Reduction of bitter pit of apples with Phorone = Réduction, par la Phorone, des taches amères des pommesSCOTT, K. J; WILLS, R. B. H; YUEN, C. M. C et al.HortScience. 1986, Vol 21, Num 2, pp 268-270, issn 0018-5345Article

PreservationTSOLIS, Peter; SCHNITTGER, Steve.Cosmetics and toiletries. 2011, Vol 126, Num 5, issn 0361-4387, 332-335 [3 p.]Article

Evaluation of Preservative Effectiveness of Liquid Crystalline Systems with Retynil Palmitate by the Challenge Test and D-valueCHORILLI, Marlus; RICCI LEONARDI, Gislaine; NUNES SALGADO, Hérida Regina et al.Journal of AOAC International. 2011, Vol 94, Num 1, pp 118-127, issn 1060-3271, 10 p.Article

Preservatives in moisturizers on the swedish marketGRUVBERGER, B; BRUZE, M; TAMMELA, M et al.Acta dermato-venereologica. 1998, Vol 78, Num 1, pp 52-56, issn 0001-5555Article

IPBC - Konservierung von Kosmetik- und Körperpflegeprodukten nach Mass = IPBC-Preservation of cosmetics- and body care productsKOCH, C; GRUENING, R.SÖFW. Seifen, Öle, Fette, Wachse. 1996, Vol 122, Num 14, pp 973-979, issn 0173-5500, 3 p.Article

Liquid chromatographic determination of clobetasone-17-butyrate in ointmentsPATEL, A. G; PATEL, R. B; PATEL, M. R et al.Journal - Association of official analytical chemists. 1990, Vol 73, Num 6, pp 893-895, issn 0004-5756Article

Quantitative determination of infinite inhibition concentrations of antimicrobial agents = Détermination quantitative des concentrations en agents antimicrobiens assurant une inhibition infinieMARWAN, A. G; NAGEL, C. W.Applied and environmental microbiology (Print). 1986, Vol 51, Num 3, pp 559-561, issn 0099-2240Article

Coupled exposure to ingredients of cosmetic products: II. PreservativesUTER, Wolfgang; YAZAR, Kerem; KRATZ, Eva-Maria et al.Contact dermatitis. 2014, Vol 70, Num 4, pp 219-226, issn 0105-1873, 8 p.Article

Chellenging traditionSPC. Soap, perfumery and cosmetics. 2005, Vol 78, Num 9, pp 41-42, issn 0037-749X, 2 p.Article

Emploi de la glucono delta lactone en association avec des additifs conservateurs pour augmenter la durée limite de vente des aliments faiblement et semi acides refrigérés = Use of gluconodelta lactone in association with preservatives to increase the sell hydate of weak and semi-acid refrigerated foodsDUSAUTOIS, C; SERPELLONI, M; DEBEVERE, J et al.Industries alimentaires et agricoles. 1993, Vol 110, Num 9, pp 648-652, issn 0019-9311Article

Cosmetic preservatives encyclopediaCosmetics and toiletries. 1987, Vol 102, Num 12, pp 25-36, issn 0361-4387, 10 p.Article

Contrôle du chancre citrique sur agrumes en post-récolte par trempage dans une solution d'hypochlorite de sodium. Essai eau de Javel et traitements des agrumes = Post-harvest control of canker on Citrus fruit by dipping in a sodium hypochlorite solution. Javel water trial and citrus fruits treatmentsMONNIER, E; FERRACCI, S.Fruits (1978). 1986, Vol 41, Num 7-8, pp 465-475, issn 0248-1294Article

Less is moreSPC. Soap, perfumery and cosmetics. 1998, Vol 71, Num 8, pp 53-55, issn 0037-749X, 2 p.Article

Uses and analysis of sulfites in the corn wet milling industry = Utilisations et analyse des sulfites en industrie de mouture du maïsCOKER, L. E.Journal - Association of official analytical chemists. 1986, Vol 69, Num 1, pp 8-10, issn 0004-5756Article

Simultaneous Determination of Eleven Preservatives in Cosmetics by Micellar Electrokinetic ChromatographyPING WANG; XIAOJING DING; YUN LI et al.Journal of AOAC International. 2012, Vol 95, Num 4, pp 1069-1073, issn 1060-3271, 5 p.Article

Excipients et conservateurs = Pharmaceutics for the anaesthetistHABERER, J.-P.Cahiers d'anesthésiologie (Paris). 2002, Vol 50, Num 1, pp 53-59, issn 0007-9685Article

Tracing the origins of cosmetic preservationHINDEN, S. D.Drug & cosmetic industry. 1996, Vol 159, Num 4, pp 58-62, issn 0012-6527, 3 p.Article

Preservatives : Spotlight on preservatechASHWORTH, D.SPC. Soap, perfumery and cosmetics. 1996, Vol 69, Num 2, pp 53-55, issn 0037-749X, 2 p.Article

Comparative stabilies of glutaraldehyde & heat inactivated pertussis vaccine components of adsorbed DPT vaccine with different preservativesGUPTA, R. K; SAXENA, S. N; SHARMA, S. B et al.Indian journal of medical research. Section A, Infectious diseases. 1992, Vol 95, Num JAN, pp 8-11Article

The dissociation constant of hydrogen sulphite ion at high ionic strength = Constante de dissociation de l'ion sulfite d'hydrogène pour des forces ioniques élevéesWEDZICHA, B. L; GODDARD, S. J.Food chemistry. 1988, Vol 30, Num 1, pp 67-71, issn 0308-8146Article

Phosphates as antibotulinal agents in cured meats : a review = Les phosphates comme agents antibotuliniques dans les viandes salées : revueWAGNER, M. K.Journal of food protection. 1986, Vol 49, Num 6, pp 482-487, issn 0362-028XArticle

Chemische Lebensmittelkonservierung. Stoffe, Wirkungen, Methoden. Zweinte Auflage = Les agents chimiques de conservation des produits alimentaires. Composés, action, technologie. Deuxième éditionLUCK, E.1985, 225 p., isbn 3-540-15950-9Book

The sulfites : Part IIFISHER, A. A.Cutis (New York, NY). 1997, Vol 60, Num 1, issn 0011-4162, p. 14Article

Stability-indicating liquid chromatographic determination of alpha-ionone in toothpasteTRIVEDI, R. J.Journal - Association of official analytical chemists. 1988, Vol 71, Num 1, pp 36-37, issn 0004-5756Article

Sensory evaluation of nisin-treated bacon = Analyse sensorielle du bacon traité par la nisineUSBORNE, W. R; COLLINS-THOMPSON, D. L; WOOD, D. S et al.Canadian Institute of Food Science and Technology journal. 1986, Vol 19, Num 1, pp 38-40, issn 0315-5463Article