Abstracts of Recent Research in Cookery and Allied Subjects: III. Mayonnaise

Appleman C. O. “Carbohydrate Metabolism in Green Sweet Corn during Storage at Different Temperatures.” Journal of Agricultural Research, Vol. 17. p. 137 (1919).

Benoy M. P. “The Respiration Factor in the Deterioration of Fresh Vegetables at Room Temperature.” Journal of Agricultural Research, Vol. 39, p. 75 (1929).

Bigelow W. D. , and Dunbar P. B. “The Acid Content of Fruits.” Journal of Industrial and Engineering Chemistry, Vol. 9, p. 762 (1917).

Bigelow W. D. , and Stevenson A. E. “The Effect of Hard Water in Canning Vegetables.” National Canners’ Association Bulletin No. 20-L (1923).

Blunt K. , and Otis F. A. “Losses of Iron in Cooking Vegetables.” Journal of Home Economics, Vol. 9, p. 213 (1917).

Caldwell J. S. “Chemical Composition of Apple Juices as Affected by Climatic Conditions.” Journal of Agricultural Research, Vol. 36, p. 289 (1928).

Candolle A. DE. Origin of Cultivated Plants. D. Appleton and Company (1902).

Culpepper C. W. “The Behavior of the Anthocyan Pigments in Canning.” Journal of Agricultural Research, Vol. 35, p. 107 (1927).

Dominicis A. DE. “Experimental Researches on the Factors Which Determine in Legumes Resistance to Cooking and on Agents Used to Modify It.” Chemical Abstract, 17, p. 338 (1923) and Vol. 18, p. 131 (1924).

Eddy W. H. , and Kellogg M. “The Place of the Banana in the Diet.” American Journal of Public Health, Vol. 17, p. 27 (1927).

Hackwood F. W. Good Cheer. Sturgis and Walton Co. (1911).

Halliday E. G. , and Noble J. T. How's and Why's of Cooking. The University of Chicago Press (1928).

Heibron I. M. “Plant Pigments.” Journal of Sociological Chemistry Industry, Vol. 43 T, p. 89 (1924).

Hercus C. E. , and Roberts K. C. “The Iodine Content of Foods, Manure, and Animal Products in Relation to the Prophylaxis of Endemic Goiter in New Zealand.” Journal of Hygiene, Vol. 26, p. 49 (1927).

Kohman E. F. “Method of Determining Hydrogen Sulphide Evolved by Foods When Cooked at Various Temperatures.” Journal of Industrial and Engineering Chemistry, Vol. 14, p. 527 (1922).

Kohman E. F. , Eddy W. H. , and Carlsson V. “Vitamin C Destructive Factor in Apples.” Journal of Industrial and Engineering Chemistry, Vol. 16, p. 1261 (1924).

Lanmak F. R. , and Minton E. S. “The Effect of the Use of Salt in Cooking Vegetables.” Bulletin 406, Ohio Agricultural Experiment Station (1927).

Marel Van Der J. B. “The Causes of the Hardening of Peas during Boiling.” Pharmaceutisch Weekblad, Vol. 59, p. 82 (1922).

Masters Helen. “An Investigation of the Methods Employed for Cooking Vegetables with Special Reference to the Losses Incurred in Dried Legumes.” Journal of Biochemistry, Vol. 12, p. 231 (1916).

Mitchell J. H. “A Study of Iodine in South Carolina.” Science, Vol. 69, p. 1799 (1929).

Morse F. W. “The Iodine Content of Cape Cod Cranberries.” Journal of Biological Chemistry, Vol. 79, p. 409 (1928).

Morse F. W. “The Mineral Constituents of Cranberries.” Journal of Biological Chemistry, Vol. 81, p. 77 (1929).

Munger S. , and Peterson W. H. “The Manganese Content of Raw and Cooked Vegetables.” Journal of Home Economics, Vol. 20, p. 194 (1928).

Nichols M. S. , and Fellow A. P. “The Deterioration of Iodized Salt.” Journal of Public Health, Vol. 19, p. 923 (1929).

Ore J. B. , and Leitch I. “Iodine in Nutrition.” Medical Research Council Special Report, Series No. 123 (1929).

Palmer L. S. Carotinoids and Related Pigments the Chromolipoids. The Chemical Catalogue Co. (1922).

Parson H. T. Losses of Vitamin B in Vegetable Cookery. Bulletin 388, Wisconsin Agricultural Experiment Station (1926).

Peterson W. H. , and Hoppert C. A. “The Loss of Mineral and other Constituents from Vegetables by Various Methods of Cooking.” Journal of Home Economics, Vol. 17, p. 265 (1925).

Peterson W. H. , and Elvehjem C. A. “The Iron Content of Plant and Animal Foods. Journal of Biological Chemistry, Vol. 78, p. 215 (1928).

Sales J. W. , and Wilson J. B. “Distribution of Volatile Flavor in Grapes and Grape Juices.” Journal of Agricultural Research, Vol. 33, p. 301 (1926).

Steinbargbr M. C. The Effect of Salt on the Loss of Iron in Cooking Vegetables. Data taken from Reference No. 17.

Sherman H. C. Chemistry of Food and Nutrition. The Macmillan Company. (1926).

Simpson J. , and Halliday E. G. “The Behavior of Sulphur Compounds in Cooking Vegetables.” Journal of Home Economics, Vol. 20, p. 121 (1928).

Thatcher R. W. Chemistry of Plant Life. McGraw-Hill Book Company, Inc. (1921).

Tibbles W. Foods: Their Origin, Composition, and Manufacture. Bailliere, Tindall and Cox (1912).

Wheldale M. The Anthocyanin Pigments of Plants. Cambridge University Press (1916).

Wlllstatter R. “Chlorophyll.” Journal of the American Chemical Society, Vol. 37. p. 323 (1915).