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- catalog contributor b11756675.
- catalog contributor b11756676.
- catalog created "c1943.".
- catalog date "1943".
- catalog date "c1943.".
- catalog dateCopyrighted "c1943.".
- catalog description "I. Introduction -- Laboratory facilities required -- Classification of experiments according to laboratory requirement -- Recording data -- II. The chemistry of vegetable cookery -- Pigments, sulphur compounds, and acids -- Retention of calcium, phosphorus, and ascorbic acid by different methods of cooking -- Retention of color, flavor, and odor by different methods of cooking -- Chemical and histological changes in the cell membrane of vegetables during cooking -- III. Food preservation -- IV. Pectic substances and fruit jellies -- V. The chemistry of milk -- VI. Beef muscle -- VII. Fats -- The fatty acids -- Rancidity of fats -- Identification of fats -- Shortening-power -- Use of various fats in cakes -- VIII. Technique in the preparation of muffins, biscuits, cakes, and pastry -- IX. The chemistry of baking powders and their use in baking -- X. Characteristics of general-purpose and cake flours and their use in baking -- XI. Egg-white foams -- XII. Factors affecting crystallization in candy-making -- XIII. Chemical and physical characteristics of ice-cream -- XIV. Determination of hydrogen-ion concentration -- Electrometric methods -- Clark and Lub's indicator method -- XV. Determination of calcium and phosphorus -- Ashing of vegetable material -- Determination of calcium by the McCrudden method -- Determination of phosphorus by the Fiske and Subbarow method -- Determination using a Duboscq colorimeter -- Determination using a single-cell photoelectric colorimeter -- XVI. Determination of ascorbic acid in vegetables and fruits -- Extraction, using Waring blendor -- Extraction by hand grinding -- Determination, using a photoelectric colorimeter -- Determination by titration with 2, 6-Dichlorophenolindophenol.".
- catalog description "Includes bibliographies.".
- catalog extent "x, 346 p. :".
- catalog hasFormat "Food chemistry and cookery.".
- catalog isFormatOf "Food chemistry and cookery.".
- catalog issued "1943".
- catalog issued "c1943.".
- catalog language "eng".
- catalog publisher "Chicago, Ill. : The University of Chicago Press,".
- catalog relation "Food chemistry and cookery.".
- catalog subject "641.1".
- catalog subject "Cooking.".
- catalog subject "Food Analysis.".
- catalog subject "QU 50 H118f 1943".
- catalog subject "TX545 .H3".
- catalog tableOfContents "I. Introduction -- Laboratory facilities required -- Classification of experiments according to laboratory requirement -- Recording data -- II. The chemistry of vegetable cookery -- Pigments, sulphur compounds, and acids -- Retention of calcium, phosphorus, and ascorbic acid by different methods of cooking -- Retention of color, flavor, and odor by different methods of cooking -- Chemical and histological changes in the cell membrane of vegetables during cooking -- III. Food preservation -- IV. Pectic substances and fruit jellies -- V. The chemistry of milk -- VI. Beef muscle -- VII. Fats -- The fatty acids -- Rancidity of fats -- Identification of fats -- Shortening-power -- Use of various fats in cakes -- VIII. Technique in the preparation of muffins, biscuits, cakes, and pastry -- IX. The chemistry of baking powders and their use in baking -- X. Characteristics of general-purpose and cake flours and their use in baking -- XI. Egg-white foams -- XII. Factors affecting crystallization in candy-making -- XIII. Chemical and physical characteristics of ice-cream -- XIV. Determination of hydrogen-ion concentration -- Electrometric methods -- Clark and Lub's indicator method -- XV. Determination of calcium and phosphorus -- Ashing of vegetable material -- Determination of calcium by the McCrudden method -- Determination of phosphorus by the Fiske and Subbarow method -- Determination using a Duboscq colorimeter -- Determination using a single-cell photoelectric colorimeter -- XVI. Determination of ascorbic acid in vegetables and fruits -- Extraction, using Waring blendor -- Extraction by hand grinding -- Determination, using a photoelectric colorimeter -- Determination by titration with 2, 6-Dichlorophenolindophenol.".
- catalog title "Food chemistry and cookery / by Evelyn G. Halliday and Isabel T. Noble.".
- catalog type "text".