BIOCHIMIE ET TECHNOLOGIE DES FRUITS ET LEGUMES EN U.R.S.S.MARKH AT; FEL'DMAN AL.1972; IZVEST. VYSSH. UCHEBN. ZAVED. PISHCH. TEKHNOL.; S.S.S.R.; DA. 1972; NO 6; PP. 67-72Serial Issue

QUALITY CONSERVES: WHEN ONLY THE BEST WILL DOLONGDEN P.1979; FOOD FLAVOUR. INGREDIENTS PROCESS.; GBR; DA. 1979; VOL. 1; NO 3; PP. 147Article

DESCASCAMENTO MECANICO DO MAMAO E PROCESSAMENTO DO PURE ASSEPTICO. = EPLUCHAGE MECANIQUE DES PAPAYES ET PROCEDE DE FABRICATION ASEPTIQUE DE PUREEDE MARTIN ZJ; DE OLIVEIRA N; KATO K et al.1977; COLET. INST. TECNOL. ALIMENT.; BRAS.; DA. 1977; VOL. 8; NO 2; PP. 409-436; ABS. ANGL.; BIBL. 2 P.Article

QUALITY EVALUATION OF CANNED FRUIT COCKTAIL EXPERIMENTALY PROCESSED BY STERIFLAMME = EVALUATION DE LA QUALITE DE MACEDOINES DE FRUITS EN BOITE PREPARES EXPERIMENTALEMENT AU STERIFLAMMELEONARD S; MARSH GL; MERSON RL et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 257-258; BIBL. 5 REF.Article

LA QUALITE DES FRUITS, MATIERES PREMIERES DES INDUSTRIES AGRICOLES ET ALIMENTAIRESSOUTY M.1975; BULL. SOC. SCI. HYG. ALIMENT.; FR.; DA. 1975; VOL. 63; NO 3; PP. 173-182Article

LEAD AND CADMIUM CONTENT OF SOME CANNED FRUIT AND VEGETABLES = TENEUR EN PB ET CD DE QUELQUES FRUITS ET LEGUMES EN BOITETHOMAS B; ROUGHAN JA; WATTERS ED et al.1973; J. SCI. FOOD AGRIC.; G.B.; DA. 1973; VOL. 24; NO 4; PP. 447-449; BIBL. 7 REF.Serial Issue

UBER QUALITAETSVERAENDERUNGEN VON OBST UND GEMUESE IN DOSEN UND GLAESERN = MODIFICATIONS DE LA QUALITE DES FRUITS ET LEGUMES EN BOITES OU EN BOCAUXHERMANN K.1973; ERNAEHR.-UMSCHAU; DTSCH.; DA. 1973; VOL. 20; NO 3; PP. 70-75; BIBL. 34 REF.Serial Issue

THE PREVENTION OF "SWEAT DAMAGE" TO CANNED FOOD PRODUCTS SHIPPED IN CONTAINERSSHARP AK.1978; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1978; VOL. 30; NO 3; PP. 89-93; BIBL. 2 REF.Article

VITAMIN-C-GEHALT VON IM HANDEL BEFINDLICHEN OBST- UND GEMUESEERZEUGNISSEN. = TENEUR EN VITAMINE C DES FRUITS ET LEGUMES EN CONSERVE COMMERCIALISESDAHNE H; FRANKE S; PIETSCH HP et al.1977; ERNAEHRUNGSFORSCHUNG; DTSCH.; DA. 1977; VOL. 22; NO 3; PP. 86-88; BIBL. 2 REF.Article

LEAD CONTENT OF CANNED FRUIT = TENEUR EN PLOMB DE FRUITS EN BOITETHOMAS B; EDMUNDS JW; CURRY SJ et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 1; PP. 1-4; BIBL. 9 REF.Article

FLAME STERILIZATION OF SOME TOMATO PRODUCTS AND FRUITS IN 603 X 700 CANS.LEONARD S; MARSH GL; YORK GK et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 828-832; BIBL. 11 REF.Article

A RAPID METHOD FOR DETECTING ERYTHROSINE IN CANNED RED FRUITS = METHODE RAPIDE DE MISE EN EVIDENCE DE L'ERYTHROSINE DANS LES FRUITS ROUGES APPERTISESADAMS JB; BUTLER R.1976; ANALYST; G.B.; DA. 1976; VOL. 101; NO 1199; PP. 140-141; BIBL. 4REF.Article

