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Items: 7

1.

Effect of storage temperature on retention of ascorbic acid in orange juice.

EVENDEN W, MARSH GL.

Food Res. 1948 May-Jun;13(3):244-53. No abstract available.

PMID:
18870650
2.

Decomposition of tartrates by the coliform bacteria.

VAUGHN RH, MARSH GL, et al.

J Bacteriol. 1946 Sep;52:311-25. No abstract available.

3.

Decomposition of Tartrates by the Coliform Bacteria.

Vaughn RH, Marsh GL, Stadtman TC, Cantino BC.

J Bacteriol. 1946 Sep;52(3):311-25. No abstract available.

4.

Decomposition of tartrates by some common fungi.

STADTMAN TC, VAUGHN RH, MARSH GL.

J Bacteriol. 1945 Dec;50:691-700. No abstract available.

5.

Decomposition of Tartrates by Some Common Fungi.

Stadtman TC, Vaughn RH, Marsh GL.

J Bacteriol. 1945 Dec;50(6):691-700. No abstract available.

6.

THE ROLE OF PEROXIDASE IN THE DETERIORATION FROZEN FRUITS AND VEGETABLES.

Joslyn MA, Marsh GL.

Science. 1933 Aug 25;78(2017):174-5. No abstract available.

PMID:
17773380
7.

THE RELATION OF DETERIORATION OF ORANGE JUICE TO ITS IODINE REDUCING VALUE.

Joslyn MA, Marsh GL.

Science. 1932 Jul 22;76(1960):82-3. No abstract available.

PMID:
17833857

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