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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

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

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

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

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

Let's Go Local Initiative in Pohnpei, Micronesia for Promoting Underutilized CropsENGLBERGER, L; LORENS, A.Acta horticulturae. 2009, Num 806, pp 229-234, issn 0567-7572, isbn 978-90-6605-701-2 90-6605-701-7, 2Vol, 6 p., 2Conference Paper

Nesterenkonia jeotgali sp. nov., isolated from jeotgal, a traditional Korean fermented seafoodYOON, Jung-Hoon; JUNG, Seo-Youn; KIM, Wonyong et al.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 2587-2592, issn 1466-5026, 6 p., 11Article

Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous ovenGUPTA, T. R.Journal of food engineering. 2001, Vol 47, Num 4, pp 313-319, issn 0260-8774Article

Abbau der Phytinsäure in gelockerten und nicht gelockerten türkischen Flachbroten = Destruction of phytic acid in leavened and unleavened turkish flat breadsBASMAN, A; ÖZKAYA, B; KÖKSEL, H et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 4, pp 225-227, issn 0367-4177Article

A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat productVILAR, I; GARCIA FONTAN, M. C; PRIETO, B et al.Journal of applied microbiology (Print). 2000, Vol 89, Num 6, pp 1018-1026, issn 1364-5072Article

On the microbiological profile of traditional Portuguese sourdoughROCHA, J. M; MALCATA, F. X.Journal of food protection. 1999, Vol 62, Num 12, pp 1416-1429, issn 0362-028XArticle

Nutritional evaluation of some legume-based dishes consumed in Saudi ArabiaAL-KANHAL, M. A; AL-MOHIZEA, I. S; AL-OTHAIMEEN, A. I et al.International journal of food sciences and nutrition. 1998, Vol 49, Num 3, pp 193-197, issn 0963-7486Article

Preparation, packaging and storage of amaranthus seed-based traditional sweetmeatsMANAN, J. K; KULKARNI, S. G; BISHT, H. C et al.Journal of food science and technology (Mysore). 1998, Vol 35, Num 2, pp 160-163, issn 0022-1155Article

Insects as traditional foods in JapanMITSUHASHI, J.Ecology of food and nutrition. 1997, Vol 36, Num 2-4, pp 187-199, issn 0367-0244Conference Paper

Mannitol accumulation during fermentation of KimchiJONG WON YUN; SUN CHUL KANG; SEUNG KOO SONG et al.Journal of fermentation and bioengineering. 1996, Vol 81, Num 3, pp 279-280, issn 0922-338XArticle

Nutrient composition of Dioclea reflexa seed : An underutilized edible legumeAIYESANMI, A. F; OGUNTOKUN, M. O.Rivista Italiana delle Sostanze Grasse. 1996, Vol 73, Num 11, pp 521-523, issn 0035-6808Article

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