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TRADITIONAL SHAVE PREPARATIONS1976; COSMET. AND TOILETRIES; U.S.A.; DA. 1976; VOL. 91; NO 7; PP. 39-40; BIBL. 3 REF.Article
SHAVING AND ACCESSORY PRODUCTS FORMULATIONSSTRIANSE SJ.1976; COSMET. AND TOILETRIES; U.S.A.; DA. 1976; VOL. 91; NO 7; PP. 63-73; BIBL. 33 REF.Article
FREEZING AND FREEZE-DRYING METHODS TO PRESERVE CREAMJIMENEZ ALCAIDE L; GONZALEZ FERRADAS E; ROMERO GONZALEZ A et al.1979; AFINIDAD; ESP; DA. 1979; VOL. 36; NO 362; PP. 342-344; ABS. SPA/CAT; BIBL. 10 REF.Article
PROPRIETE RHEOLOGIQUES DES CREMES EMOLLIENTESSTIVIC I; JALSENJAK I.1972; ACTA PHARM. JUGOSL.; YOUGOSL.; DA. 1972; VOL. 22; NO 3; PP. 119-122; ABS. ALLEM.; BIBL. 4 REF.Serial Issue
THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 1; PP. 21-24; BIBL. 8 REF.Article
PROTEOLYSIS IN ULTRA-HIGH-TEMPERATURE TREATED AND CANNED TEN PERCENT CREAM = PROTEOLYSE DANS LA CREME A 10% AYANT SUBI UN TRAITEMENT UHT ET UNE MISE EN BOITECHENG WS; GELDA CS.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 12; PP. 1502-1504; BIBL. 7 REF.Article
FURTHER DEVELOPMENTS IN THE MANUFACTURE OF POWDERED WHIPPING CREAMSKIESEKER FG; ZADOW JG; AITKEN B et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 3; PP. 112-113; BIBL. 1 REF.Article
EXTENDING SHELF LIFE OF UHT CREAMS.ANDERSON M; CHEESEMAN GC; WILES R et al.1977; J. SOC. DAIRY TECHNOL.; G.B.; DA. 1977; VOL. 30; NO 4; PP. 229-232; BIBL. 3 REF.Article
Autobronzants et crèmes couvrantes = Selftanning and covering creamsGOUGEROT, A.Les Nouvelles dermatologiques. 1996, Vol 15, Num 2, issn 0752-5370, p.51Conference Paper
THE SELECTION AND USE OF TOPICAL SUNSCREENSROBERTSON DF; GROVES GA.1972; MED. J. AUSTRAL.; AUSTRAL.; DA. 1972; VOL. 2; NO 26; PP. 1445-1451; BIBL. 9 REF.Serial Issue
Ethanol stability of casein solutions as related to storage stability of dairy-based alcoholic beverages = Stabilité de l'éthanol dans des solutions de caséine, en relation avec la stabilité au stockage des boissons alcoolisées lactéesDONNELLY, W. J.Journal of food science. 1987, Vol 52, Num 2, pp 389-393, issn 0022-1147Article
EFFECT OF NISIN ON THE SHELF-LIFE OF PASTEURIZED DOUBLE CREAM. = EFFET DE LA NISINE SUR LA DUREE DE CONSERVATION DE LA DOUBLE CREME PASTEURISEE.PHILLIPS JD; GRIFFITHS MW; MUIR DD et al.1983; JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY.; ISSN 0037-9840; GBR; DA. 1983; VOL. 36; NO 1; PP. 17-21; BIBL. 20 REF.; 4 FIG./5 TABL.Article
Les beurres, crèmes et crèmes glacées = Butter, cream and ice creamBRODIN, D; PLACE, M.Sciences des aliments. 2010, Vol 29, Num 1-2, pp 35-49, issn 0240-8813, 15 p.Article
Effects of polysaccharide stabilizers on the nucleation of ice = Effets des stabilisants de polysaccharides sur la nucléation de la glaceMUHR, A. H; BLANSHARD, J. M. V; SHEARD, S. J et al.Journal of Food Technology. 1986, Vol 21, Num 5, pp 587-603, issn 0022-1163Article
Determination of ice cream mix freezing points : a comparison of methods = Détermination du point de congélation des mélanges pour crèmes glacées : comparaison des méthodesBAER, R. J; KEATING, K. R.Journal of dairy science. 1987, Vol 70, Num 3, pp 555-558, issn 0022-0302Article
Influence of individual milk constituents on coffee cream feathering in hot coffee = Influence des constituants individuels du lait sur la floculation de la crème à café dans le café chaudGEYER, S; KESSLER, H. G.Milchwissenschaft. 1989, Vol 44, Num 5, pp 284-288, issn 0026-3788Article
Influence of somatic cell count on the whipping properties of cream = Influence du nombre de cellules somatiques sur les caractéristiques de la crème au fouettageNEEDS, E. C; ANDERSON, M; KIRBY, S et al.Journal of dairy research. 1988, Vol 55, Num 1, pp 89-95, issn 0022-0299Article
Microstructure of dairy foods. 2. Milk products based on fat = La microstructure des produits laitiers. 2. Les produits laitiers à forte teneur en matière grasseKALAB, M.Journal of dairy science. 1985, Vol 68, Num 12, pp 3234-3248, issn 0022-0302Article
Impedimetric estimation of coliforms in dairy products = Mesure, par impédimétrie, du nombre de coliformes présents dans les produits laitiersFIRSTENBERG-EDEN, R; VAN SISE, M. L; ZINDULIS, J et al.Journal of food science. 1984, Vol 49, Num 6, pp 1449-1452, issn 0022-1147Article
Cuantificación de la propiedades reológicas de cremas para montar y montadas = Rheological properties of creams before and after whippingRAVENTÓS, M.Revista de Agroquimica y Tecnologia de Alimentos. 1991, Vol 31, Num 2, pp 251-264, issn 0034-7698Article
A survey of the constituents, availability and use of skin lightening creams in ZimbabweMUCHADEYI, E; THOMPSON, S; BAKER, N et al.Central african journal of medicine. 1983, Vol 29, Num 11, pp 225-227, issn 0008-9176Article
From BB to CC Creams ― Innovative Formulation of Multitasking CareBALDECCHI, T; ZUR LAGE, J; BAI, R et al.SÖFW-Journal. 2012, Vol 138, Num 9, pp 24-31, issn 0942-7694, 8 p.Article
Nutrient composition of dairy products. II. Creams = Composition en nutriments des produits laitiers. II. Les crèmesFLORENCE, E; MILNER, D. F; HARRIS, W. M et al.Journal of the Society of Dairy Technology. 1984, Vol 37, Num 1, pp 16-18, issn 0037-9840Article
Les BB crèmes: une révolution qui date de. . .1860 = BB creams: A revolutionary product dating from. . .1860MISERY, L.Annales de dermatologie et de vénéréologie. 2014, Vol 141, Num 1, pp 74-76, issn 0151-9638, 3 p.Conference Paper
KEEPING QUALITY OF WHIPPING CREAM STORED IN DISPENSERS PRESSURIZED WITH NITROUS OXIDEJUFFS HS; SMITH SRJ; MOSS DC et al.1980; AUST. J. DAIRY TECHNOL.; ISSN 0004-9433; AUS; DA. 1980; VOL. 35; NO 4; PP. 132-136; BIBL. 5 REF.Article