Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Aliment traditionnel")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 1807

  • Page / 73
Export

Selection :

  • and

Hinter den Kulissen. Bemerkungen: Bezeichnungsschutz für traditionelle Fleischerzeugnisse = Behind the scenes: observations.Traditional meat productsWERSHOVEN, T.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 750-752, issn 0015-363XArticle

Dietary adequacy of Inuit in the Canadian ArcticHOPPING, B. N; MEAD, E; ERBER, E et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 27-34, issn 0952-3871, 8 p., SUP1Article

Ethnic fermented foods and trends in AsiaSULTANA, K; SU, P.Food Australia. 1998, Vol 50, Num 10, pp 485-486, issn 1032-5298Article

Nutritional composition of tamales and corn and wheat tortillasWEBER, C. W; KOHLHEPP, E. A; IDOURAINE, A et al.Journal of food composition and analysis (Print). 1993, Vol 6, Num 4, pp 324-335, issn 0889-1575Article

Ethnic opportunityHORVICH ALLEN, A.Prepared foods. 1992, Vol 161, Num 7, pp 39-40, issn 0747-2536Article

Spezielle türkische Feine Backwaren = Special bakery products produced in TurkeyÜNAL, S.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 4, pp 241-242, issn 0367-4177Article

Composición de quesos artesanos y semiartesanos del Principado de Asturias. VI: Quesos del Valle der Narcea, La Peña, Borxal, Vare y Arangos = Composition of traditional and semi-traditional cheeses from Asturies .VI. Cheeses of Valle del Narcea, La Pena, Borxal , Vare and ArangasMORO GARCIA, R; ALVAREZ BARTOLOME, M. L; CUESTA, M. J et al.Alimentaria. 1994, Num 254, pp 49-51, issn 0300-5755Article

Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation processNWOSU, C. D; OJIMELUKWE, P. C.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 3, pp 267-272, issn 0921-9668Article

Traditional recipes of migrants from Boyacá to Bogotá, ColombiaROMERO, M. E.Ecology of food and nutrition. 1992, Vol 27, Num 3-4, pp 189-198, issn 0367-0244Article

Alles Worscht?: Über Traditionswürste aus Frankfurt und München = Traditional sausages of Frankfurt and MunichKRAUSS, Irene.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 6, pp 221-225, issn 0012-0413, 5 p.Article

Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains for masa productionOYEYIOLA, G. P.World journal of microbiology & biotechnology. 1990, Vol 6, Num 2, pp 171-177, 7 p.Article

The ethnic thaiBLENFORD, D.Food (London. 1979). 1990, Vol 12, Num 5, pp 20-25, issn 0143-8441, 4 p.Article

Die Kocheigenschaften von traditionell hergestellten türkischen Nudeln ( ERISTE) = The cooking properties of ERISTE (Turkish Noodle) produced by traditional methodsÖZKAYA, B; ÖZKAYA, H; BÜYÜKIKIZ, E et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 2, pp 120-125, issn 0367-4177Article

Hinter den Kulissen. Stellungnahme zu den Bemerkungen = Behind the scenes: critical point of viewWINTER, R.Fleischwirtschaft (Frankfurt). 1995, Vol 75, Num 6, pp 752-753, issn 0015-363XArticle

Südländische Spezialitäten Feiner Backwaren = Confectionery specialities of countries in southern europeHUBER, H.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 2, pp 58-61, issn 0367-4177Article

Food and dietary habits of the HinduKILARA, A; IYA, K. K.Food technology (Chicago). 1992, Vol 46, Num 10, pp 94-104, issn 0015-6639, 7 p.Article

Rheological characterization of some traditional Turkish soupsIBANOGLU, S; IBANOGLU, E.Journal of food engineering. 1998, Vol 35, Num 2, pp 251-256, issn 0260-8774Article

The need for process optimization of African fermented foods and beveragesSANNI, A. I.International journal of food microbiology. 1993, Vol 18, Num 2, pp 85-95, issn 0168-1605Article

Protein quality of parched immature durum wheat (Frekeh)TAKRURI, H. R; HUMEID, M. A; UMARI, M. A. H et al.Journal of the science of food and agriculture. 1990, Vol 50, Num 3, pp 319-327, issn 0022-5142, 9 p.Article

Assessment of dietary adequacy in a remote Inuvialuit populationERBER, E; HOPPING, B. N; BECK, L et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, pp 35-42, issn 0952-3871, 8 p., SUP1Article

L'alimentation lipidique en milieu froidMALET, Christian.Rencontres internationales d'archéologie et d'histoire d'Antibes. 2007, pp 295-308, isbn 2-904110-44-5, 1Vol, 14 p.Conference Paper

Dietary change and traditional food systems of indigenous peoplesKUHNLEIN, H. V; RECEVEUR, O.Annual review of nutrition. 1996, Vol 16, pp 417-442, issn 0199-9885Article

Islamic food laws : philosophical basis and practical implications : Religious and philosophical bases of food choicesMUHAMMAD MUNIR CHAUDRY.Food technology (Chicago). 1992, Vol 46, Num 10, pp 92-93, issn 0015-6639, 104 [3 p.]Article

Binding of heterocyclic amines by yeast cells and their fractionsXUE BIN ZHANG; DEMUYAKOR, B; ASAHARA, N et al.Journal of the science of food and agriculture. 1991, Vol 57, Num 2, pp 253-262, issn 0022-5142Article

Dietary habits and health status of African-Caribbean adultsEARLAND, J; CAMPBELL, J; SRIVASTAVA, A et al.Journal of human nutrition and dietetics (Print). 2010, Vol 23, Num 3, pp 264-271, issn 0952-3871, 8 p.Article

  • Page / 73