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REDUCTION OF LIQUID WASTE LOADS IN SWEET CORN PROCESSING BY CHANGING SEQUENCE OF UNIT OPERATIONS.DOUGHERTY RH.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 2; PP. 343-345; BIBL. 19 REF.Article

THERMAL PROCESSING OF CAUNED FOODS. INTRODUCTORY REMARKS.JOHNSTON MR; DOUGHERTY RH.1978; FOOD TECHNOL.; USA; DA. 1978; VOL. 32; NO 6; PP. 55-62 (2P.)Article

CONTACT TRANSMISSION OF AVIAN LEUKOSIS VIRUS.WEYL KG; DOUGHERTY RH.1977; J. NATION. CANCER. INST.; U.S.A.; DA. 1977; VOL. 58; NO 4; PP. 1019-1025; BIBL. 34 REF.Article

MEASUREMENT AND EVALUATION OF POD OPENING FORCE FOR VIGNA SINENSIS ENDL = MESURE ET EVALUATION DE LA FORCE D'OUVERTURE DES GOUSSES DE V.S.DOUGHERTY RH; HICKS JR; BASSETT MJ et al.1975; J. AMER. SOC. HORTIC. SCI.; U.S.A.; DA. 1975; VOL. 100; NO 1; PP. 72-74; BIBL. 11 REF.Article

FLAVOR AND ODOR THRESHOLDS IN WATER OF SELECTED ORANGE JUICE COMPONENTS.AHMED EM; DENNISON RA; DOUGHERTY RH et al.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 1; PP. 187-191; BIBL. 48 REF.Article

EFFECT OF NONVOLATILE ORANGE JUICE COMPONENTS, ACID, SUGAR, AND PECTIN ON THE FLAVOR THRESHOLD OF D-LIMONENE IN WATER.AHMED EM; DENNISON RA; DOUGHERTY RH et al.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 1; PP. 192-194; BIBL. 18 REF.Article

QUALITY OF PROCESSED TOMATO PRODUCTS FROM ETHEPHON-RIPENED FRUIT = QUALITE DES PRODUITS MANUFACTURES A BASE DE TOMATE REALISES A PARTIR DE FRUITS DONT LA MATURATION A ETE ACCELEREE PAR L'ETHEPHONRUSSO L JR; DOUGHERTY RH; DOSTAL HC et al.1975; HORT SCIENCE; U.S.A.; DA. 1975; VOL. 10; NO 2; PP. 138-139; BIBL. 15REF.Article

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