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Wirkung der Beize auf Schwarzwildbret = The effet of pickling on wild boar meatJANSEN, A; RING, C.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 6, pp 693-694, issn 0015-363XArticle

Bound cations in cucumber pickle mesocarp tissue as affected by brining and CaCl₂ = Influence du saumurage et du CaCl₂ sur la présence de cations fixés dans les tissus du mésocarpe des cornichons en picklesBUESCHER, R. W; HUDSON, J. M.Journal of food science. 1986, Vol 51, Num 1, pp 135-137, issn 0022-1147Article

Caractéristiques et acceptabilité d'emmentals hyposodés = Characteristics and acceptability of hyposodic emmental cheesesCHAMBA, J.-F; DEBRY, G.Sciences des aliments. 1994, Vol 14, Num 3, pp 335-348, issn 0240-8813Article

Transport of sodium chloride and water in Romano cheese slices during brining = Transfert du chlorure de sodium et de l'eau dans des tranches de fromage Romano au cours du saumurageGUINEE, T. P; FOX, P. F.Food chemistry. 1986, Vol 19, Num 1, pp 49-64, issn 0308-8146Article

Proteolytische Enzyme bei der Herstellung von Kochpökelwaren : Bringt ihr Einsatz technologische Vorteile ? = proteolytic enzymes by manufacturing of brined productsMÜLLER, W.-D.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 10, issn 0015-363X, p. 1215Article

Salting behavior of yellowtail (Trachurus mccullochi nichols)BERHIMPON, S; SOUNESS, R. A; DRISCOLL, R. H et al.Journal of food processing and preservation. 1991, Vol 15, Num 2, pp 101-114, issn 0145-8892Article

Contaminazione da Cs-137 nei pesce e sistemi di decontaminazionePOZZO, F; GIANFALDONI, D; TANA, L et al.Industria Conserve. 1991, Vol 66, Num 2, pp 136-140, issn 0019-7483Article

Modifications de la teneur relative en acides aminés sapides ou non sapides au cours du procédé de saumurage de légumes en saumure. (Etude sur les pickles japonais. 14ème partie)ITABASHI, M.Nippon Shokuhin Kogyo Gakkai-Shi. 1988, Vol 35, Num 2, pp 111-114, issn 0029-0394Article

Relationship between degree of pectin methylation and tissue firmness of cucumber pickles = Corrélation entre le degré de méthylation des pectines et la fermeté des tissus des cornichons en picklesHUDSON, J. M; BUESCHER, R. W.Journal of food science. 1986, Vol 51, Num 1, pp 138-149, issn 0022-1147Article

Stress and osmoprotection in propionibacteriaBOYAVAL, P; DEBORDE, C; CORRE, C et al.Le Lait (Print). 1999, Vol 79, Num 1, pp 59-69, issn 0023-7302Conference Paper

Influencia del sorbato potásico y del benzoato sódico sobre la estabilidad de las aceitunas de mesa en salmuera = Effects of potassium sorbate and sodium benzoate on the stability of green table olives in brineMARSILIO, V; CICHELLI, A.Grasas y aceites (Sevilla). 1992, Vol 43, Num 2, pp 66-74, issn 0017-3495Article

Influence of sodium chloride concentration, potassium nitrate and temperature on the apparent diffusion coefficient of chloride ions through agar gels = Influence de la concentration en chlorure de sodium, du nitrate de potassium et de la température sur le coefficient de diffusion apparente des ions chlorure sur gels de géloseDJELVEH, G; PETIT, M; GROS, J. B et al.Lebensmittel - Wissenschaft + Technologie. 1988, Vol 21, Num 2, pp 103-107, issn 0023-6438Article

Effect of processing on cell wall polysaccharides of green table olivesCOIMBRA, M. A; WALDRON, K. W; DELGADILLO, I et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 8, pp 2394-2401, issn 0021-8561Article

Physicochemical changes during ripening of idiazabal cheese induced by brining timeIBANEZ, F. C; TORRES, M. I; PEREZ-ELORTONDO, F. J et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1993, Vol 15, Num 3-4, pp 79-83, issn 0366-7154Article

Mathematical model for water diffusion during brining of hard and semi-hard cheeseLUNA, J. A; CHAVEZ, M. S.Journal of food science. 1992, Vol 57, Num 1, pp 55-58, issn 0022-1147Article

Variation in composition and functional properties within brine-salted Mozzarella cheeseKINDSTEDT, P. S; KIELY, L. J; GILMORE, J. A et al.Journal of dairy science. 1992, Vol 75, Num 11, pp 2913-2921, issn 0022-0302Article

La maintenance bactériologique des saumures = Bacteriological control of brisesProcess (Cesson-Sévigné). 1992, Num 1076, pp 95-96, issn 0998-6650Article

Acidification effects on microbial populations during initiation of cucumber fermentationMCDONALD, L. C; FLEMING, H. P; DAESCHEL, M. A et al.Journal of food science. 1991, Vol 56, Num 5, pp 1353-1356, issn 0022-1147, 1359 [5 p.]Article

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheesePEREZ ELORTONDO, F. J; ALBISU, M; BARCINA, Y et al.International journal of food microbiology. 1999, Vol 49, Num 3, pp 139-149, issn 0168-1605Article