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au.\*:("DUITSCHAEVER CL")

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INCIDENCE OF SALMONELLA IN RETAILED RAW CUT-UP CHICKEN.DUITSCHAEVER CL.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 3; PP. 191-192; BIBL. 9 REF.Article

BACTERIOLOGICAL EVALUATION OF FRANKFURTERS IN THE CANADIAN RETAIL MARKET.DUITSCHAEVER CL.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 10; PP. 770-773; BIBL. 8 REF.Article

BACTERIOLOGICAL EVALUATION OF SOME LUNCHEON MEATS IN THE CANADIAN RETAIL MARKET.DUITSCHAEVER CL.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 6; PP. 382-384; BIBL. 7 REF.Article

VINIFICATION OF THREE WHITE GRAPE VARIETIES BY THREE DIFFERENT METHODS. I: FERMENTATION PROCESS AND WINE COMPOSITIONBUTEAU C; DUITSCHAEVER CL; ASHTON GC et al.1979; AMER. J. ENOL. VITICULT.; USA; DA. 1979; VOL. 30; NO 2; PP. 139-145; BIBL. 19 REF.Article

THE USE OF PURE CULTURES FOR THE PREPARATION OF KEUSHUK = EMPLOI DE CULTURES PURES POUR LA PREPARATION DU KUSHUKALNOURI FF; DUITSCHAEVER CL; DEMAN JM et al.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 3; PP. 228-229; BIBL. 1REF.Article

EDULCORATION OF WHITE WINE WITH FOUR DIFFERENT SWEETENERSDUITSCHAEVER CL; BUTEAU C; ASHTON GC et al.1980; AM. J. ENOL. VITIC.; ISSN 0002-9254; USA; DA. 1980; VOL. 31; NO 4; PP. 337-343; BIBL. 5 REF.Article

BACTERIOLOGICAL EVALUATION OF RETAIL GROUND BEEF, FORZEN BEEF PATTIES, AND COOKED HAMBURGER.DUITSCHAEVER CL; BULLOCK DH; ARNOTT DR et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 6; PP. 378-381; BIBL. 17 REF.Article

VINIFICATION OF THREE WHITE GRAPE VARIETIES BY THREE DIFFERENT METHODS. II: SENSORY EVALUATION OF THE WINESBUTEAU C; DUITSCHAEVER CL; ASHTON GC et al.1979; AMER. J. ENOL. VITICULT.; USA; DA. 1979; VOL. 30; NO 2; PP. 146-151; BIBL. 4 REF.Article

AIR INJECTION BY SELF-ASPIRATING IMPELLER IN AEROBIC FERMENTATION = INJECTION D'AIR PAR TURBINE AUTO-ASPIRANTE DANS LA FERMENTATION AEROBIEAZI FA; MEIERING AG; DUITSCHAEVER CL et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 2; PP. 94-99; BIBL. 11REF.Article

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