Hinter den Kulissen. Bemerkungen: Bezeichnungsschutz für traditionelle Fleischerzeugnisse = Behind the scenes: observations.Traditional meat productsWERSHOVEN, T.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 750-752, issn 0015-363XArticle

Dietary adequacy of Inuit in the Canadian ArcticHOPPING, B. N; MEAD, E; ERBER, E et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 27-34, issn 0952-3871, 8 p., SUP1Article

Ethnic fermented foods and trends in AsiaSULTANA, K; SU, P.Food Australia. 1998, Vol 50, Num 10, pp 485-486, issn 1032-5298Article

Nutritional composition of tamales and corn and wheat tortillasWEBER, C. W; KOHLHEPP, E. A; IDOURAINE, A et al.Journal of food composition and analysis (Print). 1993, Vol 6, Num 4, pp 324-335, issn 0889-1575Article

Spezielle türkische Feine Backwaren = Special bakery products produced in TurkeyÜNAL, S.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 4, pp 241-242, issn 0367-4177Article

Composición de quesos artesanos y semiartesanos del Principado de Asturias. VI: Quesos del Valle der Narcea, La Peña, Borxal, Vare y Arangos = Composition of traditional and semi-traditional cheeses from Asturies .VI. Cheeses of Valle del Narcea, La Pena, Borxal , Vare and ArangasMORO GARCIA, R; ALVAREZ BARTOLOME, M. L; CUESTA, M. J et al.Alimentaria. 1994, Num 254, pp 49-51, issn 0300-5755Article

Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation processNWOSU, C. D; OJIMELUKWE, P. C.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 3, pp 267-272, issn 0921-9668Article

Alles Worscht?: Über Traditionswürste aus Frankfurt und München = Traditional sausages of Frankfurt and MunichKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 6, pp 221-225, issn 0012-0413, 5 p.Article

Assessment of dietary adequacy in a remote Inuvialuit populationERBER, E; HOPPING, B. N; BECK, L et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 35-42, issn 0952-3871, 8 p., SUP1Article

Dietary change and traditional food systems of indigenous peoplesKUHNLEIN, H. V; RECEVEUR, O.Annual review of nutrition. 1996, Vol 16, pp 417-442, issn 0199-9885Article

Rheological characterization of some traditional Turkish soupsIBANOGLU, S; IBANOGLU, E.Journal of food engineering. 1998, Vol 35, Num 2, pp 251-256, issn 0260-8774Article

Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article

Hinter den Kulissen. Stellungnahme zu den Bemerkungen = Behind the scenes: critical point of viewWINTER, R.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 752-753, issn 0015-363XArticle

Südländische Spezialitäten Feiner Backwaren = Confectionery specialities of countries in southern europeHUBER, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 58-61, issn 0367-4177Article

Dietary habits and health status of African-Caribbean adultsEARLAND, J; CAMPBELL, J; SRIVASTAVA, A et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, Num 3, pp 264-271, issn 0952-3871, 8 p.Article

Qualitative Perspectives on the Use of Traditional and Nontraditional Food Venues among Middle- and Low-Income Women in Eastern North CarolinaJILCOTT, Stephanie B; HURWITZ, Jennie; MOORE, Justin B et al.Ecology of food and nutrition. 2010, Vol 49, Num 5, pp 373-389, issn 0367-0244, 17 p.Article

Lactobacillus senmaizukei sp. nov., isolated from Japanese pickleHIRAGA, Kazumi; UENO, Yoshie; SUKONTASING, Sirapan et al.International journal of systematic and evolutionary microbiology (Print). 2008, Vol 58, pp 1625-1629, issn 1466-5026, 5 p., 7Article

Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste productsONDA, T; YANAGIDA, F; UCHIMURA, T et al.Journal of applied microbiology (Print). 2002, Vol 92, Num 4, pp 695-705, issn 1364-5072, 11 p.Article

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat productsGANDEMER, Gilles.Meat science. 2002, Vol 62, Num 3, pp 309-321, issn 0309-1740, 13 p.Conference Paper

La consommation du vin de palme dans la société traditionnelle en Côte d'Ivoire = Palm wine consumption in traditional Ivory Coast societyBROU KONAN, Denis.Alcoologie et addictologie. 2001, Vol 23, Num 1, pp 27-32, issn 1620-4522Article

Optimization of process conditions for owoh, a fermented cotton seed condimentSANNI, A. I; ONILUDE, A. A; OGUNTOYINBO, F. A et al.Advances in food sciences. 1998, Vol 20, Num 5-6, pp 163-167, issn 1431-7737Article

Aspects of microbiological and chemical quality of Turmus, lupin seeds debittered by soaking in waterYAMANI, M. I; ABU TAYEH, S. J; SALHAB, A. S et al.Journal of food protection. 1998, Vol 61, Num 11, pp 1480-1483, issn 0362-028XConference Paper

Sauerteig zur Herstellung traditioneller italienischer Feingebäcke = Production of traditional Italian flour confectionery with doughsRUDIN, P. M; CAMBROSIO, N.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 4, pp 223-224, issn 0367-4177Article

Function of lactic acid bacteria during fermentation of Japanese pickles ShibazukeSHINAGAWA, H; NISHIYAMA, R; OKADA, S et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1996, Vol 43, Num 5, pp 582-585, issn 0029-0394Article

Bafut: a study of the manufacture and characteristics of Bafut, a local cheese produced at a convent in CameroonKAMENI, A; MBANYA, J. N; ROBINSON, R. K et al.Dairy industries international. 1994, Vol 59, Num 6, pp 27-29, issn 0308-8197, 2 p.Article