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The Nutritive Value of Canned Foods. II. Changes in Ascorbic Acid of Vegetables During Storage Prior to Canning

by Pauline Paul.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July 1949Availability: Items available for loan: 1 .

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Effect of Boning on Cooking Losses and Palatability of Beef

by Pauline Paul.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: September 1950Availability: Items available for loan: 1 .

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Effect of Glucose Removal on Storage Stability of Egg Yolk Solids

by Pauline Paul.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: October 1957Availability: Items available for loan: 1 .

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Effects of Several Pasteurization Schedules on Performance of Egg Yolk Solids in Doughnuts

by Pauline Paul.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: October 1957Availability: Items available for loan: 1 .

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