Modified butters and spreadsMANN, E. J.Dairy industries international. 1990, Vol 55, Num 2, pp 9-11, issn 0308-8197, 2 p.Article

Technology fights: the fat factorBEST, D.Prepared foods. 1991, Vol 160, Num 2, pp 48-49, issn 0747-2536, 2 p.Article

La technologie des produits allégés = Diet-product technologyFROMENTIN, G.Cahiers de nutrition et de diététique. 1991, Vol 26, Num 2, pp 121-124, issn 0007-9960, 4 p.Article

Fatless gainLINDLEY, M; LIN TECH; LISANSKY, S et al.Food processing (Bromley). 1990, Vol 59, Num 12, pp 13-14, issn 0264-9462, 2 p.Article

Produits de charcuterie réduits en graisse et calories. II = Low-fat and low-calories meat productsFleischerei. 1990, Vol 41, Num 6, pp III-IV, issn 0015-3613, 2 p.Article

Have you seen the lite?HEASMAN, M.Food (London. 1979). 1990, Vol 12, Num 5, pp 57-63, issn 0143-8441, 3 p.Article

Are reduced fat spreads water-in-oil emulsionsGLAESER, H.Dairy industries international. 1990, Vol 55, Num 9, pp 29-31, issn 0308-8197, 3 p.Article

Innovazioni technologiche nel settore alimentare = Technological innovations in the food industrySPADA DINAUTA, V.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 291, pp 260-265, issn 0019-901X, 6 p.Conference Paper

La conscience changée des consommateurs exige de nouvelles offres au niveau du secteur de la viande et des produits carnés: Les aliments pauvres en calories à la une. I = The new awareness of consumers requires new meat products: Focus on low calorie foodstuffsFleischerei. 1990, Vol 41, Num 6, issn 0015-3613, V [1 p.]Article

Le consommateurs et les produits allégésLAMBERT, J.-L.Industries alimentaires et agricoles. 1991, Vol 108, Num 3, pp 154-157, issn 0019-9311Article

Cholesterinfrei oder cholesterinreduziert mittels Egg-yolk-replacer = The manufacturing of reduced cholesterin or free of cholesterin cakesJODELBAUER, H. D.Zucker- und Süsswaren-Wirtschaft. 1993, Vol 46, Num 2, pp 76-77, issn 0373-0204Article

Spreading skills in food formulationFood ingredients & processing international. 1991, Num NOV, pp 12-13Article

Effects of promotional materials on vending sales of low-fat items in teachers' loungesFISKE, Amy; CULLEN, Karen Weber.Journal of the American Dietetic Association. 2004, Vol 104, Num 1, pp 90-93, issn 0002-8223, 4 p.Article

Le point sur les allégés : technologies, tendances et législationMOULIN-WRIGHT, V.Bios (Paris). 1991, Vol 22, Num 8-9, pp 49-51, issn 0366-2284Article

Creating healthier foodsPACYNIAK, B.Prepared foods. 1992, Vol 161, Num 4, pp 12-16, issn 0747-2536, 4 p.Article

Utilization of cholesterol-reduced milk fat in fluid milksSCHRODER, B. G; BAER, R. J.Food technology (Chicago). 1990, Vol 44, Num 11, pp 145-150, issn 0015-6639, 4 p.Article

Sensory aspects of consumer choices for meat and meat productsRESURRECCION, A. V. A.Meat science. 2004, Vol 66, Num 1, pp 11-20, issn 0309-1740, 10 p.Conference Paper

Les aliments pauvres en calories à la une. I = Low calories products IFleischerei. 1990, Vol 41, Num 6, issn 0015-3613, V [1 p.]Article

Assessment of the consumption frequency of products with different fat content among youthSZCZEPANIAK, Barbara; FLACZYK, Ewa; GORECKA, Danuta et al.Polish journal of food and nutrition sciences. 2003, Vol 12, Num 1, pp 65-68, issn 1230-0322, 4 p.Article

Ice cream. IIMANN, E. J.Dairy industries international. 1990, Vol 55, Num 7, pp 7-9, issn 0308-8197, 2 p.Article

The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessertMILANI, Elnaz; KOOCHEKI, Arash.International journal of dairy technology. 2011, Vol 64, Num 1, pp 121-129, issn 1364-727X, 9 p.Article

Glaces: show devant = Ice cream marketLEMOINE, R.Revue laitière française. 1991, Num 504, pp 14-21, issn 0035-3590, 8 p.Article

Effect of some stabilizers on textural and sensory characteristics of yogurt ice cream from sheep's milkMARTINOU-VOULASIKI, I. S; ZERFIRIDIS, G. K.Journal of food science. 1990, Vol 55, Num 3, pp 703-707, issn 0022-1147, 5 p.Article

Low-fat frankfurters with elevated levels of water on oleic acidPARK, J; RHEE, K. S; ZIPRIN, Y. A et al.Journal of food science. 1990, Vol 55, Num 3, pp 871-872, issn 0022-1147, 2 p., 874Article

Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added waterAHMED, P. O; MILLER, M. F; LYON, C. E et al.Journal of food science. 1990, Vol 55, Num 3, pp 625-628, issn 0022-1147, 4 p.Article