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Studying low-salinity waterflooding recovery effects in sandstone reservoirsALADASANI, Ahmad; BAI, Baojun; WU, Yu-Shu et al.Journal of petroleum science & engineering. 2014, Vol 120, pp 39-51, issn 0920-4105, 13 p.Article

Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizingGILL, C. O; UTTARO, B; BADONI, M et al.Meat science. 2008, Vol 79, Num 1, pp 181-187, issn 0309-1740, 7 p.Article

CORROSION PAR LES SAUMURES DE SALAGE DE FROMAGERIEDAUFIN G.1983; BULLETIN - FEDERATION INTERNATIONALE DE LAITERIE; ISSN 0250-5118; BEL; DA. 1983; NO 161; PP. 9-10Article

SOLAR EVAPORATION OF QARUN LAKE BRINEESTEFAN SF; AWADALLA FT; YOUSEF AA et al.1980; SALT RES. IND.; ISSN 0581-3999; IND; DA. 1980; VOL. 16; NO 1; PP. 1-11; BIBL. 5 REF.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

ACIDITY AND CORROSIVE ACTIVITY OF CACL2 BRINESKORZH EN; SUKHOTIN AM.1981; Z. PRIKL. HIM.; ISSN 0044-4618; SUN; DA. 1981; VOL. 54; NO 11; PP. 2404-2407; BIBL. 7 REF.Article

UTILIZACION DE LEJIAS DE BAJA GRADUACION EN LA PREPARACION DE ACEITUNAS VERDES = UTILISATION DES SAUMURES PEU CONCENTREES POUR LA PREPARATION DES OLIVES VERTESREJANO NAVARRO L; GONZALEZ CANCHO F; SANCHEZ ROLDAN F et al.1983; GRASAS Y ACEITES (SEVILLA); ISSN 0017-3495; ESP; DA. 1983; VOL. 34; NO 5; PP. 311-316; ABS. ENG/FRE; BIBL. 7 REF.; 1 FIG./9 TABL.Article

Olive fermentation brine: biotechnological potentialities and valorizationFENDRI, Imen; CHAMKHA, Mohamed; BOUAZIZ, Mohamed et al.Environmental technology. 2013, Vol 34, Num 1-4, pp 181-193, issn 0959-3330, 13 p.Article

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olivesHERNANDEZ, Alejandro; MARTIN, Alberto; CORDOBA, Maria G et al.International journal of food microbiology. 2008, Vol 121, Num 2, pp 178-188, issn 0168-1605, 11 p.Article

PHYSICAL CHARACTERISTICS OF PECTORALIS SUPERFICIALIS FROM BRINE-CHILLED BROILER CARCASSES = CARACTERISTIQUES PHYSIQUES DU MUSCLE PECTORALIS SUPERFICIALIS PROVENANT DE CARCASSES DE POULETS REFRIGEREES EN SAUMUREJANKY DM; CARPENTER MD; FLETCHER DL et al.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 3; PP. 433-436; BIBL. 19 REF.; 1 TABL.Article

THE ORIGIN OF THE CERRO PRIETO GEOTHERMAL BRINETRUESDELL AH; THOMPSON JM; COPLEN TB et al.1981; GEOTHERMICS; ISSN 0375-6505; USA; DA. 1981; VOL. 10; NO 3-4; PP. 225-238; BIBL. 2 P.Conference Paper

CORRELATION OF RATE OF SOLAR EVAPORATIONPANCHARATNAM S.1980; SALT RES. IND.; ISSN 0581-3999; IND; DA. 1980; VOL. 16; NO 1; PP. 12-19; BIBL. 7 REF.Article

HIDE CURING PRACTICES: PROBLEMS AND SOLUTIONSLOLLAR RM.1983; LEATHER MANUFR.; USA; DA. 1983; VOL. 101; NO 1; PP. 14-15Article

MICHANI SOLNE LAZNE A PRUBEH SOLENI SYRU = L'AGITATION DES SAUMURES LORS DU PROCEDE DE SALAGE DES FROMAGESDOLEZALEK J; KNEZ V.1983; MLEKARSKE LISTY; ISSN 0139-6986; CSK; DA. 1983; VOL. 9; NO 4; PP. 85-89; ABS. ENG/RUS; BIBL. 10 REF.; 6 FIG./1 TABL.Article

