SALT DISTRIBUTION IN CHEDDAR CHEESE = REPARTITION DU SEL DANS LE FROMAGE CHEDDARFOX PF.1974; IRISH J. AGRIC. RES.; IREL.; DA. 1974; VOL. 13; NO 2; PP. 129-135; BIBL. 12 REF.Article

CONTROL OF SALT ABSORPTION AND WHEY DRAINAGE IN CHEDDAR CHEESE MANUFACTURE = CONTROLE DE L'ABSORPTION DE SEL ET DE L'EGOUTTAGE DU LACTO-SERUM DANS LA FABRICATION DU FROMAGE DE CHEDDARSUTHERLAND BJ.1974; AUSTRAL. J. DAIRY TECHNOL.; AUSTRAL.; DA. 1974; VOL. 29; NO 2; PP. 86-93; BIBL. 9 REF.Article

AN IMPROVED METHOD FOR BRINE SALTING CHEESE = METHODE AMELIOREE DU SALAGE EN SAUMURE DU FROMAGEREINBOLD GW; HAMMOND EG.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 10; PP. 1254-1256; BIBL. 3 REF.Article

CURING OF HIDES AND SKINS BY DRY DRUMMING METHODNANDY SC; KHANNA JK.1970; LEATHER SCI.; INDIA; DA. 1970; VOL. 17; NO 1; PP. 1-9; BIBL. 7 REF.Serial Issue

OSSERVAZIONI PRELIMINARI IN MERITO ALL'EFFETTO DELLA SALAGIONE SULLE PROTEINE MUSCOLARI = PREMIERES OBSERVATIONS SUR L'INCIDENCE DU SALAGE SUR LES PROTEINES DE LA VIANDECHIZZOLINI R; DAZZI G; PAROLARI G et al.1982; ATTI DELLA SOCIETA ITALIANA DI SCIENZE VETERINARIE; ISSN 0518-3588; ITA; DA. 1982; VOL. 36; PP. 551-553; ABS. ENG; BIBL. 4 REF.; 1 TABL.Article

GROWTH AND CONTROL OF HALOPHILIC MICROORGANISMS IN SALT MINCED FISHVARGA S; SIMS GG; MICHALIK P et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 47-50; BIBL. 16 REF.Article

LA CONSERVATION DES PEAUX: UN PROBLEME TOUJOURS D'ACTUALITEJULLIEN I; GAVEND G.1978; TECHNICUIR; FRA; DA. 1978; VOL. 12; NO 8; PP. 144-155; ABS. ENG/GER; BIBL. 29 REF.Article

UTILISATION D'UN ANTISERUM SPECIFIQUE POUR L'IDENTIFICATION DE COMPOSES SE FORMANT DANS LA VIANDE LORS DE LA SALAISONCHIRKINA TF; MAKUSHLIN EH O.1978; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; SUN; DA. 1978; NO 5; PP. 162-163; BIBL. 6 REF.Article

REMOVAL OF SALT STAINS DURING E.I. TANNING.GANESAN A; VENKATESWARA RAO M.1977; LEATHER SCI.; INDIA; DA. 1977; VOL. 24; NO 5; PP. 175-176Article

UBER DIE TECHNOLOGISCHEN VORAUSSETZUNGEN FUER EINE ZENTRALE ROHHAUTENTFLEISCHUNG UND LAKENKONSERVIERUNG IN EUROPA = SUR LES CONDITIONS TECHNOLOGIQUES DE REALISATION DE CENTRALES D'ECHARNAGE ET DE CONSERVATION PAR SALAGE EN EUROPEHERFELD H.1975; LEDER U. HAUETEMARKT; DTSCH.; DA. 1975; VOL. 27; NO 35; PP. 428-444; ABS. ANGL. FR. ESP.; BIBL. 5 REF.; 10 ILL.Article

KONSERVIERUNG VON HAEUTEN UND FELLEN IM SCHLACHTHOF BAGDAD = CONSERVATION DES PEAUX A L'ABATTOIR BAGDADMICKLICH W.1981; LEDER SCHUHE LEDERWAREN; DDR; DA. 1981; VOL. 16; NO 5; PP. 252-253Article

LOW-SALT ANTISEPTIC CURING STUDIESRUSSELL AE; GALLOWAY AC.1980; J. SOC. LEATHER TECHNOLOGISTS CHEMISTS; GBR; DA. 1980; VOL. 64; NO 1; PP. 1-8; BIBL. 6 REF.Article

