au.\*:("DE MAN JM")
Results 1 to 18 of 18
Selection :
TEXTURE OF FOOD = TEXTURE DES PRODUITS ALIMENTAIRESDE MAN JM.1975; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1975; VOL. 8; NO 3; PP. 101-107; BIBL. 17 REF.Article
CRYSTALLIZATION BEHAVIOUR OF HYDROGENATED RAPESEED OILDE MAN JM.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1978; VOL. 11; NO 4; PP. 194-203; ABS. FRE; BIBL. 7 REF.Article
POSSIBILITIES OF PREVENTION OF LIGHT-INDUCED QUALITY LOSS OF MILKDE MAN JM.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1978; VOL. 11; NO 3; PP. 152-154; BIBL. 9 REF.Article
EFFECT OF FLUORESCENT LIGHT EXPOSURE ON THE SENSORY QUALITY OF MILKDE MAN JM.1980; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1980; VOL. 35; NO 12; PP. 725-726; ABS. GER; BIBL. 5 REF.Article
HYDROGENATION OF LOW ERUCIC ACID RAPESEED OIL = HYDROGENATION D'HUILE DE COLZA PAUVRE EN ACIDE ERUCIQUEPURI PS; DE MAN JM.1983; FETTE, SEIFEN, ANSTRICHMITTEL; ISSN 0015-038X; DEU; DA. 1983; VOL. 85; NO 3; PP. 99-105; ABS. GER; BIBL. 24 REF.; 14 FIG./2 TABL.Article
COMPOSITION AND PROPERTIES OF BEAN CURD MADE FROM ONTARIO SOYBEANS. = COMPOSITION ET PROPRIETES DU CAILLE DE SOJA PREPARE A PARTIR DE SOJA CULTIVE EN ONTARIO.KAMEL BS; DE MAN JM.1982; CAN. INST. FOOD SCI. TECHNOL. J., CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 273-276; ABS. FRE; BIBL. 7 REF.; 1 FIG./6 TABL.Article
HYDROGENATION OF LOW ERUCIC ACID RAPESEED OILPURI PS; DE MAN JM.1983; FETTE, SEIFEN, ANSTRICHMITTEL; ISSN 0015-038X; DEU; DA. 1983; VOL. 85; NO 3; PP. 99-105; ABS. GER; BIBL. 24 REF.Article
EFFECT OF HYDROGENATION ON SOME PHYSICAL PROPERTIES OF CANOLA OIL. = EFFET DE L'HYDROGENATION SUR CERTAINES PROPRIETES PHYSIQUES DE L'HUILE DE CANOLA.BANSAL J; DE MAN JM.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 2004-2014; 5 P.; BIBL. 10 REF.; 9 FIG./2 TABL.Article
STRUCTURAL AND MECHANICAL PROPERTIES OF TEXTURED PROTEINSSTANLEY DW; DE MAN JM.1978; J. TEXTURE STUD.; NLD; DA. 1978; VOL. 9; NO 1-2; PP. 59-76; BIBL. 1 P.Article
DETERMINATION OF MASS TRANSFER COEFFICIENTS IN LIQUID PHASE HETEROGENEOUS HYDROGENATIONS.PURI PS; DE MAN JM.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 1; PP. 53-55; ABS. FR.; BIBL. 4 REF.Article
MEASUREMENT OF CORN KERNEL HARDNESSTRAN TL; DE MAN JM; RASPER VF et al.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 1; PP. 42-48; ABS. FRE; BIBL. 10 REF.Article
FORMATION OF TRANS-ISOMERS DURING HYDROGENATION OF CANOLA OIL (TOWER)DE MAN JM; EL SHATTORY Y.1981; CHEM., MIKROBIOL., TECHNOL. LEBENSM.; ISSN 0366-7154; DEU; DA. 1981; VOL. 7; NO 2; PP. 33-36; ABS. GER; BIBL. 6 REF.Article
EFFECT OF WAVELENGTH ON LIGHT INDUCED QUALITY DETERIORATION OF EDIBLE OILS AND FATS.SATTAR A; DE MAN JM; ALEXANDER JC et al.1976; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1976; VOL. 9; NO 3; PP. 108-113; ABS. FR.; BIBL. 23 REF.Article
UTILIZATION OF HIGH-LYSINE CORN FOR THE MANUFACTURE OF OGI USING A NEW, IMPROVED PROCESSING SYSTEM = UTILISATION DE MAIS A TENEUR ELEVEE EN LYSINE POUR LA FABRICATION D'"OGI" PAR UN NOUVEAU SYSTEME AMELIORE DE TRAITEMENTBANIGO EOI; DE MAN JM; DUITSCHAEVER CL et al.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 5; PP. 559-572; BIBL. 23 REF.Article
WAVELENGTH EFFECT ON LIGHT-INDUCED DECOMPOSITION OF VITAMIN A AND BETA -CAROTENE IN SOLUTIONS AND MILK FAT.SATTAR A; DE MAN JM; ALEXANDER JC et al.1977; CANAD. INST. FOOD SCI. TECHNOL., J.; CANADA; DA. 1977; VOL. 10; NO 1; PP. 56-60; ABS. FR.; BIBL. 14 REF.Article
LIGHT-INDUCED OXIDATION OF EDIBLE OILS AND FATS.SATTAR A; DE MAN JM; ALEXANDER JC et al.1976; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 3; PP. 149-152; BIBL. 20 REF.Article
PLASMA CLEARANCE AND PLASMA HALF-DISAPPEARANCE TIME OF EXOGENOUS THYROTROPIN-RELEASING HORMONE AND PYROGLUTAMYL-N3IM-METHYL-HISTIDYL PROLINEAMIDEMORLEY JE; GARVIN TJ; PEKARY AE et al.1979; J. CLIN. ENDOCRINOL. METABOL.; USA; DA. 1979; VOL. 48; NO 3; PP. 377-380; BIBL. 21 REF.Article
