ACCEPTABILITY OF RAPESEED PROTEINS IN DIETS OF RAINBOW TROUT (SALMO GAIRDNERI).YURKOWSKI M; BAILEY JK; EVANS RE et al.1978; J. FISH. RES. BOARD CANADA; CAN; DA. 1978; VOL. 35; NO 7; PP. 951-962; ABS. FR.; BIBL. 2 P.Article

STORAGE STABILITY OF VEGETABLES FERMENTED WITH PH CONTROL = STABILITE AU STOCKAGE DES LEGUMES FERMENTES, A PH CONTROLEFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 975-981; BIBL. 26 REF.; 4 FIG./4 TABL.Article

ACCEPTABILITY OF REDUCED SODIUM IN BREADS, COTTAGE CHEESE, AND PICKLES = ACCEPTABILITE DES PAINS, DU COTTAGE CHEESE ET DES PICKLES A TENEUR REDUITE EN SODIUMWYATT CJ.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1300-1302; BIBL. 13 REF.; 5 TABL.Article

PREVENTION OF SOFT CENTER DEVELOPMENT IN LARGE WHOLE CUCUMBER PICKLES BY CALCIUMHUDSON JM; BUESCHER RW.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1450-1451; BIBL. 8 REF.Article

DETECCION DE LA PRESENCIA DE VINAGRE DE VINO EN ESCABECHES Y ENCURTIDOS. II: ENCURTIDOS = DETECTION DE LA PRESENCE DE VINAIGRE DE VIN DANS LES POISSONS MARINES ET LES PICKLES. II. PICKLESGIL DE LA PENA ML; POLO C; SANCHEZ JJ et al.1982; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1982; VOL. 22; NO 1; PP. 120-132; ABS. ENG; BIBL. 9 REF.Article

ROLE OF THE OSMOTICUM IN BLOATER FORMATION OF PICKLING CUCUMBERS = ROLE DE L'"OSMOTICUM" DANS LA FORMATION DE BOURSOUFLURES SUR LES CORNICHONS EN PICKLESCOREY KA; PHARR DM; FLEMING HP et al.1983; JOURNAL OF FOODSCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 197-201; BIBL. 16 REF.; 6 FIG./3 TABL.Article

ACIDITY OF HALF-SOUR DILL PICKLESSAPERS GM; CARRE J; PANASIUK O et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1520-1529; (3 P.); BIBL. 23 REF.Article

RELATIONSHIPS AMONG CELL WALL CONSTITUENTS, CALCIUM AND TEXTURE DURING CUCUMBER FERMENTATION AND STORAGE. = CORRELATIONS ENTRE LA COMPOSITION DE LA PAROI CELLULAIRE, LA TENEUR EN CALCIUM ET LA TEXTURE DES CORNICHONS, AU COURS DE LEUR FERMENTATION ET DE LEUR STOCKAGEHSIAO CHIEN LIN TANG MCFEETERS RF.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 66-70; BIBL. 31 REF.; 5 FIG./1 TABL.Article

A RESEARCH NOTE. PREFERENCE FOR COMMERCIALLY PROCESSED DILL PICKLES IN RELATION TO SODIUM CHLORIDE, ACID, AND TEXTURE = NOTE DE RECHERCHE. EFFET DE LA TENEUR EN CHLORURE DE SODIUM, DE L'ACIDITE ET DE LA TEXTURE SUR L'ACCEPTABILITE DES PICKLES AROMATISES AU FENOUILJAMES C; BUESCHER R.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 641-643; 2 P.; BIBL. 9 REF.; 1 TABL.Article

A RESEARCH NOTE. TEST FOR SUSCEPTIBILITY OF FERMENTED VEGETABLES TO SECONDARY FERMENTATION = NOTE DE RECHERCHE. TEST DE SENSIBILITE DES LEGUMES FERMENTES VIS-A-VIS D'UNE FERMENTATION SECONDAIREFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 982-983; BIBL. 3 REF.; 2 TABL.Article

EFFECTS OF VARIOUS TREATMENTS ON THE QUALITY OF SALT-STOCK PICKLES FROM COMMERCIAL FERMENTATIONS PURGED WITH AIR. = EFFETS DE DIFFERENTS TRAITEMENTS SUR LA QUALITE DES PICKLES SALES OBTENUS PAR FERMENTATION INDUSTRIELLE AVEC PURGE DE L'AIR.COSTILOW RN; UEBERSAX M.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1866-1874; 4 P.; BIBL. 13 REF.; 6 TABL.Article

PICKLING OF SOME EGYPTIAN VEGETABLES WITH RELATION TO THEIR NUTRITIVE VALUE. I: CUCUMBERSTAHA SM; MURCOS SR; MASHHOOR WA et al.1976; EGYPT. J. MICROBIOL.; EGY; DA. 1976 PUBL. 1977; VOL. 11; NO 1-2; PP. 65-74; ABS. ARA; BIBL. 19 REF.Article

