Chemische Mittel gegen Lebensmittelveränderungen
- 1 January 1949
- journal article
- research article
- Published by Wiley in Angewandte Chemie
- Vol. 61 (1) , 19-23
- https://doi.org/10.1002/ange.19490610106
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Flavones and Flavone Derivatives as AntioxidantsJournal of Dairy Science, 1947
- Effect of storage conditions and antioxidants on the keeping quality of packaged oilsJournal of Oil & Fat Industries, 1947
- d-Isoascorbic Acid as an Antioxidant.Industrial & Engineering Chemistry, 1945
- Antioxidants and Prevention of Rancidity in certain Pacific Coast FishNature, 1944
- SOME ANTIOXIDANT PROPERTIES OF D‐ISO ASCORBIC ACID AND ITS SODIUM SALT1Journal of Food Science, 1944
- Protection of Natural Green Pigment in Canning of PeasIndustrial & Engineering Chemistry, 1943
- EXPERIMENTS WITH ANTIOXIDANTS FOR PREVENTING FLAVOR DETERIORATION IN CANNED ORANGE JUICEJournal of Food Science, 1942
- Das Salicylat-Ion als spezifischer Hemmungsstoft der Biosynthese der PantothensäureHoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1942
- IDENTIFICATION OF CALCIUM PECTATE AS THE TISSUE‐FIRMING COMPOUND FORMED BY TREATMENT OF TOMATOES WITH CALCIUM CHLORIDE 1Journal of Food Science, 1941
- FUNGISTATIC PROPERTIES OF THE FATTY ACIDS AND POSSIBLE BIOCHEMICAL SIGNIFICANCEJournal of Food Science, 1939