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FUNGAL DETERIORATION OF BAGS DURING INTERNATIONAL TRANSPORT OF CORN SOYA MILK: A TEST SHIPMENTBOTHAST RJ; ROGERS RF; HESSELTINE CW et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 421-424; (6 P.); BIBL. 5 REF.Article

THE PREPARATION OF QUICK-COOKING DEHYDRATED VEGETABLES BY HIGH TEMPERATURE SHORT TIME PNEUMATIC DRYING. = PREPARATION DE LEGUMES DESHYDRATES A CUISSON RAPIDE, PAR SECHAGE PNEUMATIQUE RAPIDE A COURTE DUREE ET TEMPERATURE ELEVEE.JAYARAMAN KS; GOPINATHAN VK; PITCHAMUTHU P et al.1982; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 6; PP. 669-678; BIBL. 12 REF.; 2 FIG./4 TABL.Article

THE MICROBIOLOGY OF ONION PRODUCTS. = LA MICROBIOLOGIE DES PRODUITS DERIVES DE L'OIGNONHEATH H.1983; FOOD (LONDON. 1979).; ISSN 0143-8441; GBR; DA. 1983; VOL. 5; NO 1; PP. 22-27; 4 P.; BIBL. 12 REF.; 4 PHOTO./2 TABL.Article

AN IMPROVED METHOD FOR THE DETERMINATION OF ADSORBED/ENTRAPPED GASES IN DEHYDRATED FOODSTUFFS = METHODE AMELIOREE POUR LE DOSAGE DES GAZ ADSORBES/PIEGES DANS LES PRODUITS ALIMENTAIRES DESHYDRATESSAGUY I; GOLDMAN M; HOREV B et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 5; PP. 359-363; ABS. GER; BIBL. 9 REF.; 4 FIG./3 TABL.Article

PRACTICAL APPROACHES TO HOME FOOD DEHYDRATIONMAGGARD PD.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 5; PP. 492-494; BIBL. 11 REF.Article

ALIMENTOS DESIDRATADOS-CONCEITOS BASICOS PARA SUA EMBALAGEM E CONSERVACAO = LES PRODUITS ALIMENTAIRES DESHYDRATES. CONCEPTS DE BASE POUR LEUR EMBALLAGE ET LEUR CONSERVATIONDANTAS CABRAL AC; DIAS ALVIM D.1981; BOL. INST. TECHNOL. ALIMENT., SAO PAULO; ISSN 0366-0281; BRA; DA. 1981; VOL. 18; NO 1; PP. 1-65; ABS. ENG; BIBL. 53 REF.Article

THE MOISTURE CONTENT/EQUILIBRIUM RELATIVE HUMIDITY RELATIONSHIP OF A DRIED YEAST PRODUCT.PIXTON SW; WARBURTON S.1977; J. STOR. PROC. RES.; G.B.; DA. 1977; VOL. 13; NO 1; PP. 35-37; BIBL. 5 REF.Article

NEUERE UNTERSUCHUNGEN MIT AKTIVER TROCKENHEFE. = NOUVELLES RECHERCHES SUR LA LEVURE SECHEE ACTIVEVITEZ L; BLINC M; MAGAZINOVIC M et al.1976; BETREIDE MEHL BROT; DTSCH.; DA. 1976; VOL. 30; NO 7; PP. 177-181; BIBL. 8 REF.Article

THE STRUCTURE OF FRESH AND DESICCATED COCONUT = STRUCTURE DES NOIX DE COCO FRAICHES ET DESHYDRATEESHEATHCOCK JF; CHAPMAN JA.1983; FOOD MICROSTRUCTURE; ISSN 511048; USA; DA. 1983; VOL. 2; NO 1; PP. 81-90; BIBL. 7 REF.; 7 FIG.Article

EFFETS DES ACIDES AMINES ET DES ACIDES SUR LA DESHYDRATATION DU "MAKOMBUE SECHE, LAMINARIA JAPONICAYOKOYA K.1983; NIPPON SUISAN GAKKAISHI.; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 1; PP. 103-107; ABS. ENG; BIBL. 7 REF.; 7 FIG./1 TABL.Article

METHODES DE PREPARATION ET DE CONSERVATION DE POUDRES DE CHAIR DE POISSON APTES A LA FORMATION DU KAMABOKOMATSUDA Y.1983; NIPPON SUISAN GAKKAISHI; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 8; PP. 1293-1295; ABS. ENG; BIBL. 11 REF.; 3 FIG.Article

OBTENTION, TENEUR EN EAU ET GRANULOMETRIE DES POUDRES ACTIVES DE PROTEINES DE POISSONNIKI H; WADA T; IGARASHI S et al.1983; NIPPON SUISAN GAKKAISHI.; ISSN 0021-5392; JPN; DA. 1983; VOL. 49; NO 1; PP. 85-89; ABS. ENG; BIBL. 6 REF.; 10 FIG.Article

EFFECT OF PRESSURIZED GAS FREEZING PRE-TREATMENT OF CARROT DEHYDRATION IN AIR FLOWSUAREZ C; VIOLLAZ PE.1982; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 5; PP. 607-613; BIBL. 8 REF.Article

TEMPERATURE PREDICTION IN AIR DRYING OF FOOD MATERIALS: A SIMPLE MODELVIOLLAZ PE; SUAREZ C; ALZAMORA S et al.1980; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1980; VOL. 15; NO 4; PP. 361-367; BIBL. 5 REF.Article