PRESSURE CHANGES IN OXYGEN-EXCHANGED, BRINED CUCUMBERS = MODIFICATIONS DE PRESSION DANS LES CORNICHONS EN SAUMURE SOUMIS PREALABLEMENT A DES ECHANGES GAZEUX AVEC DESOXYGENATIONCOREY KA; PHARR DM; FLEMING HP et al.1983; JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE; ISSN 0003-1062; USA; DA. 1983; VOL. 108; NO 1; PP. 61-65; BIBL. 10 REF.; 5 FIG./2 TABL.Article

ROLE OF GAS DIFFUSION IN BLOATER FORMATION OF BRINED CUCUMBERS = LE ROLE DE LA DIFFUSION GAZEUSE DANS LA FORMATION DE BOURSOUFLURES DES CORNICHONS EN PICKLESCOREY KA; PHARR DM; FLEMING HP et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 389-399; BIBL. 20 REF.; 5 FIG./3 TABL.Article

INFLUENCE OF GROWING ENVIRONMENT AND STORAGE DURATION ON QUALITY OF FRESH-PACK CUCUMBER PICKLESDAVIS DW; MOHAMED ACHAHBOUN; BREENE WM et al.1981; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1981; VOL. 12; NO 4; PP. 507-520; BIBL. 16 REF.Article

COMPOSIZIONE MICROBIOLOGICA E CHIMICA DELLA BROVADA FRIULANA = MICROBIOLOGIE ET COMPOSITION CHIMIQUE DU "BROVADA" DE FRIOULEGALLI A; VOLONTERIO G.1981; ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA; ISSN 0003-4649; ITA; DA. 1981; VOL. 31; PP. 67-75; ABS. ENG; BIBL. 11 REF.; 2 FIG./4 TABL.Article

Removal of electrolytes from institutionally packaged foods = Elimination des électrolytes des produits alimentaires, emballés dans les établissements d'alimentation collectiveWEAVER, C. M; TROYER, C. Y; PINTER, S et al.Journal of the American Dietetic Association. 1984, Vol 84, Num 3, pp 319-322, issn 0002-8223Article

CHEMICAL CHANGES OCCURING DURING GUNDRUK FERMENTATION. PART II-1 AMINO ACIDS = MODIFICATIONS CHIMIQUES DURANT LA FERMENTATION DU "GUNDRUK". PARTIE II-1 LES ACIDES AMINESKARKI T; ITOH H; HAYASHI K et al.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 3; PP. 180-183; BIBL. 6 REF.; 1 FIG./3 TABL.Article

INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDEBUESCHER RW; HUDSON JM; ADAMS JR et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 6; PP. 1786-1787; BIBL. 13 REF.Article

LIPID AND FATTY ACID COMPOSITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH-PACK PICKLES.PENG AC; GEISMAN JR.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 859-862; BIBL. 23 REF.Article

A research note. Softening of cucumber pickles by Cx-cellulase and its inhibition by calcium = Note de recherche. Le ramollissement des cornichons en saumure, par la Cx-cellulase, et son inhibition par le calciumBUESCHER, R; HUDSON, M.Journal of food science. 1984, Vol 49, Num 3, pp 954-955, issn 0022-1147Article

EFFECTS OF CUCUMBER SIZE AND BRINE COMPOSITION ON THE QUALITY OF DILL PICKLES = EFFETS DE LA DIMENSION DES CONCOMBRES ET DE LA COMPOSITION DE LA SAUMURE SUR LA QUALITE DES PICKLES A L'ANETHNIEMELA SI; LAINE JJ.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 4; PP. 684-688; BIBL. 26 REF.Article

Maturation du nukadoko″ : modifications de la microflore et des constituantsIMAI, M; HIRANO, S; AIBA, M et al.Nippon Nōgei Kagakukaishi. 1983, Vol 57, Num 11, pp 1105-1112, issn 0002-1407Article

Maturation du nukadoko″ : modifications des composés de la flaveurIMAI, M; HIRANO, S; AIBA, M et al.Nippon Nōgei Kagakukaishi. 1983, Vol 57, Num 11, pp 1113-1120, issn 0002-1407Article

Effects of sodium chloride concentration on firmness retention of cucumbers fermented and stored with calcium chloride = Effet de la concentration en chlorure de sodium sur le maintien de la fermeté des cornichons fermentés et stockés en présence de chlorure de calciumFLEMING, H. P; MCFEETERS, R. F; THOMPSON, R. L et al.Journal of food science. 1987, Vol 52, Num 3, pp 653-657, issn 0022-1147Article