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Results 1 to 25 of 8165

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ON COMPLEX FORMATION OF ACID-PROCESS AND ALKALINE-PROCESS GELATINSKURSKAJA EA; VAJNERMAN ES; ROGOZIN SV et al.1979; NAHRUNG; DDR; DA. 1979; VOL. 23; NO 6; PP. 581-588; ABS. GER/RUS; BIBL. 27 REF.Article

CONSERVATION DES ECHANTILLONS DE LAIT AVEC LE BRONOPOLJEUNET R; GRAPPIN R.1979; REV. LAIT. FR.; FRA; DA. 1979; NO 380; PP. 37-38; ABS. ENG; BIBL. 1 REF.Article

THE EFFECTS ON BROILER CHICKEN OF POLYPHOSPHATE INJECTION DURING COMMERCIAL PROCESSING. I. CHANGES IN WEIGHT AND TEXTUREGREY TC; ROBINSON D; JONES JM et al.1978; J. FOOD TECHNOL.; GBR; DA. 1978; VOL. 13; NO 6; PP. 529-540; BIBL. 19 REF.Article

STABILITA AL MAGAZZINAGGIO DI SOSTANZE COLORANTI NATURALI SUSCETTIBILI D'IMPIEGO NEL SETTORE DEGLI SCIROPPI E DELLE BEVANDE RINFRESCANTI. = STABILITE A L'ENTREPOSAGE DES SUBSTANCES COLORANTES NATURELLES SUSCEPTIBLES D'ETRE UTILISEES DANS LE DOMAINE DES SIROPS ET BOISSONS NON ALCOOLISEESGHERARDI S; BIGLIARDI D; POLI M et al.1978; INDUSTR. CONSERVE; ITA; DA. 1978; VOL. 53; NO 3; PP. 163-167; ABS. FRE/ENG/GERArticle

O POLISSORBATO 80 EM PANIFICACAO = LE POLYSORBATE 80 EN PANIFICATIONLEITAO RFF; VITTI P; PIZZINATTO A et al.1977; BOL. INST. TECNOL. ALIM.; BRA; DA. 1977; NO 50; PP. 123-135; ABS. ENG; BIBL. 13 REF.Article

EVALUATION OF A FEED FLAVOUR IN LACTATION AND STARTER DIETS TO STIMULATE FEED INTAKE OF WEANED PIGESOGUNBAMERU BO; KORNEGAY ET; BRYANT KL et al.1979; NUTRIT. REP. INTERNATION.; USA; DA. 1979; VOL. 20; NO 4; PP. 455-460; BIBL. 12 REF.Article

XYLITE ET SES APPLICATIONSCHEPIGO SV; KREMER YU N; SHNAJDER EE et al.1979; GIDROLIZ. LESOKHIM. PROMYSHL.; SUN; DA. 1979; NO 3; PP. 3-5; BIBL. 26 REF.Article

COLOURINGS: AN INTERIM REVIEW1979; INTERNATION. FLAVOURS FOOD ADDIT.; GBR; DA. 1979; VOL. 10; NO 3; PP. 96-97Article

REVIEW OF FLAVOUR MODIFIERS1979; INTERNATION. FLAVOURS FOOD ADDIT.; GBR; DA. 1979; VOL. 10; NO 3; PP. 95Article

AN ALTERNATE FORMULA FOR THE FORTIFICATION OF COMMON SALT WITH IRONNARASINGA RAO BS; VIJAYASARATHY C.1978; AMER. J. CLIN. NUTRIT.; USA; DA. 1978; VOL. 31; NO 7; PP. 1112-1114; BIBL. 2 REF.Article

CHLOROPHYLLHUMPHREY AM.1980; FOOD CHEM.; GBR; DA. 1980; VOL. 5; NO 1; PP. 57-67; BIBL. 13 REF.Article

ASPECTS REGLEMENTAIRES DE L'EMPLOI DES COLORANTS DANS LES INDUSTRIES ALIMENTAIRES.ROCHIZE S.1977; CAH. NUTRIT. DIET.; FRA; DA. 1977; VOL. 12; NO 4; PP. 311-314Article

FORTIFICATION OF NON-STAPLE FOOD ITEMS WITH IRONZOLLER JM; WOLINSKI I; PADEN CA et al.1980; FOOD TECHNOL.; USA; DA. 1980; VOL. 34; NO 1; PP. 38-47; (6 P.); BIBL. 39 REF.Article

IMPROVING FRUIT BEVERAGE POWDERS1980; FLOOD FLAVOUR. INGREDIENTS PROCESS; GBR; DA. 1980; VOL. 1; NO 7; PP. 9-13; (2 P.)Article

USE OF SODIUM CHLORIDE SOLUTION AND CARBON DIOXIDE FOR EXTENDING SHELF-LIFE OF FISH FILLETSMITSUDA H; NAKAJIMA K; MIZUNO H et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 661-666; BIBL. 25 REF.Article

ANALYSE DE LA RADIOACTIVITE DE STABILISANTS DE L'ALIMENTATION, ALGUES ET DERIVESPOMAROLA H; AUGUSTIN C.1980; MED. ET NUTRIT.; FRA; DA. 1980; VOL. 16; NO 3; PP. 199-201Article

ANTHOCYANINS-OCCURENCE, EXTRACTION AND CHEMISTRYTIMBERLAKE CF.1980; FOOD CHEM.; GBR; DA. 1980; VOL. 5; NO 1; PP. 69-80; BIBL. 44 REF.Article

DISTRIBUTION OF SOME ANTIOXIDANTS IN DAIRY PRODUCTSCORNELL DG.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 6; PP. 861-868; BIBL. 16 REF.Article

EFFECT OF SPICES ON THE AUTOXIDATION OF FATTY FOODSABDELFATTAH LE; EL ZEANY BA.1979; RIV. ITAL. SOSTANZE GRASSE; ITA; DA. 1979; VOL. 56; NO 11; PP. 441-443; ABS. ITA; BIBL. 14 REF.Article

BESTIMMUNG VON SACCHARIN IN NICHTALKOHOLISCHEN GETRAENKEN DURCH DIFFERENTIAL-PULSPOLAROGRAPHIE = DOSAGE DE SACCHARINE DANS LES BOISSONS NON ALCOOLISEES PAR POLAROGRAPHIE A IMPULSION DIFFERENTIELLESONTAG G; KRAL K.1979; Z. (FRESENIUS') ANAL. CHEM.; DEU; DA. 1979; VOL. 294; NO 4; PP. 278-283; ABS. ENG; BIBL. 14 REF.Article

ROLE OF PHENOLICS AND PHOSPHOLIPIDS AS ANTIOXIDANTS FOR GHEEGUPTA S; SUKHIJA PS; BHATIA IS et al.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 4; PP. 205-206; ABS. GER; BIBL. 8 REF.Article

THE MANUFACTURE OF SUGAR CONFECTIONERY JELLIES. DIFFERING EFFECTS OF THE VARIOUS GELLING AGENTSLEES R.1979; CONFECT. PRODUCT.; GBR; DA. 1979; VOL. 45; NO 1; PP. 22-24Article

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

BIOAVAILABILITY OF IRON FROM IRON PHOSPHATES IN CEREALS AND INFANT FOODSSHAH BG; GIROUX A; BELONJE B et al.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 4; PP. 845-847; BIBL. 13 REF.Article

DETERMINATION OF ORTHOTOLUENESULFONAMIDE (OTS) IN SOLUBLE SACCHARIN.JANIAK RA; DAMON HH; MOHR TC et al.1978; J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 3; PP. 710-711; BIBL. 5 REF.Article

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