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The Molecular Oxygen Content of Dehydrated Foods

✍ Scribed by C. G. SIDWELL; HAROLD SALWIN; ROBERT B. KOCH

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF PREPARATION AND COOKING ON THE

📂 Article 📅 1944 🏛 John Wiley and Sons 🌐 English ⚖ 191 KB

The dehydration of foods

📂 Article 📅 1944 🏛 Elsevier Science 🌐 English ⚖ 397 KB

KINETICS OF OXIDATION OF DEHYDRATED FOOD

✍ LOUIS J. KACYN; ISRAEL SAGUY; MARCUS KAREL 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 627 KB

A METHOD FOR INDICATING THE MOISTURE CON

✍ BOUYOUCOS, G.; CARDINELL, H. A. 📂 Article 📅 1943 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 124 KB

Controlling the Molecular Oxygen Content

✍ O. Yu. Begak; I. I. Vasserman; V. V. Pankratov; L. A. Konopel'ko 📂 Article 📅 2005 🏛 Springer US 🌐 English ⚖ 73 KB

THE CARBOHYDRATE CONTENT OF FOODS,

✍ Mathur, Shubhra; Vyas, Rishi; Jain, Rohit; Kumar, Praveen; Sachdev, K.; Sharma, 📂 Article 📅 1929 🏛 The Lancet 🌐 English ⚖ 384 KB