UB Paderborn / Katalog / Suche / in CDI

The vitamin C content of english and South African cabbages

Journal of the science of food and agriculture, 1950-01, Vol.1 (1), p.12-14

1950

Volltextzugriff (PDF)

Ascorbic Acid in Oranges

Nature (London), 1942-01, Vol.149 (3775), p.271-271

1942

Volltextzugriff (PDF)

The phosphorus compounds of wheat starch

Biochemical journal, 1949, Vol.45 (2), p.231-236

1949

Volltextzugriff (PDF)

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Journal of the science of food and agriculture, 1950-04, Vol.1 (4), p.109-113

1950

Volltextzugriff (PDF)

Food for the Urban Masses

Nature (London), 1952-10, Vol.170 (4327), p.552-553

LAMPITT, L. H

1952

Volltextzugriff (PDF)

Congress lecture. The value and economic importance of chemical analysis in industry and manufacture

Analyst (London), 1952, Vol.77 (920), p.564

Lampitt, L. H.

1952

Volltextzugriff (PDF)

The Ice Cream Industry

Nature (London), 1948-04, Vol.161 (4092), p.500-501

LAMPITT, L. H

1948

Volltextzugriff (PDF)

Canning Practice and Control

Nature (London), 1941-08, Vol.148 (3744), p.128-128

LAMPITT, L. H

1941

Volltextzugriff (PDF)

Function of the Food Industry

BMJ, 1940-07, Vol.2 (4148), p.22-24

Lampitt, L. H.

1940

Volltextzugriff (PDF)

SCIENCE AND FOOD

Journal of the Royal Society of Arts, 1940-11, Vol.88 (4573), p.921-949

Lampitt, L. H.

1940

Volltextzugriff (PDF)

The photochemical oxidation of ascorbic acid in solutions containing oxalic acid. II.-Mechanism of the reaction

Journal of the science of food and agriculture, 1956-02, Vol.7 (2), p.120-124

1956

Volltextzugriff (PDF)

Ascorbic acid-photochemical oxidation in solutions containing oxalic acid. I.-catalysis by traces of iron salts

Journal of the science of food and agriculture, 1955-11, Vol.6 (11), p.682-688

1955

Volltextzugriff (PDF)

Solanine, glycoside of the potato. III. -An improved method of extraction and determination

Journal of the science of food and agriculture, 1955-04, Vol.6 (4), p.197-202

1955

Volltextzugriff (PDF)

Citric acid in milk and its determination

Analyst (London), 1936, Vol.61 (727), p.654

1936

Volltextzugriff (PDF)

The physico-chemical constitution of milk powder

Analyst (London), 1931, Vol.56 (669), p.778

1931

Volltextzugriff (PDF)

The occurrence and origin of lead in canned sardines

Analyst (London), 1933, Vol.58 (693), p.733

1933

Volltextzugriff (PDF)

The determination of copper in foods with special reference to milk

Analyst (London), 1935, Vol.60 (711), p.376

1935

Volltextzugriff (PDF)

The determination of small amounts of aluminium in food. With a note on the spectrographic method

Analyst (London), 1932, Vol.57 (676), p.418

1932

Volltextzugriff (PDF)

Connective tissue of meat. III.-Determination of collagen in tendon tissue by the hydroxyproline method

Journal of the science of food and agriculture, 1954-05, Vol.5 (5), p.226-231

1954

Volltextzugriff (PDF)

Connective tissue of meat. II.-Determination of Hydroxyproline

Journal of the science of food and agriculture, 1953-04, Vol.4 (4), p.165-172

1953

Volltextzugriff (PDF)

The routine examination of dairy products with special reference to the Mojonnier tester

Analyst (London), 1924, Vol.49 (582), p.413

1924

Volltextzugriff (PDF)

Connective tissue of meat. IV.-Comparison of methods for determining collagen in meat

Journal of the science of food and agriculture, 1954-07, Vol.5 (7), p.343-350

1954

Volltextzugriff (PDF)

Connective tissue of meat: I.-separation and determination

Journal of the science of food and agriculture, 1952-08, Vol.3 (8), p.367-378

1952

Volltextzugriff (PDF)

Disappearance of the Ascorbic Acid in Raw Cabbage after Mincing or Chopping

Nature (London), 1942-01, Vol.149 (3790), p.697-698

1942

Volltextzugriff (PDF)

On the presence and detection of furfural in vinegar

Analyst (London), 1927, Vol.52 (614), p.260

1927

Volltextzugriff (PDF)

Menü

Weitere Dienste

Einstellungen

The vitamin C content of english and South African cabbages

Ascorbic Acid in Oranges

The phosphorus compounds of wheat starch

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Food for the Urban Masses

Congress lecture. The value and economic importance of chemical analysis in industry and manufacture

The Ice Cream Industry

Canning Practice and Control

Function of the Food Industry

SCIENCE AND FOOD

The photochemical oxidation of ascorbic acid in solutions containing oxalic acid. II.-Mechanism of the reaction

Ascorbic acid-photochemical oxidation in solutions containing oxalic acid. I.-catalysis by traces of iron salts

Solanine, glycoside of the potato. III. -An improved method of extraction and determination

Citric acid in milk and its determination

The physico-chemical constitution of milk powder

The occurrence and origin of lead in canned sardines

The determination of copper in foods with special reference to milk

The determination of small amounts of aluminium in food. With a note on the spectrographic method

Connective tissue of meat. III.-Determination of collagen in tendon tissue by the hydroxyproline method

Connective tissue of meat. II.-Determination of Hydroxyproline

The routine examination of dairy products with special reference to the Mojonnier tester

Connective tissue of meat. IV.-Comparison of methods for determining collagen in meat

Connective tissue of meat: I.-separation and determination

Disappearance of the Ascorbic Acid in Raw Cabbage after Mincing or Chopping

On the presence and detection of furfural in vinegar

Aktive Filter

Suchergebnisse filtern