Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat contentGARCIA-LINARES, M. C; GONZALEZ-FANDOS, E; GARCIA-FERNANDEZ, M. C et al.Journal of food quality. 2004, Vol 27, Num 5, pp 371-387, issn 0146-9428, 17 p.Article

Etiquetage des fromages : La matière grasse s'affiche sur le poids total = Labelling the fat ratio in cheesesRevue laitière française. 2003, Vol 632, pp 4-5, issn 0035-3590, 2 p.Article

Fettbestimmung nach der Zentrifugenmethode = Fat determination with the centrifuge methodKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 7, pp 314-315, issn 0373-0204Article

Separation of microalgae with different lipid contents by dielectrophoresisDENG, Yu-Luen; CHANG, Jo-Shu; JUANG, Yi-Je et al.Bioresource technology. 2013, Vol 135, pp 137-141, issn 0960-8524, 5 p.Article

FATTY ACID PROFILES AND FAT CONTENTS OF COMMERCIALLY IMPORTANT FISH FROM VISTULA LAGOONPOLAK-JUSZCZAK, Lucyna; KOMAR-SZYMCZAK, Katarzyna.Polish journal of food and nutrition sciences. 2009, Vol 59, Num 3, pp 225-229, issn 1230-0322, 5 p.Article

La determinazione del contenuto di olio delle olive e delle sanse mediante l'apparecchiatura Soxtec = Measurement of oil content in olives and in olive husks using the Soxtec systemDI GIOVACCHINO, L; SEGHETTI, L.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 5, pp 251-256, issn 0035-6808Article

Fat and moisture content determination with unilateral NMRPETROV, Oleg V; HAY, Jill; MASTIKHIN, Igor V et al.Food research international. 2008, Vol 41, Num 7, pp 758-764, issn 0963-9969, 7 p.Article

Simultaneous determination of fat and water content in caramel using time domain NMRRUDI, T; GUTHAUSEN, G; BURK, W et al.Food chemistry. 2008, Vol 106, Num 4, pp 1375-1378, issn 0308-8146, 4 p.Conference Paper

The effects of enzymes on fat content and texture of French friesLISINSKA, G; TAJNER-CZOPEK, A; KALUM, L et al.Food chemistry. 2007, Vol 102, Num 4, pp 1055-1060, issn 0308-8146, 6 p.Article

Sensory perception and lubrication properties of milk: Influence of fat contentCHOJNICKA-PASZUN, A; DE JONGH, H. H. J; DE KRUIF, C. G et al.International dairy journal. 2012, Vol 26, Num 1, pp 15-22, issn 0958-6946, 8 p.Conference Paper

Matières grasses : vers une nouvelle classification? = Fats: a new classification?BERTHIER, A.-M.Revue laitière française. 1992, Num 517, pp 34-35, issn 0035-3590Article

Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing systemVENTANAS, Sonia; RUIZ, Jorge; GARCIA, Carmen et al.Meat science. 2007, Vol 77, Num 3, pp 324-330, issn 0309-1740, 7 p.Article

A question of (bad) tasteHOWARD, Diane.Dairy industries international. 2001, Vol 66, Num 11, pp 24-25, issn 0308-8197Article

Dynamic QTL Analysis on Rice Fat Content and Fat Index Using Recombinant Inbred LinesWANG, H. L; ZHANG, W. W; LIU, L. L et al.Cereal chemistry. 2008, Vol 85, Num 6, pp 769-775, issn 0009-0352, 7 p.Article

Microwave heating of cooked pork patties as a function of fat contentPICOUET, P. A; FERNANDEZ, A; SERRA, X et al.Journal of food science. 2007, Vol 72, Num 2, issn 0022-1147, E57-E63Article

Fett bestimmung nach der Refraktometer-Methode = Fat content using the refractometer methodKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 11, pp 522-523, issn 0373-0204Article

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentFONT-I-FURNOLS, Maria; TOUS, Nuria; ESTEVE-GARCIA, Enric et al.Meat science. 2012, Vol 91, Num 4, pp 448-453, issn 0309-1740, 6 p.Article

Milk total solids and fat content soft sensing via electrical resistance tomography and temperature measurementSHARIFI, Mohadeseh; YOUNG, Brent.Food and bioproducts processing. 2012, Vol 90, Num 4, pp 659-666, issn 0960-3085, 8 p.Article

Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat contentHJERPSTED, Julie; LEEDO, Eva; THOLSTRUP, Tine et al.The American journal of clinical nutrition. 2011, Vol 94, Num 6, pp 1479-1484, issn 0002-9165, 6 p.Article

Verringerung des Fettgehaltes in Brühwurstkonserven = Reduction of fat content in canned cooked sausageREIMOLD, Frederike; THIEMIG, Frank.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 1, pp 83-88, issn 0015-363X, 6 p.Article

Different thermic effects of leptin in adolescent females with varying body fat contentHAAS, Verena K; GASKIN, Kevin J; KOHN, Michael R et al.Clinical nutrition (Edinburgh). 2010, Vol 29, Num 5, pp 639-645, issn 0261-5614, 7 p.Article

FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENTDIAZ FLAUZINO, Rodrigo; WILHELMS GUT, Jorge Andrey; TADINI, Carmen Cecelia et al.Journal of food process engineering. 2010, Vol 33, Num 5, pp 820-836, issn 0145-8876, 17 p.Article

PRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENTAZMIL HAIZAM AHMAD TARMIZI; WAI LIN SIEW; KUNTOM, Ainie et al.Journal of food quality. 2008, Vol 31, Num 6, pp 673-685, issn 0146-9428, 13 p.Article

Measurement of fat content of food with single-sided NMRGUTHAUSEN, Andreas; GUTHAUSEN, Gisela; KAMLOWSKI, Andreas et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 8, pp 727-731, issn 0003-021X, 5 p.Article

Shear and longitudinal ultrasonic measurements of solid fat DispersionsSAGGIN, Raffaella; COUPLAND, John N.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 1, pp 27-32, issn 0003-021X, 6 p.Article