UTILIZATION OF DATE CARBOHYDRATE AS SUBSTRATE IN MICROBIAL FERMENTATIONKAMEL BS.1979; PROCESS BIOCHEM.; GBR; DA. 1979; VOL. 14; NO 6; PP. 12-14; (2 P.); BIBL. 8 REF.Article

CHEMICAL COMPOSITION OF ARABIAN GRULF SEAWEEDSKAMEL BS.1981; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1981; VOL. 14; NO 3; PP. 160-162; BIBL. 13 REF.Article

CHARACTERISTICS, COMPOSITION AND OXIDATIVE STABILITY OF SHEEP TAIL TALLOW. = CARACTERISTIQUES, COMPOSITION ET STABILITE A L'OXYDATION DU SUIF DE QUEUE DE MOUTON.KAMEL BS.1983; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1983; VOL. 16; NO 1; PP. 76-78; ABS. FRE; BIBL. 9 REF.; 3 TABL.Article

EVALUATION OF GELATIN GEL TEXTURE BY PENETRATION TESTS = EVALUATION DE LA TEXTURE DES GELS DE GELATINE PAR DES TESTS DE PENETRATIONKAMEL BS; DEMAN JM.1975; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1975; VOL. 8; NO 3; PP. 123-127; BIBL. 12 REF.Article

MEASUREMENT OF FAT CONSISTENCY BY THE PENETRATION METHOD = MESURE DE LA TEXTURE DES MATIERES GRASSES PAR PENETROMETRIEKAMEL BS; DEMAN JM.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 2; PP. 117-121; ABS. FR.; BIBL. 8 REF.Article

A SIMPLE TEXTURE TEST SYSTEM. = UN SYSTEME SIMPLE D'EVALUATION DE LA TEXTURE.DEMAN JM; KAMEL BS.1982; JOURNAL OF TEXTURE STUDIES.; ISSN 0022-4901; NLD; DA. 1982; VOL. 13; NO 2; PP. 241-247; BIBL. 6 REF.; 2 FIG./7 TABL.Article

SOME FACTORS AFFECTING GELATIN GEL TEXTURE EVALUATION BY PENETRATION TESTING.KAMEL BS; DEMAN JM.1977; J. TEXTURE STUD.; NETHERL.; DA. 1977; VOL. 8; NO 3; PP. 327-337; BIBL. 21 REF.Article

NUTRITIONAL AND OIL CHARACTERISTICS OF THE SEEDS OF ANGLED LUFFA LUFFA ACUTANGULAKAMEL BS; BLACKMAN B.1982; FOOD CHEMISTRY; ISSN 0308-8146; GBR; DA. 1982; VOL. 9; NO 4; PP. 277-282; BIBL. 12 REF.Article

DETERMINATION OF VITAMIN A AND BETA -CAROTENE IN PIZZA BY HIGH SPEED LIQUID CHROMATOGRAPHYKAMEL BS; BUENO M.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 3; PP. 134-137; BIBL. 13 REF.Article

UTILIZATION OF SEA WATER IN VEGETABLE FERMENTATIONSSAUD AL HOTTI; KAMEL BS.1981; ENZYME MICROB. TECHNOL.; ISSN 0141-0229; GBR; DA. 1981; VOL. 3; NO 4; PP. 353-356; BIBL. 9 REF.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

NUTRITIONAL, FATTY ACID AND OIL CHARACTERISTICS OF DIFFERENT AGRICULTURAL SEEDSKAMEL BS; DEMAN JM; BLACKMAN B et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 2; PP. 263-269; BIBL. 13 REF.Article

A DYNAMOMETER INSTRUMENT FOR MEASUREMENT OF TEXTURAL CHARACTERISTICS OF FOODS = DYNAMOMETRE POUR LA MESURE DES CARACTERISTIQUES DE TEXTURE DES PRODUITS ALIMENTAIRESVOISEY PW; KAMEL BS; EVANS G et al.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 4; PP. 250-253; ABS. FR.; BIBL. 13 REF.Article