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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

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

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

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

Methylobacterium jeotgali sp. nov., a non-pigmented, facultatively methylotrophic bacterium isolated from jeotgal, a traditional Korean fermented seafoodASLAM, Zubair; CHANG SOO LEE; KIM, Kyoung-Ho et al.International journal of systematic and evolutionary microbiology (Print). 2007, Vol 57, pp 566-571, issn 1466-5026, 6 p., 3Article

Storia, caratteristiche e tecnologia di produzione del ciauscolo = Ciauscolo salami: history, traits, and technologyREA, S; PACIFICI, L; STOCCHI, R et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 424, pp 371-377, issn 0019-901X, 7 p.Article

Identification of lactic acid bacteria in Kimchi using SDS-PAGE profiles of whole cell proteinsTAE-WOON, Kim; JUNG, Sang-Hoon; LEE, Ji-Yeon et al.Journal of microbiology and biotechnology. 2003, Vol 13, Num 1, pp 119-124, issn 1017-7825, 6 p.Article

Characterisation of volatile compounds in three acetification batteries used for the production of aceto balsamico tradizionale di Reggio EmiliaZEPPA, G; GIORDANO, M; GERBI, V et al.Italian journal of food science. 2002, Vol 14, Num 3, pp 247-266, issn 1120-1770, 20 p.Article

Influence of hydrothermal treatment of maize grains on the quality and acceptability of Tuwon masara (traditional maize gel)BOLADE, Mathew K; USMAN, Mohammed A; RASHEED, Akeem A et al.Food chemistry. 2002, Vol 79, Num 4, pp 479-483, issn 0308-8146, 5 p.Article

Small-Scale Fermentations in Developing CountriesROLLE, Rosa S; HOLZAPFEL, Wilhelm H.International journal of food microbiology. 2002, Vol 75, Num 3, issn 0168-1605, 63 p.Conference Proceedings

Evaluación del estado higiénico-sanitario del queso del cebrero = Evaluation of the hygienic-sanitary state of the Cebrero cheeseQUINTO, E. J; FRANCO, C. M; FENTE, C et al.Alimentaria. 2001, Num 323, pp 83-86, issn 0300-5755Article

An assessment of the proximate chemical composition of locally produced spices known as dadawa basso and dadawa kalwa from three markets in Plateau State of Nigeria = Une évaluation de la composition chimique approximative d'épices produites localement appelées dadawa basso et dadawa kalwa provenant de trois marchés de l'Etat du Plateau au NigeriaDASHAK, D. A; DAWANG, M. L; LUCAS, N. B et al.Food chemistry. 2001, Vol 75, Num 2, pp 231-235, issn 0308-8146Article

Biogenic amines in traditional alcoholic beverages produced in NigeriaLASEKAN, O. O; LASEKAN, W. O.Food chemistry. 2000, Vol 69, Num 3, pp 267-271, issn 0308-8146Article

Fermentation of a composite finger millet-dairy beverageMUGOCHA, P. T; TAYLOR, J. R. N; BESTER, B. H et al.World journal of microbiology & biotechnology. 2000, Vol 16, Num 4, pp 341-344, issn 0959-3993Article

A review of traditional fermented foods and beverages of ZimbabweGADAGA, T. H; MUTUKUMIRA, A. N; NARVHUS, J. A et al.International journal of food microbiology. 1999, Vol 53, Num 1, pp 1-11, issn 0168-1605Article

Quarg and related productsMANN, E.Dairy industries international. 1994, Vol 59, Num 2, pp 19-20, issn 0308-8197Article

Microbiological and chemical changes in Poi stored at 20°CHUANG, A. S; LAM, S. Y; NAKAYAMA, T. M et al.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 1, pp 45-48, issn 0021-8561Article

The amino acid and mineral content of baobab (Adansonia digitata L.) leavesYAZZIE, D; VANDERJAGT, D. J; PASTUSZYN, A et al.Journal of food composition and analysis (Print). 1994, Vol 7, Num 3, pp 189-193, issn 0889-1575Article

Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product (dahi)VARADARAJ, M. C; DEVI, N; KESHAVA, N et al.International journal of food microbiology. 1993, Vol 20, Num 4, pp 259-267, issn 0168-1605Article

Plasmid profiles and antibiotic susceptibility patterns of Lactobacillus isolated from fermented foods in NigeriaOLUKOYA, D. K; EBIGWEI, S. I; ADEBAWO, O. O et al.Food microbiology. 1993, Vol 10, Num 4, pp 279-285, issn 0740-0020Article

Characteristics of the three species of yam (Dioscorea) for Karukan makingTANOUE, H; SHIMOZONO, H; SAKODA, T et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 9, pp 627-635, issn 0029-0394Article

The effect of processing methods on the chemical composition of baobab (Adansonia digitata. L) pulp and seedOBIZOBA, I. C; AMAECHI, N. A.Ecology of food and nutrition. 1993, Vol 29, Num 3, pp 199-205, issn 0367-0244Article