Choix d'un lait pour nourrissons = The choice of a milk for infantsBATTIN, J.Bordeaux médical. 1985, Vol 18, Num 2, pp 49-57, issn 0021-7867, 7 p.Article

Sunrise for soyaFood manufacture. 1991, Vol 66, Num 6, pp 22-24, issn 0015-6477Article

Chlorogensäuren in Kaffee-Ersatzstoffen = Les acides chlorogéniques dans les succédanés de café = Chlorogenic acids in coffee substitutesHAFFKE, H; ENGELHARDT, U. H.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 1, pp 45-46, issn 0044-3026Article

Oat bran, rice bran..NESTEL, P. J.Food Australia. 1990, Vol 42, Num 7, p. 342Article

Safety and regulatory issues related to the use of macronutrient substitutes in the food supplyMASTEN, L. W.Regulatory toxicology and pharmacology (Print). 1996, Vol 23, Num 1, pp S3-S5, issn 0273-2300, 2Conference Paper

Valorisation du surimi en charcuterieSTRACK, E; THEBAUDIN, J. Y; LESCOAT, Y et al.Viandes et produits carnés (Aubière). 1991, Vol 12, Num 3, pp 74-79, issn 0241-0389Article

Analytical quality assurance and good laboratory practice in dairy laboratories. International seminarBulletin - International Dairy Federation. 1993, Num 2, pp 1-429, issn 0259-8434, NSConference Proceedings

Consumption statistics for milk and milk products = Statistiques de consommation pour le lait et les produits laitiersBulletin - International Dairy Federation. 1992, Num 270, pp I-II, issn 0259-8434, 23 p.Serial Issue

Getting the community act togetherFood manufacture. 1990, Vol 65, Num 1, pp 32-33, issn 0015-6477, 2 p.Article

Anhydrous milk fatKEOGH, M. K; MORRISSEY, A.Irish journal of food science and technology. 1990, Vol 14, Num 2, pp 69-83, issn 0332-0375Article

Feeding acidified or sweet milk replacer to dairy calvesJASTER, E. H; MCCOY, G. C; TOMKINS, T et al.Journal of dairy science. 1990, Vol 73, Num 12, pp 3563-3566, issn 0022-0302Article

Nouveaux substituts protéiques en diététique infantile = New protein substitutes in infantil dietBATTIN, J.Bordeaux médical. 1985, Vol 18, Num 1, pp 15-18, issn 0021-7867Article

Structural and thermal characterization of galactomannans from genus Gleditsia seeds as potential food gum substitutesJIANG, Jian-Xin; JIAN, Hong-Lei; CRISTHIAN, Carrasco et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 4, pp 732-737, issn 0022-5142, 6 p.Article

Fibres technologiques : Applications plurielles : Fibres : Ingrédients consensuels = Technological fibers : plural applicationsArômes ingrédients additifs. 1998, Num 16, pp 49-53, issn 1260-9978Article

Brennwertreduktion durch Fettaustauschstoffe in Hefefeinteigen = Low-calorie fat ceplacers in yeast leavened doughsHERMENAU, U; SEIBEL, W; BRACK, G et al.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 52-57, issn 0367-4177Article

Product development : trends and ingredientsPETERS, D.Food Australia. 1994, Vol 46, Num 12, pp 547-548, issn 1032-5298Article

Helianthus tuberosus as an alternative forage crop for cool maritine regions : a preliminary study of the yield and nutritional quality of shoot tissues from perennial standsHAY, R. K. M; OFFER, N. W.Journal of the science of food and agriculture. 1992, Vol 60, Num 2, pp 213-221, issn 0022-5142Article

The influence of textured soya protein on the properties of «köfte»KAYA, M; GÖKALP, H. Y.Fleischwirtschaft (Frankfurt). 1991, Vol 71, Num 5, pp 551-552, issn 0015-363XArticle

L'arrière-goût du Blancart = An after-taste of the «Blancart»LEMERCIER, N; MANCHON, N. D; OSTYN, B et al.NPN médecine. 1986, Vol 6, Num 109-110, pp 291-292, issn 0248-9635Article

Confectionery fat analysis with high performance liquid chromatography = Analyse, par chromatographie liquide haute performance, des graisses de confiserieKIMMEY, R. L; PERKINS, E. G.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 7, pp 1209-1211, issn 0003-021XArticle

Nutritional evaluation of sorghum germ meal as a substitute for sorghum in broiler dietsELZUBEIR, E. A; JUBARAH, S. K.Animal feed science and technology. 1993, Vol 44, Num 1-2, pp 93-100, issn 0377-8401Article

Culture dairy products in human nutritionRENNER, E.Bulletin - International Dairy Federation. 1991, Num 255, pp 2-25, issn 0259-8434Article

Steamed bread : a popular food in ChinaHUANG, S. D; MISKELLY, D. M.Food Australia. 1991, Vol 43, Num 8, pp 346-351, 4 p.Article

A szintetikus táptalajok felhasználásának lehetöségei a hütöiparbanSZITA, G; TOTH, A; TELEKI, J et al.HűtŰipar. 1991, Vol 37, Num 1, pp 12-14, issn 0018-8085Article

Tofutti and other soy ice creams. The non-dairy frozen dessert industry and market = Le tofutti et autres crèmes glacées au soja. Le marché et l'industrie des desserts glacés non lactésSHURTLEFF, W; AOYAGI, A.1985, 501 p., isbn 0-933332-19-XBook