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Role of acidulants in food industry = Rôle des acidulants dans l'industrie alimentaireBERRY, S. K.Journal of food science and technology (Mysore). 2001, Vol 38, Num 2, pp 93-104, issn 0022-1155Article

EINFLUSS VON SAEUREZUSAETZEN UND ANDEREN MASSNAHMEN AUF DIE KRUMENEIGENSCHAFTEN VON WEIZENBROT = INFLUENCE D'UNE ADDITION D'ACIDE ET AUTRES MESURES SUR LES PROPRIETES DE LA MIE DE PAINSTEPHAN H; MORGENSTERN G.1979; GETREIDE MEHL BROT; DEU; DA. 1979; VOL. 33; NO 3; PP. 76-80; BIBL. 6 REF.Article

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Deterring deteriorationFood ingredients & processing international. 1992, Num AVR, pp 13-18Article

Studies on Anardana (dried pomegranate seeds) = Etude de l'«Anardana» (graines séchées de grenade)PRUTHI, J. S; SAXENA, A. K.Journal of food science and technology (Mysore). 1984, Vol 21, Num 5, pp 296-299, issn 0022-1155Article

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Growth performance, intestinal microflora, plasma fatty acid profile in broiler chickens fed herbal plant (Euphorbia hirta) and mix of acidifiersHASHEMI, S. R; ZULKIFLI, I; DAVOODI, H et al.Animal feed science and technology. 2012, Vol 178, Num 3-4, pp 167-174, issn 0377-8401, 8 p.Article

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Gibt Süssem den sauren Pfiff : Zitronensäure, ein ganz natürliches Säuerungsmittel = Give sweets a sour touch : The agent citric acidNIEDERAUER, T.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 7, pp 304-305, issn 0373-0204Article

Interaction of citric acid concentration and pH on the kinetics of Listeria monocytogenes inactivationBUCHANAN, R. L; GOLDEN, M. H.Journal of food protection. 1994, Vol 57, Num 7, pp 567-570, issn 0362-028XArticle

Acidulants : ingredients that do more than meet the acid testDZIEZAK, J. D.Food technology (Chicago). 1990, Vol 44, Num 1, pp 76-83, issn 0015-6639Article

Contribution à l'étude structurale et rhéologique de la coagulation du lait par action conjuguée d'un agent acidifiant et d'une enzyme protéolytique = Structural and rheological study of milk coagulation induced by combined effects of acidification and rennetingVetier, Nathalie; Hardy, Joel.1998, 190 p.Thesis

Prolonging freshnessFood ingredients and analysis international. 1995, Num JUNJUL, pp 24-29, 5 p.Article

Preparation and properties of acid-induced gel of whey proteinKAWAMURA, F; MAYUZUMI, A; NAKAMURA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 11, pp 776-782, issn 0029-0394Article

Sur l'emploi de l'acide lactique pour les conserves de légumesGUINET, P.Bulletin de l'Académie nationale de médecine. 1986, Vol 170, Num 3, pp 425-427, issn 0001-4079Article