Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("CONFECTIONERY PRODUCT")

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 654

  • Page / 27
Export

Selection :

  • and

PACKAGING THE SPECIALITIES TO RENDER THEM ATTRACTIVE AND FULLY PROTECTED. I. EASTER EGGS, LOLLIPOPS AND STICKS OF ROCK.DAY FT.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 12; PP. 509-513 (3P.)Article

PORTECTION AFFORDED BY THE USE OF PAPERBOARD BOXES. I. TYPES, DIMENSIONS AND MATERIALS.DAY FT.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 5; PP. 203-204Article

STUDIES ON THE COMPOSITION OF SANDESH (INDIAN SWEETMEAT). = ETUDE DE LA COMPOSITION DE "SANDESH" FRIANDISE INDIENNE)SARKAR JK.1975; J. FOOD SCI. TECHNOL.; INDIA; DA. 1975; VOL. 12; NO 6; PP. 321; BIBL. 5 REF.Article

BEURTEILUNG DER QUALITAETSVERAENDERUNGEN VON PRALINEN-AUFBAU UND AUSWERTUNG VON LAGERTESTS = EVALUATION DES MODIFICATIONS DE LA QUALITE DES BONBONS PRALINES. MISE AU POINT ET EXPLOITATION DES RESULTATS DES ESSAIS D'ENTREPOSAGEZIEGLEDER G; ROBINSON L.1981; GORDIAN (1948); ISSN 0017-2243; DEU; DA. 1981; VOL. 81; NO 1771; PP. 114-120; 6 P.; BIBL. 10 REF.Article

R & D ABCD FORMULESFABRY Y.1980; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1980; VOL. 55; NO 11; PP. 25-27Article

AMELIORATIONS DES FORMULATIONS POUR LA FABRICATION DES CONFISERIES ALLEGEESTATEO F; AFELLI V.1979; INDUSTR. ALIMENT. AGRIC.; FRA; DA. 1979; VOL. 96; NO 9-10; PP. 988-990Article

MARSHMALLOW OU TETES DE NEGRES PATISSIERES.BERNAD T.1978; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FRA; DA. 1978; VOL. 53; NO 7-8; PP. 30-34Article

FULLY AUTOMATIC COATING AND SPRAYING SYSTEM FOR GRAVEN'S SUGAR ALMONDS.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 4; PP. 143-152 (2P.)Article

GLAZING OF SWEETS USING "CAPOL".1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 5; PP. 186Article

MANUFACTURE OF HIGH BOILED SWEETS. CONSIDERATION OF THE VARIOUS TYPES OF GLUCOSE SYRUPS.LEES R.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 10; PP. 457-467 (3P.)Article

MANUFACTURE OF STARCH BASED GUMS AND JELLIES. IV. STARCH & STARCH/GELATINE ARTICLES. = FABRICATION DE GOMMES ET DE PRODUITS EN GELEE A BASE D'AMIDON. IV. ARTICLES A BASE D'AMIDON ET D'AMIDON/GELATINE1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 4; PP. 176-180 (4P.)Article

RAHAT-LOKOUM.DENANTHEUR M.1983; REVUE INTERNATIONALE DES FABRICANTS.; FRA; DA. 1983; VOL. 58; NO 2; PP. 16-18Article

CONFISERIE. TECHNOLOGIE DES CONFISERIES DRAGEIFIEES. IFABRY Y.1980; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1980; VOL. 55; NO 6; PP. 14-21Article

RATIONALISATION DE LA TECHNIQUE DE FABRICATION DE BONBONS AU CHOCOLAT A LA LIQUEUR AVEC CROUTE DE SUCRE SELON LE PROCEDE MOGULKLEINERT J.1980; REV. INT. FABR., PROD. BASE FARINE SUCRE IND. ALLIEES; FRA; DA. 1980; VOL. 55; NO 1; PP. 23-28Article

EFFECT OF INGREDIENT FORMULATION ON THE QUALITY OF MILK CARAMELSGINGRICH BL; DIMICK PS.1979; SCI. + TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 2; PP. 108-114; BIBL. 14 REF.Article

MANUFACTURE OF HIGH BOILED SWEETS. VARIOUS TYPES OF FAULTS AND PROBABLE CAUSES.LEES R.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 11; PP. 458-460Article

NOTEBOOK OF A PRACTICAL CONFECTIONER. I. PREPARING, COOKING AND MAKING TOFFEES AND CARAMELS.HUME J.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 9; PP. 385-386Article

FABRICATION DE BONBONS SUCRE CUIT FORTEMENT ET REGULIEREMENT FOURRES.BECKERS H.1977; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FR.; DA. 1977; VOL. 52; NO 6; PP. 9-12Article

AUSTRALIAN GOLDEN GINGER. RESULTS OF A RESEARCH INTO CHOCOLATE CENTERS. GINGER POPULAR WITH MOST AGE GROUPS.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 5; PP. 199-201Article

INGREDIENT MIGRATION IN COMPOSITE PRODUCTS.CAKEBREAD SH.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 4; PP. 172-173Article

MANUFACTURE OF CARAMELS AND TOFFEE. RELATIONSHIPS AND VARIATIONS OF INGREDIENTS.LEES R.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 4; PP. 168-170Article

MANUFACTURE OF HIGH BOILED SWEETS.LEES R.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 11; PP. 511-512Article

LES CONFISERIES GELIFIEES A BASE DE GELATINE. II.POPPE MJ.1976; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FR.; DA. 1976; VOL. 51; NO 10; PP. 17-22Article

MANUFACTURE OF HIGH BOILED SWEETS.LEES R.1977; CONFECT. PRODUCT.; G.B.; DA. 1977; VOL. 43; NO 9; PP. 374-376 (2P.)Article

STUDIES ON THE MICROBIOLOGICAL QUALITY OF TRADITIONAL INDIAN SWEETMEAT PRODUCTS.DWARAKANATH CT; SRIKANTA S.1977; J. FOOD SCI. TECHNOL.; INDIA; DA. 1977; VOL. 14; NO 5; PP. 201-204; BIBL. 9 REF.Article

  • Page / 27