Monastic Education, Social Mobilily, and Village Structure in CambodiaKALAB M.World Anthropology. 1976, Vol p. vol, pp 61-74Article

RAPPORT ENTRE THEORIE ET RECHERCHE EMPIRIQUE DANS UNE CONCEPTION MARXISTE DE LA SOCIOLOGIEKALAB M.HOMME SOC. 1972, Num 24-25, pp 117-126Article

MICROSTRUCTURE OF DAIRY FOODS. 1. MILK PRODUCTS BASED ON PROTEINKALAB M.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 8; PP. 1352-1364; BIBL. 70 REF.Article

MILK GEL. VIII. EFFECT OF DRYING ON THE SCANNING ELECTRON MICROSCOPY OF SOME DAIRY PRODUCTS.KALAB M.1978; MILCHWISSENSCHAFT; DTSCH.; DA. 1978; VOL. 33; NO 6; PP. 353-358; ABS. ALLEM.; BIBL. 23 REF.Article

MILK GEL STRUCTURE. VII. FIXATION OF GELS COMPOSED OF LOW-METHOXYL PECTIN AND MILK.KALAB M.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 12; PP. 719-723; ABS. ALLEM.; BIBL. 16 REF.Article

DECAYED LACTIC BACTERIA: A POSSIBLE SOURCE OF CRYSTALLIZATION NUCLEI IN CHEESEKALAB M.1980; J. DAIRY SCI.; USA; DA. 1980; VOL. 63; NO 2; PP. 301-304; BIBL. 9 REF.Article

MICROSTRUCTURE OF YOGURT STABILIZED WITH MILK PROTEINS = MICROSTRUCTURE DU YAOURT STABILISE AVEC DES PROTEINES DU LAITMODLER HW; KALAB M.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 430-437; BIBL. 9 REF.; 9 FIG./1 TABL.Article

MILK GEL STRUCTURE. XI: ELECTRON MICROSCOPY OF GLUCONO-DELTA -LACTONE-INDUCED SKIN MILK GELSHARWALKAR VR; KALAB M.1980; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1980; VOL. 11; NO 1; PP. 35-49; BIBL. 18 REF.Article

PRIMARY LIVER CARCINOMA, CLINICAL PICTURE AND DIAGNOSTIC POSSIBILITIES. A REVIEW OF SEVENTY-FIVE CASES = CANCER PRIMITIF DU FOIE, TABLEAU CLINIQUE ET POSSIBILITES DIAGNOSTIQUES. UNE REVUE DE SOIXANTE QUINZE CASKORDAC V; KALAB M.1976; ACTA HEPATO-GASTROENTEROL.; ALLEM.; DA. 1976; VOL. 23; NO 3; PP. 186-193; ABS. ALLEM.; BIBL. 17 REF.Article

Practical aspects of electron microscopy in dairy researchKALAB, M.Food structure. 1993, Vol 12, Num 1, pp 95-114, issn 1046-705XConference Paper

MILK GEL STRUCTURE. IX: MICROSTRUCTURE OF CHEDDARED CURDKALAB M; EMMONS DB.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 11; PP. 670-673; ABS. GER; BIBL. 8 REF.Article

MILK GEL STRUCTURE. II. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60% TOTAL SOLIDS = STRUCTURE DES GELS DE LAIT. II. RELATION ENTRE FERMETE ET ULTRASTRUCTURE DES GELS DE LAIT ECREME THERMO-INDUITS CONTENANT 40-60% D'EXTRAIT SEC TOTALKALAB M; HARWALKAR VR.1974; J. DAIRY RES.; G.B.; DA. 1974; VOL. 41; NO 1; PP. 131-135; H.T. 3; BIBL. 20 REF.Article

Microstructure of dairy foods. 2. Milk products based on fat = La microstructure des produits laitiers. 2. Les produits laitiers à forte teneur en matière grasseKALAB, M.Journal of dairy science. 1985, Vol 68, Num 12, pp 3234-3248, issn 0022-0302Article

