Moisture and Fat and Some Other Factors in Charcoal Broiled Meats
    by Savage, Ilene C.
    Published 1964
    Subjects: “...Food Science...”
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  2. 422
    Studies on Acceptability and Refrigerated-Life of Certain Gamma-Irradiated Fresh Strawberries and Cherries
    by Pierson, Norma Ward
    Published 1961
    Subjects: “...Food Science...”
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  3. 423
    Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
    by Liu, Anna Man-saw
    Published 1969
    Subjects: “...Food Science...”
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  4. 424
    Quality of Beef Roasts: Electronic Versus Conventional Cooking
    by Taylor, Frances Glassett
    Published 1969
    Subjects: “...Food Science...”
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  5. 425
    Effects of Sire, Ration, and Interaction of Sire with Ration on Reproductive Performance of Holstein Dairy Cows
    by Chen, Jen-Hon Justin
    Published 1987
    Subjects: “...Food Science...”
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  6. 426
    Ascorbic Acid and Glucose: Their Relation to Rheumatic Fever in Utah, and Their Relation to Incidence of Dental Caries in Idaho
    by Wood, Patricia
    Published 1952
    Subjects: “...Food Science...”
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  7. 427
    Breeding and Roasting Temperature as Related to Beef Tenderness and Other Quality Factors
    by Jenson, Ruth Ann B.
    Published 1966
    Subjects: “...Food Science...”
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  8. 428
    Venison Flavor: Study of Volatile Compounds in Cooked Deer Meat
    by Vin, Praful C.
    Published 1965
    Subjects: “...Food Science...”
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  9. 429
    Physiological and Biochemical Factors Influencing The Quality of Canned and Freeze-Dehydrated Applesauce
    by Lee, Yuen San
    Published 1965
    Subjects: “...Food Science...”
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  10. 430
    The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef
    by Salvosa, Carmencita
    Published 1963
    Subjects: “...Food Science...”
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  11. 431
    Activation of Prorennin
    by Shukri, Nazar A.
    Published 1969
    Subjects: “...Food Science...”
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  12. 432
    Influence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.)
    by Coblentz, William Sidney
    Published 1967
    Subjects: “...Food Science...”
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  13. 433
    Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-based Lactic Culture
    by Chen, Yen-Luon
    Published 1975
    Subjects: “...Food Science...”
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  14. 434
    Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners
    by Day, Sandra Louise
    Published 1962
    Subjects: “...Food Science...”
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  15. 435
    Variable Factors in the Determination of Fat and Moisture in Cheddar Cheese
    by Winder, William C.
    Published 1947
    Subjects: “...Food Science...”
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  16. 436
    Morphological, Chemical, Histological, and Sensory Quality Changes in Gamma Irradiated Carrots and Potatoes
    by Madsen, Keith Andrew
    Published 1958
    Subjects: “...Food Science...”
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  17. 437
    Potentiometric Measurement of Sodium Chloride in Cheese
    by Salimi, Seyed-Hossein
    Published 1966
    Subjects: “...Food Science...”
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  18. 438
    A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
    by Chappell, Rulon A.
    Published 1962
    Subjects: “...Food Science...”
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  19. 439
    Raffinose in the Sugarbeet (Beta vulgaris): I. Biosynthesis and Degradation in the Root; II. Hydrolysis in Molasses With Sweet Almond Emulsin
    by Chuang, Te-chao
    Published 1970
    Subjects: “...Food Science...”
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  20. 440
    The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression
    by Wong, Janice Y
    Published 2010
    Subjects: “...Food Science...”
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