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  3. G

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  4. J

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  5. N

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  6. P

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  7. A

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  8. C

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  9. S

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  10. M

    Douglas M. Considine, Glenn D. Considine in Foods and Food Production Encyclopedia
    Chapter 1982

  15. Polysaccharides

    Polysaccharides are unipolymers or copolymers of sugar units bonded together. They are found in plants and animals. In higher plants and algae they...
    Hans-Georg Elias in Macromolecules
    Chapter 1977

  16. Compilation, Recall and Utilization of Data on the Physical Properties of Food Materials

    At the 3rd European Federation of Chemical Engineering Symposium ‘Food-Recent Development in Food Preservation’ at Bristol, England in April 1968,...
    Ronald Jowitt in Theory, Determination and Control of Physical Properties of Food Materials
    Chapter 1975

  17. Occurrence of antibacterial activity in foliage and in gut contents of certain lepidopterous insects

    Orientation tests of the antibacterial activity in crushed foliage, leaf juices and extracts indicated that only 12 plant species out of 55 tested...

    A. Merdan, H. Abdel-Rahman, A. Soliman in Qualitas Plantarum
    Article 01 December 1974

  18. A modified acetic anhydride-sulphuric acid color test for oils

    This article describes a color reaction involving modified acetic anhydride-sulphuric acid test giving characteristic colors and their sequence in...

    G. Azeemoddin, S. D. Thirumala Rao, B. R. Reddy in Journal of the American Oil Chemists Society
    Article 01 December 1973

  19. The oxalic acid content of Indian foods

    Oxalic acid, calcium and phosphorus contents, calcium/oxalic acid and calcium/phosphorus ratio of 10 leaves, edible portion of 14 oxalate rich leafy...

    P. P. Singh in Qualitas Plantarum et Materiae Vegetabiles
    Article 01 August 1973
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