Bakteroiologisch-higienische Probleme bei der Qualitätskontrolle von Tiefkühl-Pizza und -Baguette. II, Innerbetriebliche Kontrolle des Hygienestatus und der REinigungseffektivitätKLEER, J; WIEGNER, J; SINELL, H.-J et al.Archiv für Lebensmittelhygiene. 1991, Vol 42, Num 3, pp 55-61, issn 0003-925X, 6 p.Article

Chambres froides pour pizzas = Cold rooms for pizzasLUCAS, J.Revue générale du froid (1935). 1996, Vol 86, Num AVR, pp 21-22, issn 0755-7868Article

Survival of selected indicator and pathogenic bacteria in refrigerated pizzas = Survie de bactérie indicatrice et des bactéries pathogènes dans les pizzas réfrigéréesDICKSON, J. S.Journal of food protection. 1987, Vol 50, Num 10, pp 859-861, issn 0362-028XArticle

Le pizzaiolo mathématicien = The mathematician pizzaDELAHAYE, Jean-Paul.Pour la science (Imprimé). 2010, Num 391, pp 88-93, issn 0153-4092, 6 p.Article

Accelerated shelf-life testing of foods = Test rapide d'évaluation de la durée de conservation des produits alimentairesLABUZA, T. P; SCHMIDL, M. K.Food technology (Chicago). 1985, Vol 39, Num 9, pp 57-134, issn 0015-6639, 8 p.Article

Effects of flour type and dough retardation time on the sensory characteristics of pizza crustLARSEN, D. M; SETSER, C. S; FAUBION, J. M et al.Cereal chemistry. 1993, Vol 70, Num 6, pp 647-650, issn 0009-0352Article

Untersuchungen zum Nitrosamingehalt von Pizzen und Toasts = Nitrosamin content of pizzas and toastsWIEGLER, E; KOLB, H; RÜHL, C et al.Fleischwirtschaft (Frankfurt). 1994, Vol 74, Num 12, pp 1296-1298, issn 0015-363XArticle

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese : Impact on yield and functionalityGOVINDASAMY-LUCEY, S; JAEGGI, J. J; JOHNSON, M. E et al.International dairy journal. 2005, Vol 15, Num 6-9, pp 941-955, issn 0958-6946, 15 p.Conference Paper

The string sectionDairy industries international. 1996, Vol 61, Num 12, pp 30-31, issn 0308-8197Article

Bakteriologisch-hygienische Probleme bei der Qualitätskontrolle von Tiefkühl-Pizza und -Baguette. I, Repräsentanz der KeimzahlbestimmungBERG, C; HILDEBRANDT, G; KLEER, J et al.Archiv für Lebensmittelhygiene. 1991, Vol 42, Num 3, pp 51-54, issn 0003-925XArticle

Pizza quality evaluation using computer vision: Part 1. Pizza base and sauce spreadSUN, Da-Wen; BROSNAN, Tadhg.Journal of food engineering. 2003, Vol 57, Num 1, pp 81-89, issn 0260-8774, 9 p.Article

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheeseGOVINDASAMY-LUCEY, S; LIN, T; JAEGGI, J. J et al.Journal of dairy science. 2007, Vol 90, Num 6, pp 2675-2688, issn 0022-0302, 14 p.Article

High tech et retour à la pierre pour les pizzas = Evolutions of pizzas production linesHERVE, M; MOREL, F.Process (Cesson-Sévigné). 1997, Num 1123, pp 62-63, issn 0998-6650Article

Survey of Mozzarella cheese quality at restaurant end usePILCHER, S. W; KINDSTEDT, P. S.Journal of dairy science. 1990, Vol 73, Num 6, pp 1644-1647, issn 0022-0302Article

Sucedáneo de queso en polvo para pizzas = Imitation cheese powder for pizzasSUAREZ-SOLIS, V; INIGUEZ, C; NUNEZ DE VILLAVICENCIO, M et al.Alimentaria. 1999, Num 302, pp 85-87, issn 0300-5755Article

The dollar value of product quality : the effect of pricing versus overall liking on consumer stated purchase intent for pizzaMOSKOWITZ, H. R.Journal of sensory studies. 1995, Vol 10, Num 3, pp 239-247, issn 0887-8250Article

Exaggerated hyperglycemia after a pizza meal in well-controlled diabetesAHERN, J. A; GATCOMB, P. M; HELD, N. A et al.Diabetes care. 1993, Vol 16, Num 4, pp 578-580, issn 0149-5992Article

Microbiological studies on pizza sold in EgyptKHALAFALLA, G. M; AMIN, G; OLFAT, S. M et al.Archiv für Lebensmittelhygiene. 1993, Vol 44, Num 4, pp 99-101, issn 0003-925XArticle

Pizza-Fleischkäse: Beschaffenheit und Beurteilung = Pizza meat loaf : quality and assessmentFLEMMIG, R; STOJANOWIC, V; DORAU, H.-P et al.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 10, pp 1344-1346, issn 0015-363X, 1413 [3 p.]Article

Technologie de la pâte : la pizza joue la carte du marketing = Pizza dough technologySICOT, Dominique.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2002, Num 625, pp 66-68, issn 0035-4244, 3 p.Article

Estudio de la durabilidad de productos coextruidos = Study of coextruded products shelflifeDIAZ, O. A; HERRERA, H; BENCOMO, E et al.Alimentaria. 1998, Num 289, pp 41-43, issn 0300-5755Article

Browning of mozzarella cheese during high temperature pizza bakingMATZDORF, B; CUPPETT, S. L; KEELER, L et al.Journal of dairy science. 1994, Vol 77, Num 10, pp 2850-2853, issn 0022-0302Article

The effect of temperature, light, freeze-thaw cycling, and package material on the flavor stability of frozen pizza = Effet de la température, de la lumière, des cycles de congélation-décongélation et du matériau d'emballage sur la stabilité de la flaveur de pizza congeléesKOMOLPRASERT, V; STINE, C. M; HARTE, B. R et al.Journal of plastic film and sheeting. 1988, Vol 4, Num 3, pp 227-240, issn 8756-0879Article

Effect of proteolytic starter cultures as leavening agents of pizza doughPEPE, O; VILLANI, F; OLIVIERO, D et al.International journal of food microbiology. 2003, Vol 84, Num 3, pp 319-326, issn 0168-1605, 8 p.Article

Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidificationSHAKEEL-UR-REHMAN; FARKYE, N. Y; YIM, B et al.Journal of dairy science. 2003, Vol 86, Num 12, pp 3841-3848, issn 0022-0302, 8 p.Article