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Chauffer directement le fond des casseroles = The induction tablePENEL, Henri-Pierre; DE LA TAILLE, Renaud.Recherche (Paris, 1970). 2007, Num 410, pp 96-97, issn 0029-5671, 2 p.Article

Assessment of human exposure to aluminum through cooked food monitoringNYANGABABO, J. T; DROTI, A. J.Bulletin of environmental contamination and toxicology. 2006, Vol 77, Num 5, pp 712-717, issn 0007-4861, 6 p.Article

Temperature distributions in a copper and aluminium layered base of a CrNi-steel saucepanAYATA, Tahir.Applied energy. 2005, Vol 80, Num 4, pp 341-347, issn 0306-2619, 7 p.Article

An auxiliary device for chopsticks operation to improve the food-serving performanceLEE, Yu-Chi; CHEN, Yi-Lang.Applied Ergonomics. 2008, Vol 39, Num 6, pp 737-742, issn 0003-6870, 6 p.Article

Prüfmaschine für Bratpfannen = Wear tests of non-stick coatings with automatized evaluation of the surfacesWALTER, Rolf; BECHTOLD, Georg; FRIEDRICH, Klaus et al.Materialprüfung. 2001, Vol 43, Num 11-12, pp 467-472, issn 0025-5300Article

The relationship between plasma aluminum content, lymphocyte DNA damage, and oxidative status in persons using aluminum containers and utensils dailyCELIK, Hakim; CELIK, Necla; KOCYIGIT, Abdurrahim et al.Clinical biochemistry. 2012, Vol 45, Num 18, pp 1629-1633, issn 0009-9120, 5 p.Article

Quantitation of gas-phase perfluoroalkyl surfactants and fluorotelomer alcohols released from nonstick cookware and microwave popcorn bagsSINCLAIR, Ewan; SEUNG KYU KIM; AKINLEYE, Henry B et al.Environmental science & technology. 2007, Vol 41, Num 4, pp 1180-1185, issn 0013-936X, 6 p.Article

Specific determination of 20 primary aromatic amines in aqueous food simulants by liquid chromatography-electrospray ionization-tandem mass spectrometryMORTENSEN, Sarah Kelly; TRIER, Xenia Thorsager; FOVERSKOV, Annie et al.Journal of chromatography. 2005, Vol 1091, Num 1-2, pp 40-50, issn 0021-9673, 11 p.Article

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