KRITERIEN ZUR QUALITAETSBESTIMMUNG DER AKTIVEN TROCKENBACKHEFE = CRITERES D'EVALUATION DE LA QUALITE DE LEVURES ACTIVES SECHES DE BOULANGERIEJOSIC D.1980; GETREIDE MEHL BROT.; DEU; DA. 1980; VOL. 34; NO 7; PP. 179-182; BIBL. 14 REF.Article

TEJPOROK ES TEJALAPU TAPSZEREK SZABAD ZSIRTARTALMANAK VALTOZASA A TAROLAS ALATT = MODIFICATIONS DES TENEURS EN MATIERE GRASSE LIBRE DU LAIT EN POUDRE ET DE PREPARATIONS CONTENANT DU LAIT AU COURS DE LEUR ENTREPOSAGELASZTITY R; TRAN THE TRUYEN; BEKES F et al.1980; ELELMISZERVIZSG. KOZL.; ISSN 0422-9576; HUN; DA. 1980; VOL. 26; NO 4-5; PP. 123-133; ABS. RUS/GER/ENG; BIBL. 12 REF.Article

STUDI SULLA DEIDROCONGELAZIONE DELLA CAROTA IN CUBETTI = ETUDE DE LA DESHYDROCONGELATION DE CAROTTE EN PETITS CUBESANDREOTTI R; TOMASICCHIO M; FONTANESI D et al.1980; INDUSTR. CONSERVE; ITA; DA. 1980; VOL. 55; NO 2; PP. 109-113; ABS. ENG; BIBL. 4 REF.Article

TECHNOLOGISCHE KENNGROESSEN VON TROCKENHEFEN = PARAMETRES TECHNOLOGIQUES CONCERNANT LES LEVURES DESHYDRATEESBAUER H; KLEINHENZ J.1978; WEIN-WISSENSCH.; DEU; DA. 1978; VOL. 33; NO 3; PP. 188-199; BIBL. 13 REF.Article

STORAGE STABILITY OF CONTINUOUS EXPLOSION-PUFFED POTATOES = STABILITE AU STOCKAGE DES POMMES DE TERRE SOUFFLEES PREPAREES PAR L'EXPANSION EN CONTINUSULLIVAN JF; KONSTANCE RP; EGOVILLE MJ et al.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 2; PP. 76-80; BIBL. 26 REF.; 7 TABL.Article

ETUDE DE LA CHLOROPHYLLE DES ALGUES BRUNES. I. TENEUR EN CHLOROPHYLLE DE KOMBU SECHEYOKOYA K.1982; NIHON DAIGAKU NOJUIGAKUBU GAKUJUTSU KENKYU HOKOKU. (BULLETIN OF THE COLLEGE OF AGRICULTURE AND VETERINARY MEDICINE, NIHON UNIVERSITY); ISSN 0078-0839; JPN; DA. 1982; VOL. 39; NO 57; PP. 107-112; ABS. ENG; BIBL. 12 REF.; 3 FIG./3 TABL.Article

FLAVOUR SIGNIFICANT COMPOUNDS IN YEAST AUTOLYSATE GISTEX X-II POWDER. II: NEUTRAL AND BASIC FRACTIONSHAJSLOVA J; VELISEK J; DAVIDEK J et al.1980; NAHRUNG; ISSN 0027-769X; DDR; DA. 1980; VOL. 24; NO 9; PP. 875-881; ABS. RUS/ENG; BIBL. 20 REF.Article

LEVURES SECHES ACTIVES. PREMIERS RESULTATS D'ESSAIS REALISES EN 1977.CUINIER C; PUISAIS J.1978; VIGNES ET VINS; FRA; DA. 1978; NO 270; PP. 49-52Article

COMPOSITION AND NUTRITIVE VALUE OF DEHYDRATED ALFALFA FOR LACTATING DAIRY COWS = COMPOSITION ET VALEUR NUTRITIVE, POUR LES VACHES LAITIERES, DE LA LUZERNE DESHYDRATEECHRISTENSEN DA; COCHRAN MI.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 6; PP. 1282-1289; BIBL. 25 REF.; 11 TABL.Article

CARACTERISTICAS DE SECAGEM DAS CULTIVARES DE CEBOLA MAIS COMERCIALIZADAS NO BRAZIL. = CARACTERISTIQUES DE SECHAGE DES VARIETES D'OIGNON LES PLUS FREQUEMMENT COMMERCIALISEES AU BRESIL.DE AGUIRRE JM; TRAVAGLINI DA; DOS SANTOS DRAETTA I et al.1982; BOLETIM DO INSTITUTO DE TECNOLOGIA DE ALIMENTOS.; ISSN 0366-0281; BRA; DA. 1982; VOL. 19; NO 2; PP. 133-150; ABS. ENG; BIBL. 15 REF.; 2 FIG./11 TABL.Article

RESULTATS CONCERNANT LA REDUCTION DU NOMBRE DE GERMES DANS DU PAPRIKA EN POUDRE DANS DIFFERENTS TYPES D'EMBALLAGESFEKETE SE; NAGY J; KORMENDY I et al.1977; KONZERV-ES PAPRIKAIPAR; MAGYAR; DA. 1977; NO 5; PP. 184-186; ABS. RUSSE ALLEM.; BIBL. 7 REF.Article

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