SOME FACTORS WHICH AFFECT THE MOISTURE CONTENT OF CHEESE BEFORE SALTINGGEURTS TJ.1978; NETHERL. MILK DAIRY J.; NLD; DA. 1978; VOL. 32; NO 2; PP. 112-124; ABS. DUT; BIBL. 16 REF.Article

CONCRETE MIXER CONCEPT IN TANNINGGOULD B.1973; LEATHER MANUFR; U.S.A.; DA. 1973; NO 4; PP. 24-30Serial Issue

BREVET 2.298.603 (A1) (7538110). - 12 DECEMBRE 1975. SEL DE CONSERVATION POUR LES PEAUX ANIMALES FRAICHES.sdPatent

EFFECT OF NISIN IN SATURATED BRINE AND STORAGE ON THE QUALITY OF DRIED BOLTI FISH (TILAPIA NILOTICA). = EFFET DE LA NISINE DANS LA SAUMURE SATUREE ET DE LA CONSERVATION SUR LA QUALITE DU POISSON T.N. SECHEZAKI MS; EL MANSY HAH; HASSAN YM et al.1976; NAHRUNG; DTSCH.; DA. 1976; VOL. 20; NO 7; PP. 691-697; ABS. ALLEM. RUSSE; BIBL. 10 REF.Article

APPLICATION OF HIGH-VELOCITY LIQUID JETS TO INJECTION OF CURING FLUIDS.ROBERTSON GH; BEERY KE.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 5; PP. 1127-1132; BIBL. 9 REF.Article

A STUDY OF THE PURPLE COLOR ON THE FLESH SIDE OF SALT-CURED HIDESTANCOUS JJ.1972; J. AMER. LEATHER CHEMISTS ASS.; U.S.A.; DA. 1972; VOL. 67; NO 8; PP. 344-359; BIBL. 27 REF.; (67TH ANNU. MEET. AM. LEATHER CHEM. ASSOC.; MACKINAC ISLAND, MICH; 1971)Conference Paper

INFLUENCE OF TUMBLING TURKEY MEAT ON VITAMIN RETENTION = INFLUENCE DE "L'AGITATION" DE LA VIANDE DE DINDE SUR LA RETENTION DE VITAMINESSHELDON BW; HALL HR; KIMSEY HR JR et al.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 9; PP. 1806-1809; BIBL. 17 REF.; 1 PHOTO./2 TABL.Article

EINFLUSS DER POEKELBEDINGUNGEN AUF DEN UMROETUNGSGRAD MECHANISCH ENTBEINTEN FLEISCHES = INFLUENCE DES CONDITIONS DE SALAGE SUR L'INTENSITE DE LA COULEUR ROUGE DE LA VIANDE DESOSSEE MECANIQUEMENTKOLOZYN KRAJEWSKA D; WASILEWSKI S; BARTKOWICZ L et al.1983; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 7; PP. 1128-1129; BIBL. 10 REF.; 5 FIG.Article

ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-CURED STATE = ACCELERATION DU TRAITEMENT DES JAMBONS DESOSSES JUSQU'A L'ETAPE DE SALAISON-SECHAGEMARRIOTT NG; TRACY JB; KELLY RF et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 8; PP. 717-721; BIBL. 21 REF.; 5 TABL.Article

ISOHALIC SORPTION ISOTHERMS. I: DETERMINATION FOR DRIED SALTED COD (GADUS MORRHUA)DOE PE; HASHMI R; POULTER RG et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 1; PP. 125-134; BIBL. 24 REF.Article

SALZKONSERVIERUNG ROHER HAEUTE IM MISCHER = CONSERVATION DES PEAUX BRUTES PAR SALAGE DANS DES MIXERSKLINGER J.1978; LEDER SCHUHE LEDERWAREN; DDR; DA. 1978; VOL. 13; NO 6; PP. 283Conference Paper

PRESERVATION OF PARTIALLY-PROCESSED HIDES AND SKINS: A REVIEW. I. RAW STOCK.BARLOW JR.1976; TROP. SCI.; G.B.; DA. 1976; VOL. 18; NO 2; PP. 63-92; ABS. FR. ESP.; BIBL. 1 P. 1/2Article

EFFETS OF SALT CONCENTRATION AND FREEZING ON MOZZARELLA CHEESE TEXTURE. = EFFECTS DE LA CONCENTRATION EN SEL ET DE LA CONGELATION SUR LA TEXTURE DU FROMAGE MOZZARELLACERVANTES MA; LUND DB; OLSON NF et al.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 2; PP. 204-213; BIBL. 17 REF.; 4 FIG./2 TABL.Article