Would you like a salad with that?NACHAY, Karen.Food technology (Chicago). 2011, Vol 65, Num 6, issn 0015-6639, 28-41 [8 p.]Article

Effects of pH and water activity on microbiological stability of salad dressing = Effets du pH et de l'activité de l'eau sur la stabilité microbiologique des assaisonnements pour saladesMEYER, R. S; GRANT, M. A; LUEDECKE, L. O et al.Journal of food protection. 1989, Vol 52, Num 7, pp 477-479, issn 0362-028XArticle

Cambrai : Florette une usine salade en cascadeMOREL, Francois.Process (Cesson-Sévigné). 2004, Num 1209, pp 32-35, issn 0998-6650, 4 p.Article

Update : reduced-fat margarines and dressings = Le point sur les margarines et les sauces pour salade à faibles teneurs en matière grasseORTHOEFER, F. T.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 4, pp 574-578, issn 0003-021X, 3 p.Article

Multistate Outbreak of Escherichia coli O157:H7 Associated with Bagged SaladMARDER, Ellyn P; GARMAN, Katie N; INGRAM, Lily Amanda et al.Foodborne pathogens and disease. 2014, Vol 11, Num 8, pp 593-595, issn 1535-3141, 3 p.Article

Microbiological Risk from Minimally Processed Packaged Salads in the Dutch Food ChainPIELAAT, Annemarie; VAN LEUSDEN, Frans M; WIJNANDS, Lucas M et al.Journal of food protection. 2014, Vol 77, Num 3, pp 395-403, issn 0362-028X, 9 p.Article

Minimally processed vegetable salads : Microbial quality evaluationFRÖDER, Hans; GERALDES MARTINS, Cecilia; DE SOUZA, Katia Leani Oliveira et al.Journal of food protection. 2007, Vol 70, Num 5, pp 1277-1280, issn 0362-028X, 4 p.Article

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALADDEGL'INNOOCENTI, Elena; PARDOSSI, Alberto; TATTINI, Massimiliano et al.Journal of food biochemistry. 2008, Vol 32, Num 5, pp 642-653, issn 0145-8884, 12 p.Article

Rheological characterization of salad dressings. 1. Steady shear, thixotropy and effect of temperature = Caractérisation rhéologique des sauces pour salade. I. Cisaillement constant, thixotropie et effet de la températurePAREDES, M. D. C; RAO, M. A; BOURNE, M. C et al.Journal of texture studies. 1988, Vol 19, Num 3, pp 247-258, issn 0022-4901Article

Salad dressing stabilizer cuts costs, not qualityPrepared foods. 1991, Vol 160, Num 12, issn 0747-2536, p. 69Article

A research note. Effect of aging and mustard flour on rheological properties of model O/W emulsion = Note de recherche. Effets du vieillissement et de la farine de graines de moutarde sur les propriétés rhéologiques des émulsions grasses modèlesFISCHBACH, R; KOKINI, J. L.Journal of food science. 1987, Vol 52, Num 6, pp 1748-1749, issn 0022-1147Article

Fallbericht: Wiederholter Campylobacter Nachweis im Salat bei einem Kebab Imbiss = Case report: Recurrent Campylobacter detection in salad at a kebab shopMATT, Monika; MANN, Michaela.Archiv für Lebensmittelhygiene. 2014, Vol 65, Num 2, pp 50-53, issn 0003-925X, 4 p.Article

Salad bars and fruit and vegetable consumption in elementary schools : A plate waste studyADAMS, Marc A; PELLETIER, Robin L; ZIVE, Michelle M et al.Journal of the American Dietetic Association. 2005, Vol 105, Num 11, pp 1789-1792, issn 0002-8223, 4 p.Article

Cryptosporidium Oocysts and Giardia Cysts on Salad Products Irrigated with Contaminated WaterAMOROS, Inmaculada; ALONSO, José L; CUESTA, Gonzalo et al.Journal of food protection. 2010, Vol 73, Num 6, pp 1138-1140, issn 0362-028X, 3 p.Article

Oxalate content of commercially packed salad greensJEHANNO, Eva; SAVAGE, G. P.International journal of food, agriculture and environment (Print). 2009, Vol 7, Num 3-4, pp 207-208, issn 1459-0255, 2 p., 1Article

LEMON EXTRACT AS NATURAL PRESERVATIVE IN FRUIT SALADCONTE, Amalia; SCROCCO, Carmela; SINIGAGLIA, Milena et al.Journal of food safety. 2009, Vol 29, Num 4, pp 601-616, issn 0149-6085, 16 p.Article

Savez-vous laver la salade ? = Do you know how to wash lettuce?ROLIN, Anne.Process (Cesson-Sévigné). 2002, Num 1179, pp 54-56, issn 0998-6650Article

Thermophilic Campylobacter spp. in salad vegetables in MalaysiaLAY CHING CHAI; ROBIN, Tunung; USHA MENON RAGAVAN et al.International journal of food microbiology. 2007, Vol 117, Num 1, pp 106-111, issn 0168-1605, 6 p.Article

Survival of Shigella boydii 18 in bean saladAGLE, Meredith E; MARTIN, Scott E; BLASCHEK, Hans P et al.Journal of food protection. 2005, Vol 68, Num 4, pp 838-840, issn 0362-028X, 3 p.Article

A rapid method for the determination of trace Cu and Fe in edible salad oil by graphite furnace atomic absorption spectroscopy = Méthode rapide de spectroscopie d'absorption atomique en four de graphite pour le dosage des traces de Cu et Fe dans des sauces pour saladeSUN, H. J.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 4, pp 549-552, issn 0003-021XArticle

Linear viscoelasticity of salad dressing emulsionsFRANCO, J. M; BERJANO, M; GALLEGOS, C et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 713-719, issn 0021-8561Article

Reologické vlastnosti navých typov emilzných výrobkov = Rheological properties of the new types of emulsion productsSUHAJ, M; KRKOSKOVA, B.Potravinářské vědy. 1994, Vol 12, Num 1, pp 17-27, issn 0862-8653Article

Comparaciôn entre las técnicas cualitativas sesiones de grupo y entrevista en profundidad = Comparison between qualitatives techniques group sessions and interviews in depthDUARTE GARCIA, Cira; PINON, Yojan Oliva.Alimentaria. 2003, Num 347, pp 71-74, issn 0300-5755, 4 p.Article

Utilisation of Amaranthus paniculatas (Rajgeera) starch in salad dressingSINGHAL, R. S; KULKARNI, P. R.Stärke. 1990, Vol 42, Num 2, pp 52-53, issn 0038-9056, 2 p.Article

The mechanism of color reversion in soybean salad oil = Mécanisme de la réversion de la couleur dans de l'huile de soja utilisée dans les sauces pour saladeMING-TAIN LAI; WOAN-MEEI LIN; YAN-HWA CHUA et al.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 4, pp 565-571, issn 0003-021XArticle