A RESEARCH NOTE. TEST FOR SUSCEPTIBILITY OF FERMENTED VEGETABLES TO SECONDARY FERMENTATION = NOTE DE RECHERCHE. TEST DE SENSIBILITE DES LEGUMES FERMENTES VIS-A-VIS D'UNE FERMENTATION SECONDAIREFLEMING HP; MCFEETERS RF; THOMPSON RL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 982-983; BIBL. 3 REF.; 2 TABL.Article

A TEMPERATURE GRADIENT COLUMN FOR THE RAPID MEASUREMENT OF THE DENSITY OF BRINESKAUSHANSKY P; STAROBINETS S.1982; MAR. CHEM.; ISSN 0304-4203; NLD; DA. 1982; VOL. 11; NO 3; PP. 289-292; BIBL. 2 REF.Article

PRESSURE CHANGES IN OXYGEN-EXCHANGED, BRINED CUCUMBERS = MODIFICATIONS DE PRESSION DANS LES CORNICHONS EN SAUMURE SOUMIS PREALABLEMENT A DES ECHANGES GAZEUX AVEC DESOXYGENATIONCOREY KA; PHARR DM; FLEMING HP et al.1983; JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE; ISSN 0003-1062; USA; DA. 1983; VOL. 108; NO 1; PP. 61-65; BIBL. 10 REF.; 5 FIG./2 TABL.Article

STRATIFICATION AND SPACE-TIME VARIABILITY OF RED SEA HOT BRINESMONIN AS; PLAKHIN EA.1982; DEEP-SEA RESEARCH. PART A. OCEANOGRAPHIC RESEARCH PAPERS; ISSN 0198-0149; USA; DA. 1982; VOL. 29; NO 11; PP. 1271-1291; BIBL. 19 REF.Article

Zhihengliuella salsuginis sp. nov., a moderately halophilic actinobacterium from a subterranean brineCHEN, Yi-Guang; TANG, Shu-Kun; ZHANG, Yu-Qin et al.Extremophiles (Tokyo. Print). 2010, Vol 14, Num 4, pp 397-402, issn 1431-0651, 6 p.Article

INFLUENCE OF CULTIVARS, SOAK SOLUTION, BLANCH METHOD, AND BRINE COMPOSITION ON CANNED DRY PEA QUALITY = INFLUENCE DU CULTIVAR, DE LA SOLUTION DE TREMPAGE, DE LA METHODE DE BLANCHIMENT ET DE LA COMPOSITION DE LA SAUMURE SUR LA QUALITE DES POISMCCURDY SM; DRAKE SR; SWANSON BG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 394-399; BIBL. 17 REF.; 2 FIG./7 TABL.Conference Paper

MARINATING BROILER PARTS : THE USE OF A VISCOUS TYPE MARINADE = LE MARINAGE DES MORCEAUX DE POULET : UTILISATION D'UNE MARINADE VISQUEUSEPOST RC; HEATH JL.1983; POULTRY SCIENCE; ISSN 0032-5791; USA; DA. 1983; VOL. 62; NO 6; PP. 977-984; BIBL. 26 REF.; 6 FIG./3 TABL.Article

SODIUM CHLORIDE AND MOISTURE CHANGES IN ROMANO-TYPE CHEESE DURING SALTING = MODIFICATIONS DES TENEURS EN CHLORURE DE SODIUM ET EN EAU, LORS DU SALAGE DU FROMAGE ROMANOGUINEE TP; FOX PF.1983; JOURNAL OF DAIRY RESEARCH; ISSN 0022-0299; GBR; DA. 1983; VOL. 50; NO 4; PP. 511-518; BIBL. 9 REF.; 3 FIG./2 TABL.Article

Foam for gas well deliquificationJIANG YANG; JOVANCICEVIC, Vladimir; RAMACHANDRAN, Sunder et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 309, Num 1-3, pp 177-181, issn 0927-7757, 5 p.Conference Paper

A fully non-iterative technique for phase equilibrium and density calculations of CO2 + brine system and an equation for CO2ISLAM, Akand W; CARLSON, Eric S.Journal of petroleum science & engineering. 2014, Vol 115, pp 31-37, issn 0920-4105, 7 p.Article

Losses of nitrogen fractions from herring to brine during marinatingSZYMCZAK, Mariusz; KOLAKOWSKI, Edward.Food chemistry. 2012, Vol 132, Num 1, pp 237-243, issn 0308-8146, 7 p.Article

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