Would you like a salad with that?NACHAY, Karen.Food technology (Chicago). 2011, Vol 65, Num 6, issn 0015-6639, 28-41 [8 p.]Article

Argoat Salades : LE DÉBUT D'UNE NOUVELLE HISTOIRE POUR STALAVENMOREL, Francois.Process (Cesson-Sévigné). 2007, Num 1238, pp 26-29, issn 0998-6650, 4 p.Article

Mikrobiologische Untersuchung portionierter Fleischerzeugnisse und Salatzubereitungen in Küchen sozialer Einrichtungen = Microbiological examination of portioned meat pro ducts and ready-to-eat salads in kitchens of social institutionsBUCHER, M; STOLLE, A.Archiv für Lebensmittelhygiene. 2005, Vol 56, Num 4, pp 91-94, issn 0003-925X, 4 p.Article

Effects of pH and water activity on microbiological stability of salad dressing = Effets du pH et de l'activité de l'eau sur la stabilité microbiologique des assaisonnements pour saladesMEYER, R. S; GRANT, M. A; LUEDECKE, L. O et al.Journal of food protection. 1989, Vol 52, Num 7, pp 477-479, issn 0362-028XArticle

Application of Eleutherine americana Crude Extract in Homemade Salad DressingOLAWUMI IFESAN, Beatrice; SIRIPONGVUTIKORN, Sunisa; PIYAWAN VORAVUTHIKUNCHAI, Supayang et al.Journal of food protection. 2009, Vol 72, Num 3, pp 650-655, issn 0362-028X, 6 p.Article

Cambrai : Florette une usine salade en cascadeMOREL, Francois.Process (Cesson-Sévigné). 2004, Num 1209, pp 32-35, issn 0998-6650, 4 p.Article

Update : reduced-fat margarines and dressings = Le point sur les margarines et les sauces pour salade à faibles teneurs en matière grasseORTHOEFER, F. T.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 4, pp 574-578, issn 0003-021X, 3 p.Article

Multistate Outbreak of Escherichia coli O157:H7 Associated with Bagged SaladMARDER, Ellyn P; GARMAN, Katie N; INGRAM, Lily Amanda et al.Foodborne pathogens and disease. 2014, Vol 11, Num 8, pp 593-595, issn 1535-3141, 3 p.Article

Microbiological Risk from Minimally Processed Packaged Salads in the Dutch Food ChainPIELAAT, Annemarie; VAN LEUSDEN, Frans M; WIJNANDS, Lucas M et al.Journal of food protection. 2014, Vol 77, Num 3, pp 395-403, issn 0362-028X, 9 p.Article

Minimally processed vegetable salads : Microbial quality evaluationFRÖDER, Hans; GERALDES MARTINS, Cecilia; DE SOUZA, Katia Leani Oliveira et al.Journal of food protection. 2007, Vol 70, Num 5, pp 1277-1280, issn 0362-028X, 4 p.Article

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALADDEGL'INNOOCENTI, Elena; PARDOSSI, Alberto; TATTINI, Massimiliano et al.Journal of food biochemistry. 2008, Vol 32, Num 5, pp 642-653, issn 0145-8884, 12 p.Article

Intérêt de l'huile de tournesol dans les sauces émulsionnées froides = Why sunflower oils is interesting in emulsified sauces ?PLATON, J. F.Revue française des corps gras. 1988, Vol 35, Num 1, pp 17-21, issn 0035-3000Conference Paper

Rheological characterization of salad dressings. 1. Steady shear, thixotropy and effect of temperature = Caractérisation rhéologique des sauces pour salade. I. Cisaillement constant, thixotropie et effet de la températurePAREDES, M. D. C; RAO, M. A; BOURNE, M. C et al.Journal of texture studies. 1988, Vol 19, Num 3, pp 247-258, issn 0022-4901Article

Effect of tomato paste on rheological properties and particle size distribution o model oil-in-water emulsions = Effet de la purée de tomate sur les propriétés rhéologiques et la granulométrie des émulsions modèles huile-eauKOKINI, J. L; RISI CARRILLO, A.Journal of food science. 1989, Vol 54, Num 2, pp 437-439, issn 0022-1147Article

Salad dressing stabilizer cuts costs, not qualityPrepared foods. 1991, Vol 160, Num 12, issn 0747-2536, p. 69Article

A research note. Effect of aging and mustard flour on rheological properties of model O/W emulsion = Note de recherche. Effets du vieillissement et de la farine de graines de moutarde sur les propriétés rhéologiques des émulsions grasses modèlesFISCHBACH, R; KOKINI, J. L.Journal of food science. 1987, Vol 52, Num 6, pp 1748-1749, issn 0022-1147Article

From salad to bowl: The role of sensory analysis in product experience researchSCHIFFERSTEIN, Hendrik N. J.Food quality and preference. 2010, Vol 21, Num 8, pp 1059-1067, issn 0950-3293, 9 p.Conference Paper

Spotlight fresh threat : what's lurking in your salad bowl?POWELL, Douglas; CHAPMAN, Ben.Journal of the science of food and agriculture. 2007, Vol 87, Num 10, pp 1799-1801, issn 0022-5142, 3 p.Article

Fallbericht: Wiederholter Campylobacter Nachweis im Salat bei einem Kebab Imbiss = Case report: Recurrent Campylobacter detection in salad at a kebab shopMATT, Monika; MANN, Michaela.Archiv für Lebensmittelhygiene. 2014, Vol 65, Num 2, pp 50-53, issn 0003-925X, 4 p.Article

Salad bars and fruit and vegetable consumption in elementary schools : A plate waste studyADAMS, Marc A; PELLETIER, Robin L; ZIVE, Michelle M et al.Journal of the American Dietetic Association. 2005, Vol 105, Num 11, pp 1789-1792, issn 0002-8223, 4 p.Article

Cryptosporidium Oocysts and Giardia Cysts on Salad Products Irrigated with Contaminated WaterAMOROS, Inmaculada; ALONSO, José L; CUESTA, Gonzalo et al.Journal of food protection. 2010, Vol 73, Num 6, pp 1138-1140, issn 0362-028X, 3 p.Article

Oxalate content of commercially packed salad greensJEHANNO, Eva; SAVAGE, G. P.International journal of food, agriculture and environment (Print). 2009, Vol 7, Num 3-4, pp 207-208, issn 1459-0255, 2 p., 1Article

LEMON EXTRACT AS NATURAL PRESERVATIVE IN FRUIT SALADCONTE, Amalia; SCROCCO, Carmela; SINIGAGLIA, Milena et al.Journal of food safety. 2009, Vol 29, Num 4, pp 601-616, issn 0149-6085, 16 p.Article

Savez-vous laver la salade ? = Do you know how to wash lettuce?ROLIN, Anne.Process (Cesson-Sévigné). 2002, Num 1179, pp 54-56, issn 0998-6650Article

Temporal pattern of microbial indicators of ready-to-eat rocket salads during shelf lifeDE GIUSTI, Maria; SOLIMINI, Angelo G; COTTARELLI, Alessia et al.Annali dell' Istituto superiore di sanità. 2014, Vol 50, Num 1, pp 90-95, issn 0021-2571, 6 p.Article