Buddhism and emotional support for elderly people = Boudhisme et support émotionnel des personnes âgéesKALAB, M.Journal of cross-cultural gerontology. 1990, Vol 5, Num 1, pp 7-19, issn 0169-3816Article

SUSCEPTIBILITY OF YOGHURT TO SYNERESIS. COMPARISON OF CENTRIFUGATION AND DRAINAGE METHODS = SENSIBILITE DU YOGOURT A LA SYNERESE. COMPARAISON DES METHODES DE CENTRIFUGATION ET DE DRAINAGEHARWALKAR VR; KALAB M.1983; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1983; VOL. 38; NO 9; PP. 517-522; ABS. GER; BIBL. 21 REF.; 9 FIG.Article

GELS PREPARED BY ADDING D-GLUCONO-DELTA -LACTONE TO MILK AT HIGH TEMPERATURE.HARWALKAR VR; KALAB M; EMMONS DB et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 400-402; ABS. ALLEM.; BIBL. 10 REF.Article

DEVELOPMENT OF MICROSTRUCTURE IN SET-STYLE NONFAT YOGHURT - A REVIEW = EVOLUTION DE L'ULTRASTRUCTURE DES YOGOURTS SANS MATIERE GRASSE AYANT L'ASPECT DE CAILLE. REVUEKALAB M; ALLAN WOJTAS P; PHIPPS TODD BE et al.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 51-66; BIBL. 49 REF.; 24 FIG.Article

MILK GEL STRUCTURE. V. MICROSTRUCTURE OF YOGHURT AS RELATED TO THE HEATING OF MILK.KALAB M; EMMONS DB; SARGANT AG et al.1976; MILCHWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 31; NO 7; PP. 402-408; ABS. ALLEM.; BIBL. 13 REF.Article

Thermal denaturation and aggregation of β-lactoglobulin at pH 2,5. Effect of ionic strength and protein concentration = Dénaturation thermique et agrégation de β-lactoglobuline à pH 2,5. Effet de la force ionique et de la concentration protéiqueHAWALKAR, V. R; KALAB, M.Milchwissenschaft. 1985, Vol 40, Num 1, pp 31-34, issn 0026-3788Article

Slovak sheep cheeses = Les fromages de brebis slovaquesPALO, V; KALAB, M.Milchwissenschaft. 1984, Vol 39, Num 9, pp 518-521, issn 0026-3788Article

Development of microstructure in Olomouc cheese cakes : electron microscopic study = Développement de la microstructure du fromage Olomouc : étude par microscopie électroniqueKALAB, M; PALO, V.Milchwissenschaft. 1987, Vol 42, Num 4, pp 207-211, issn 0026-3788Article

Microstructure of isoelectric precipitates from β-lactoglobulin solutions heated at various pH values = Microstructure de précipités isoélectriques de solutions de β-lactoglobuline chauffées, à différents pHHARWALKAR, V. R; KALAB, M.Milchwissenschaft. 1985, Vol 40, Num 11, pp 665-668, issn 0026-3788Article

Thermal denaturation and aggregation of β-lactoglobulin in solution. Electron microscopic study = Dénaturation thermique et agrégation de la β-lactoglobuline en solution. Etude au microscope électroniqueHARWALKAR, V. R; KALAB, M.Milchwissenschaft. 1985, Vol 40, Num 2, pp 65-68, issn 0026-3788Article

Factors influencing the survival and growth of Listeria monocytogenes on the surface of Canadian retail wienersMCKELLAR, R. C; MOIR, R; KALAB, M et al.Journal of food protection. 1994, Vol 57, Num 5, pp 387-392, issn 0362-028XArticle

Effect of heating to 200° C on casein micelles in milk : a metal shadowing and negative staining electron microscope studyHARWALKAR, V. R; ALLAN-WOJTAS, P; KALAB, M et al.Food microstructure. 1989, Vol 8, Num 2, pp 217-224, issn 0730-5419, 8 p.Article