Pascal and Francis Bibliographic Databases

Help

Search results

Your search

au.\*:("ANG CYW")

Results 1 to 6 of 6

  • Page / 1
Export

Selection :

  • and

VITAMIN B6 AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES AND PRODUCTION REGIONSANG CYW.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 898-900; BIBL. 11 REF.Article

STABILITY OF THREE FORMS OF VITAMIN B6 TO LABORATORY LIGHT CONDITIONSANG CYW.1979; J. ASS. OFF. ANAL. CHEMISTS; USA; DA. 1979; VOL. 62; NO 5; PP. 1170-1173; BIBL. 6 REF.Article

COMPARISON OF COMMERCIAL PROCESSING METHOD VS HOT-DEBONING OF FRESH BROILERS ON NUTRIENT CONTENT OF BREAST MEAT = COMPARAISON DES EFFETS DES METHODES INDUSTRIELLES DE TRAITEMENT ET DU DESOSSAGE A CHAUD DES CARCASSES FRAICHES DE POULET SUR LA TENEUR EN NUTRIMENTS DU BLANCANG CYW; HAMM D.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1543-1565; 3 P.; BIBL. 15 REF.; 2 TABL.Article

DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT PRODUCTS BY HIGH-PRESSURE LIQUID CHROMATOGRAPHYANG CYW; MOSELEY FA.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 483-487; BIBL. 8 REF.Article

CHANGES IN NUTRIENT CONTENT DURING CHILL-HOLDING OF ICE-PACKED AND DEEP-CHILLED BROILERS. = MODIFICATIONS DES TENEURS EN NUTRIMENTS AU COURS DU STOCKAGE FRIGORIFIQUE DES CARCASSES DE POULETS REFRIGEREES ET CONSERVEES DANS LA GLACE.ANG CYW; HAMM D; SEARCY GK et al.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1763-1766; BIBL. 11 REF.; 1 FIG./4 TABL.Article

EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTS = EFFETS DES METHODES DE CUISSON SUR LA RETENTION DES VITAMINES DANS SIX PRODUITS ALIMENTAIRES VENANT D'ETRE CUISINES OU CONGELESANG CYW; CHANG CM; FREY AE et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 5; PP. 997-1003; BIBL. 24REF.Article

  • Page / 1