PROBLEM OF TEXTURE DETERIORATION DURING CANNING AND STORAGE OF CANNED FRUITS AND VEGETABLES = LE PROBLEME DE L'ALTERATION DE LA TEXTURE AU COURS DE L'APPERTISATION ET DE L'ENTREPOSAGE DES FRUITS ET DES LEGUMES EN CONSERVEMAQBOOL AHMAD; HUSSAIN AM.1972; PAKIST. J. SCI.; PAKIST.; DA. 1972; VOL. 24; NO 1-2; PP. 33-40; BIBL. 2 P. 1/2Serial Issue

TRANSFERENCIA DE CALOR DURANTE O RESFRIAMENTO DE POLPAS DE FRUTAS EM LATAS DE 20 KG. = TRANSFERTS DE CHALEUR AU COURS DU REFROIDISSEMENT DE PULPES DE FRUIT EN BOITES DE 20 KGQUAST DG; OKADA M; FERNANDEZ GUTIERREZ JA et al.1977; BOL. INST. TECNOL. ALIM.; BRAS.; DA. 1977; NO 49; PP. 151-177; ABS. ANGL.; BIBL. 6 REF.Article

DETERMINATION OF THERMAL PROCESS FOR CANNED MANDARIN ORANGE SEGMENTS.NIRANKAR NATH; RANGANNA S.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 3; PP. 113-119; BIBL. 25 REF.Article

CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGESABERS JE; WROLSTAD RE.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 75-81; (5 P.); BIBL. 26 REF.Article

SYNTHETIC FLAVOUR ENHANCERS FOR ARTOCARPUS INTEGRIFOLIA L = EXHAUSTEURS DE FLAVEUR SYNTHETIQUES POUR A.I.NATARAJAN PN; KARUNANITHY R.1974; FLAVOUR INDUSTRY; G.B.; DA. 1974; VOL. 5; NO 11-12; PP. 282-283; BIBL. 2 REF.Article

AN IMPROVED METHOD FOR THE DETERMINATION OF NITRATE AND NITRITE IN FRESH AND CANNED FRUIT AND VEGETABLE PRODUCTS = METHODE AMELIOREE DE DOSAGE DES NITRATES ET NITRITES DANS DES LEGUMES ET FRUITS FRAIS OU APPERTISESEIPESON WE; MAHADEVIAH M; GOWRAMMA RV et al.1974; J. FOOD. SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 5; PP. 209-212; BIBL. 20 REF.Article

EXPERIMENTATION SUR LA TRANSFORMATION DES MARRONSBERGOUGNOUX F.1979; ; FRA; DA. 1979; DGRST-76 7 0052; (27) F.: ILL.; 30 CM; ACTION CONCERTEE: TECHNOL. AGRIC. ALIMENT.Report

EFFECT OF PH, SODIUM CHLORIDE AND SUCROSE ON HEAT-INACTIVATION AND REACTIVATION OF PEROXIDASES IN CERTAIN FOODS.GIBRIEL AY; EL SAHRIGI AF; KANDIL SH et al.1978; J. SCI. FOOD AGRIC.; G.B.; DA. 1978; VOL. 29; NO 3; PP. 261-266; BIBL. 25 REF.Article

CINETIQUE DE LA DEGRADATION THERMIQUE DE L'ACIDE ASCORBIQUE LORS DE LA STERILISATION DES CONSERVES DE FRUITS ET DE LEGUMESFLAUMENBAUM BL; TANCHEV S; LAKHTIONOVA SI et al.1977; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1977; NO 6; PP. 62-65; BIBL. 1 REF.Article

EARLY ASSESSMENT OF PROCESSING STRAWBERRIES FOR COLOUR.WILLIAMS H.1977; EUPHYTICA; PAYS-BAS; DA. 1977; VOL. 26; NO 3; PP. 841-845; BIBL. 4 REF.Article

FATORES DE QUALIDADE NA SALADA DE FRUTAS TROPICAIS = FACTEURS DE LA QUALITE DES MACEDOINES DE FRUITS TROPICAUXDE MARTIN ZJ; KATO K; GALEB SALOMON EA et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 51; PP. 73-92; ABS. ENG; BIBL. 13 REF.Article

COBALT, CHROMIUM AND NICKEL CONTENT OF SOME VEGETABLE FOODSTUFFS = TENEUR EN COBALT, CHROME ET NICKEL DE QUELQUES PRODUITS ALIMENTAIRES D'ORIGINE VEGETALETHOMAS B; ROUGHAN JA; WATTERS ED et al.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 7; PP. 771-776; BIBL. 21 REF.Article

FRACTIONATION AND CHARACTERIZATION OF GUAVA PECTIC SUBSTANCESEL TINAY AH; SAEED AR; BEDRI MF et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 4; PP. 343-349; BIBL. 15 REF.Article