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kw.\*:("DINDE CONGELEE")

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RELATION OF PRECOOKING METHOD AND LENGTH OF STORAGE AT 0OF TO QUALITY OF TURKEY ROASTS = RELATIONS ENTRE METHODES DE PRECUISSON ET DUREE DE CONSERVATION A -17,8OC ET QUALITE DE ROTIS DE DINDEGOLIGHTLY MB; CARLIN AF.1972; IOWA STATE J. RES.; U.S.A.; DA. 1972; VOL. 47; NO 1; PP. 61-69; BIBL. 3 REF.Serial Issue

UNTERSUCHUNGEN UEBER DIE HYGIENISCHE BESCHAFFENHEIT VON GEFROREN IM HANDEL ANGEBOTENEM IN- UND AUSLAENDISCHEM GEFLUEGEL (BRATHAEHNCHEN, ENTEN UND PUTEN) = RECHERCHES SUR LES CARACTERISTIQUES HYGIENIQUES DES VOLAILLES CONGELEES (POULETS A ROTIR, CANARDS, DINDES) COMMERCIALISEES EN PROVENANCE DE REPUBLIQUE FEDERALE ALLEMANDE OU DE L'ETRANGERGOTZE U.1974; FLEISCH WIRTSCH.; DTSCH.; DA. 1974; VOL. 54; NO 8; PP. 1347-1360 (11 P.); ABS. ANGL. FR.; BIBL. 120 REF.Article

GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF NIFURSOL IN FROZEN TURKEY TISSUES TO TEN PARTS PER BILLION = DETERMINATION PAR CHROMATOGRAPHIE EN PHASE GAZEUSE DU NIFURSOL A DOSE DE 10 PARTIES PAR MILLIARD DANS LES TISSUS DE DINDON SURGELESFRAHM LJ; GEORGE GM; MCDONNELL JP et al.1975; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1975; VOL. 58; NO 4; PP. 694-699; BIBL. 14REF.Article

STABILITY STUDY OF COMMINUTED POULTRY MEATS IN FROZEN STORAGE = ETUDE DE LA STABILITE DE LA VIANDE HACHEE DE VOLAILLE AU COURS DE L'ENTREPOSAGE A L'ETAT CONGELEDHILLON AS; MAURER AJ.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 5; PP. 1407-1414; BIBL. 15 REF.Article

ETUDE DES MODIFICATIONS DUES A L'HYDROLYSE OU A L'OXYDATION DES GRAISSES DE VOLAILLES CONGELEES AU COURS DE L'ENTREPOSAGE EN CHAMBRE FROIDEWIDENSKA T; GAJEWSKA STRASZYNSKA E; WOJTON B et al.1974; POLSK. ARCH. WETER.; POLSKA; DA. 1974; VOL. 17; NO 3; PP. 485-492; ABS. RUSSE ANGL.; BIBL. 11 REF.Article

FROZEN STORAGE OF GROUND TURKEY = ENTREPOSAGE A L'ETAT CONGELE DE LA DINDE HACHEEPALMER HH; MICHENER HD; BAYNE HG et al.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 1; PP. 119-125; BIBL. 7 REF.Article

VITAMIN B6 CONTENT OF TURKEY COOKED FROM FROZEN, PARTIALLY FROZEN AND THAWED STATES = TENEUR EN VITAMINE B6 DE DINDE CUITE, EN PARTANT DE L'ETAT CONGELE, PARTIELLEMENT CONGELE OU DECONGELEENGLER PP; BOWERS JA.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 615-617; BIBL. 9 REF.Article

EFFECTS OF CO2-SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEATMAST MG; JURDI D; MACNEIL JH et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 346-354; (5 P.); BIBL. 12 REF.Article

SENSORY CHARACTERISTICS AND THIAMIN CONTENT OF FROZEN-STORED AND UNFROZEN CURED-COOKED PORK AND TURKEYBOWERS JA; GARDZE C; CRAIG J et al.1979; POULTRY SCI.; USA; DA. 1979; VOL. 53; NO 4; PP. 830-834; BIBL. 9 REF.Article

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